American Bread: A History
paź 2026 · California Studies in Food and Culture Część 90 · Univ of California Press
E-book
320
Strony
family_home
Odpowiednia
info
Informacje o e-booku
A fascinating window into America's past via one of our favorite foods.
There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar, while home bakers pour their passion into naan and challah, anadama and pistolet.
In this book, award-winning author Andrew Coe provides the definitive history of American bread, from European settlers' introduction to corn through the COVID-era sourdough craze. Each chapter follows an emblematic loaf that connects flour, water, salt, and yeast to the evolving story of American agriculture, industry, immigration, and ideas about health.
Why did supermarket white become America's dominant bread, and how did rustic old-world bagels, ryes, and rolls find their way into our kitchens? Who was the early nineteenth-century dietary reformer who started the whole-grain revolution? Why not knead? An enriching and enlightening cultural chronicle, American Bread answers these questions and more and offers carefully sourced historical recipes to inspire the home baker.
There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar, while home bakers pour their passion into naan and challah, anadama and pistolet.
In this book, award-winning author Andrew Coe provides the definitive history of American bread, from European settlers' introduction to corn through the COVID-era sourdough craze. Each chapter follows an emblematic loaf that connects flour, water, salt, and yeast to the evolving story of American agriculture, industry, immigration, and ideas about health.
Why did supermarket white become America's dominant bread, and how did rustic old-world bagels, ryes, and rolls find their way into our kitchens? Who was the early nineteenth-century dietary reformer who started the whole-grain revolution? Why not knead? An enriching and enlightening cultural chronicle, American Bread answers these questions and more and offers carefully sourced historical recipes to inspire the home baker.
A fascinating window into America's past via one of our favorite foods.
There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar, while home bakers...
Zobacz więcej
O autorze
Andrew Coe 's books include the James Beard award–winning A Square Meal: A Culinary History of the Great Depression (coauthored with Jane Ziegelman) and Chop Suey: A Cultural History of Chinese Food in the United States.
Andrew Coe 's books include the James Beard award–winning A Square Meal: A Culinary History of the Great Depression (coauthored with Jane Ziegelman) and Chop Suey: A Cultural History of Chinese Food in the United States.
Oceń tego e-booka
Podziel się z nami swoją opinią.
Informacje o czytaniu
Smartfony i tablety
Zainstaluj aplikację Książki Google Play na Androida i iPada/iPhone'a. Synchronizuje się ona automatycznie z kontem i pozwala na czytanie w dowolnym miejscu, w trybie online i offline.
Laptopy i komputery
Audiobooków kupionych w Google Play możesz słuchać w przeglądarce internetowej na komputerze.
Czytniki e-booków i inne urządzenia
Aby czytać na e-papierze, na czytnikach takich jak Kobo, musisz pobrać plik i przesłać go na swoje urządzenie. Aby przesłać pliki na obsługiwany czytnik, postępuj zgodnie ze szczegółowymi instrukcjami z Centrum pomocy.
