The History Of Bread

The History of Bread: From Prehistoric to Modern Times is a comprehensive book by John Ashton, first published in 1904. The book explores the evolution of bread-making from its earliest origins in prehistoric times to the modern era. It covers the various types of bread, the methods of preparation, and the cultural and social significance of bread across different civilizations and periods.Ashton's book delves into the ancient history of bread-making, tracing the development of bread from the earliest civilizations in Mesopotamia and Egypt to the Roman Empire and the Middle Ages. He examines the role of bread in religious and cultural practices, as well as its importance as a staple food for the masses.The author also discusses the technological advancements that have affected bread-making over the centuries, such as the introduction of the mill and the oven. He explores the impact of industrialization and mass production on bread-making, as well as the rise of artisanal and specialty breads in recent times.The History of Bread is a fascinating account of one of the world's oldest and most important foods. It provides a wealth of information for food historians, bakers, and anyone interested in the cultural and social history of bread.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.