Books by Peter Scholliers
Chapters by P. Janssens, L. Plouvier, S. Zeischka, P. Beusen, J. Gryn, S. Van de Perre, S. Onghen... more Chapters by P. Janssens, L. Plouvier, S. Zeischka, P. Beusen, J. Gryn, S. Van de Perre, S. Onghena, D. De Vooght, B. D'hoore, M. Ceunen, K. Albala, P. Rambourg
isbn : 978 1 3503 6176 8, 2024
This book delves into the history of bread to map out its defining moments and people. From the p... more This book delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, the author studies the consumer, the bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age.
Table of Contents
Introduction
Part I: The Consumer
1. Eating Bread
2. Types of Bread
3. Prices and Purchasing power
4. Acquiring Bread: Baking, Buying and Stealing
5. Calories, Kilos and Grams
6. Bad bread: Fraud, Additives and Riots
Part II: The Baker
7. Artisanal Baking
8. Technology and Hygiene
9. The Factories
10. Wages, Costs and Profits
11. Image, Status and Wealth
12. Politics, Strikes and Consultations
Part III: The Government
13. Grain Policy
14. Price Control
15. Fraud on the Track
16. School and Education
17. Committees, Councils, Institutes and Agencies
Conclusion: Good Bread
Glossary
Bibliography
Appendices
Index
" A refreshing addition to the field of food studies … This book makes an important contribution... more " A refreshing addition to the field of food studies … This book makes an important contribution to food studies by placing food in the foreground of identity formation as well as explaining how various groups have used food at various times." (Journal of Social History)
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Books by Peter Scholliers
Table of Contents
Introduction
Part I: The Consumer
1. Eating Bread
2. Types of Bread
3. Prices and Purchasing power
4. Acquiring Bread: Baking, Buying and Stealing
5. Calories, Kilos and Grams
6. Bad bread: Fraud, Additives and Riots
Part II: The Baker
7. Artisanal Baking
8. Technology and Hygiene
9. The Factories
10. Wages, Costs and Profits
11. Image, Status and Wealth
12. Politics, Strikes and Consultations
Part III: The Government
13. Grain Policy
14. Price Control
15. Fraud on the Track
16. School and Education
17. Committees, Councils, Institutes and Agencies
Conclusion: Good Bread
Glossary
Bibliography
Appendices
Index