A History of Bread
Consumers, Bakers and Public Authorities since the 18th Century
- 296 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About this book
For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers 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, he studies consumers, 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. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
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Information
Table of contents
- Cover
- Half-title Page
- Series Page
- Title Page
- Contents
- List of Charts
- List of Figures
- List of Tables
- The Author
- Significance
- 1 The Bread Eaters
- 2 The Bakers
- 3 The Authorities
- Good Bread
- Glossary
- Appendix 1 Price of Wheat Bread in Current Price in Francs (A) and in Fixed Price in Francs of 1913/14 (B), per kilo (until 1991) and 800 g (from 1992 onwards), 1816–2022
- Appendix 2 Purchasing Power of a Mason in kilo Bread, 1840–2022
- Appendix 3 Gross Hourly Wage of a Kneader/Ovenman, 1888, 1914, 1922, 1930, 1939 and 1946–2022, in francs
- Notes
- Bibliography
- Index
- Copyright Page