Six Thousand Years Of Bread

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Six Thousand Years of Bread

H. E. Jacob
Six Thousand Years of Bread Book PDF

Author : H. E. Jacob
Publisher : Pickle Partners Publishing
Page : 440 pages
File Size : 55,7 Mb
Release : 2016-10-21
Category : Cooking
ISBN : 9781787201279

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Six Thousand Years of Bread by H. E. Jacob Pdf

Yeast, water, flour, and heat. How could this simple mixture have been the cause of war and plague, celebration and victory supernatural vision and more? In this remarkable and all-encompassing volume, H. E. Jacob takes us through six thousand dynamic years of bread’s role in politics, religion, technology, and beyond. Who were the first bakers? Why were bakers distrusted during the Middle Ages? How did bread cause Napoleon’s defeat? Why were people buried with bread? SIX THOUSAND YEARS OF BREAD has the answers. Jacob follows the story from its beginning in ancient Egypt and continues through to modern times. The poignant and inspiring conclusion of the book relays the author’s experiences in a Nazi concentration camp, subsisting on bread made of sawdust.

Sourdough Culture

Eric Pallant
Sourdough Culture Book PDF

Author : Eric Pallant
Publisher : Agate Publishing
Page : 253 pages
File Size : 45,7 Mb
Release : 2021-09-14
Category : Cooking
ISBN : 9781572848535

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Sourdough Culture by Eric Pallant Pdf

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.

Bread Revolution

Peter Reinhart
Bread Revolution Book PDF

Author : Peter Reinhart
Publisher : Ten Speed Press
Page : 258 pages
File Size : 49,8 Mb
Release : 2014-10-21
Category : Cooking
ISBN : 9781607746515

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Bread Revolution by Peter Reinhart Pdf

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

Fermented Foods

Christine Baumgarthuber
Fermented Foods Book PDF

Author : Christine Baumgarthuber
Publisher : Reaktion Books
Page : 225 pages
File Size : 51,6 Mb
Release : 2021-04-08
Category : Cooking
ISBN : 9781789143768

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Fermented Foods by Christine Baumgarthuber Pdf

Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare’s possible future. Along the way, we learn about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser known ferments—African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world’s fermented foods need look no further than this timely, necessary work.

Bread

Scott Cutler Shershow
Bread Book PDF

Author : Scott Cutler Shershow
Publisher : Bloomsbury Publishing USA
Page : 160 pages
File Size : 48,8 Mb
Release : 2016-07-28
Category : Philosophy
ISBN : 9781501307454

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Bread by Scott Cutler Shershow Pdf

Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. Bread is an object that is always in process of becoming something else: flower to grain, grain to dough, dough to loaf, loaf to crumb. Bread is also often a figure or vehicle of social cohesion: from the homely image of “breaking bread together” to the mysteries of the Eucharist. But bread also commonly figures in social conflict - sometimes literally, in the “bread riots” that punctuate European history, and sometimes figuratively, in the ways bread operates as ethnic, religious or class signifier. Drawing on a wide range of sources, from the scriptures to modern pop culture, Bread tells the story of how this ancient and everyday object serves as a symbol for both social communion and social exclusion. Object Lessons is published in partnership with an essay series in The Atlantic.

The Panera Bread Cookbook

Panera Bread
The Panera Bread Cookbook Book PDF

Author : Panera Bread
Publisher : Clarkson Potter
Page : 258 pages
File Size : 46,7 Mb
Release : 2012-01-27
Category : Cooking
ISBN : 9780307489357

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The Panera Bread Cookbook by Panera Bread Pdf

Nothing satisfies or delights the appetite quite like bread, from rustic sourdough sandwiches and crostini piled high with Roma tomatoes to Sunday morning French toast and savory Thanksgiving stuffing. No one knows better than Panera Bread that well-made bread is the centerpiece to a great meal. Now America’s favorite bakery-cafe offers a practical guide to baking artisan breads at home, along with more than 120 recipes for tantalizing dishes that begin with handcrafted bread—whether you’re baking your own or starting with a warm, crusty loaf fresh from your local bakery. Panera’s expert bakers guide you through the six easy steps to successful bread-making at home, outlining the ingredients, tools, and techniques that guarantee a perfect loaf. Learn how to work with fresh yeast, adjust recipes according to the baker’s percentage, and craft more than a dozen varieties of white, wheat, and rye breads. Too often, great bread is relegated to the sidelines during a meal, so the Panera Bread team also serves up creative ways to cook with artisan breads in appetizers, breakfast and brunch fare, sandwiches, soups, salads, sides, and even desserts. Innovative sandwiches such as Fuji Apple and Fontina Panini and new twists on family favorites like Bananas Foster French Toast showcase the bold flavors and remarkable textures of breads like Kalamata Olive, Raisin Pecan, Three-Cheese, and Focaccia. Panera Bread also shares, for the first time ever, a handful of recipes from their award-winning bakery-cafe menu. A thorough introduction to bread-making for beginners and an indispensable reference for experienced bakers, The Panera Bread Cookbook is a celebration of this eternal comfort food—a must-own for bread lovers and bakers everywhere. From the Trade Paperback edition.

In Memory of Bread

Paul Graham
In Memory of Bread Book PDF

Author : Paul Graham
Publisher : Clarkson Potter
Page : 272 pages
File Size : 52,8 Mb
Release : 2016-06-07
Category : Cooking
ISBN : 9780804186889

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In Memory of Bread by Paul Graham Pdf

The funny, poignant memoir of one man’s struggle to come to terms with his celiac diagnosis, forcing him to reexamine his relationship with food. When Paul Graham was suddenly diagnosed with celiac disease at the age of thirty-six, he was forced to say goodbye to traditional pasta, pizza, sandwiches, and more. Gone, too, were some of his favorite hobbies, including brewing beer with a buddy and gorging on his wife’s homemade breads. Struggling to understand why he and so many others had become allergic to wheat, barley, rye, oats, and other dietary staples, Graham researched the production of modern wheat and learned that not only has the grain been altered from ancestral varieties but it’s also commonly added to thousands of processed foods. In writing that is effortless and engaging, Paul explores why incidence of the disease is on the rise while also grappling with an identity crisis—given that all his favorite pastimes involved wheat in some form. His honest, unflinching, and at times humorous journey towards health and acceptance makes an inspiring read.

A History of Religion in 51⁄2 Objects

S. Brent Plate
A History of Religion in 51 2 Objects Book PDF

Author : S. Brent Plate
Publisher : Beacon Press
Page : 256 pages
File Size : 53,7 Mb
Release : 2015-03-10
Category : Religion
ISBN : 9780807036709

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A History of Religion in 51⁄2 Objects by S. Brent Plate Pdf

A leading scholar explores the importance of physical objects and sensory experience in the practice of religion. A History of Religion in 5½ Objects takes a fresh and much-needed approach to the study of that contentious yet vital area of human culture: religion. Arguing that religion must be understood in the first instance as deriving from rudimentary human experiences, from lived, embodied practices, S. Brent Plate asks us to put aside, for the moment, questions of belief and abstract ideas. Instead, beginning with the desirous, incomplete human body, he asks us to focus on five ordinary objects—stones, incense, drums, crosses, and bread—with which we connect in our pursuit of religious meaning and fulfillment. As Plate considers each of these objects, he explores how the world’s religious traditions have put each of them to different uses throughout the millennia. Religion, it turns out, has as much to do with our bodies as our beliefs. Maybe even more.

My New Roots

Sarah Britton
My New Roots Book PDF

Author : Sarah Britton
Publisher : Appetite by Random House
Page : 256 pages
File Size : 46,9 Mb
Release : 2015-03-31
Category : Cooking
ISBN : 9780449016459

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My New Roots by Sarah Britton Pdf

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

Life in Science

Diego Breviario,Jack A. Tuszynski
Life in Science Book PDF

Author : Diego Breviario,Jack A. Tuszynski
Publisher : Springer Nature
Page : 326 pages
File Size : 50,7 Mb
Release : 2023-03-01
Category : Study Aids
ISBN : 9783031237171

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Life in Science by Diego Breviario,Jack A. Tuszynski Pdf

This book is a collection of stories, reflections and advice written by proficient scientists. They address the question of what doing science means to them, and describe attitudes and working practices that have proved effective and rewarding. The book is aimed in particular at young people who are attracted by science or already undertaking undergraduate studies, and who are considering making science their long-term profession. It will also be helpful and revealing to early-career scientists who are searching for their own best route to success. The book serves as a platform for experienced scientists to describe their original inclination, how that subjective disposition found its expression in their way of doing science, whether their expectations were met, and what achievements they can claim. But it is not restricted to success: contributors also share details of the limitations and failures they have encountered. Last but not least they describe how they see science now, how they think it will be in the near future, and what advice they would give to the their much younger colleagues. Readers will appreciate the diversity of the individual paths shaped by different education, motivation, ambition, inclination, intuition, feeling, belief and eligibility. At the same time the stories confirm that science relies on a translation of this subjective level into an objective level, one that is shared and accepted by the international scientific community, and whose results are produced with a commonly accepted and fully rational scientific method of investigation.

The Oxford Companion to American Food and Drink

Andrew F. Smith
The Oxford Companion to American Food and Drink Book PDF

Author : Andrew F. Smith
Publisher : Oxford University Press
Page : 736 pages
File Size : 42,7 Mb
Release : 2007-05-01
Category : Cooking
ISBN : 9780199885763

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The Oxford Companion to American Food and Drink by Andrew F. Smith Pdf

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

Food and Morality

Susan R. Friedland
Food and Morality Book PDF

Author : Susan R. Friedland
Publisher : Oxford Symposium
Page : 322 pages
File Size : 45,5 Mb
Release : 2008
Category : Philosophy
ISBN : 9781903018590

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Food and Morality by Susan R. Friedland Pdf

A wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras.

God and Grace of Body

David Brown
God and Grace of Body Book PDF

Author : David Brown
Publisher : Oxford University Press
Page : 460 pages
File Size : 49,5 Mb
Release : 2011-02-03
Category : Music
ISBN : 9780199599967

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God and Grace of Body by David Brown Pdf

An exploration of the ways in which the symbolic associations of the body and what we do with it have helped shape religious experience and continue to do so. David Brown writes excitingly about the potential of dance and music - including pop, jazz, and opera - to enhance spirituality and widen theological horizons.

Brewing with Wheat

Stan Hieronymus
Brewing with Wheat Book PDF

Author : Stan Hieronymus
Publisher : Brewers Publications
Page : 295 pages
File Size : 43,5 Mb
Release : 2010-03-10
Category : Cooking
ISBN : 9781938469084

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Brewing with Wheat by Stan Hieronymus Pdf

The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

Grain of Truth

Stephen Yafa
Grain of Truth Book PDF

Author : Stephen Yafa
Publisher : Penguin
Page : 304 pages
File Size : 48,8 Mb
Release : 2015-05-12
Category : Social Science
ISBN : 9780698190238

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Grain of Truth by Stephen Yafa Pdf

A Pollan-esque look at the truth about wheat: meal or menace? No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we’ve hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber—all to point us toward a better, richer diet. Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker’s workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough. For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.