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The History of Bread. - Review - book review
Contemporary Review, Oct, 2000
Bernard Dupaigne. Antonio and Sylvie Roder, translators. Harry N. Abrams. [pound]38.00/US$60.00/Can$90.00. 280 pages. ISBN 0-8109-3438-8. The author of this delightful book is the head of the ethnology laboratory of the Musee de l'Homme in Paris and also teaches in Paris' Museum of Natural History.
Bread is mankind's basic food. It comes in many shapes and is made from a wide variety of grain including wheat, rye and maize. It has tremendous religious significance for Christians and Jews and remains the mainstay of life today. This book, with 500 illustrations (of which 250 are in colour), discusses the significance of bread, albeit with a French bias. The text is divided into six parts: bread's history; the different types of bread; the 'symbolism' of bread in religion and civilisation; the 'baker's bread' which is centred on French baking; the breads of the world and finally, 'selected bread recipes'.
COPYRIGHT 2000 Contemporary Review Company Ltd.
COPYRIGHT 2000 Gale Group
