A History of Bread: Consumers, Bakers and Public Authorities since the 18th Century

In the past, bread was a significant part of people's daily lives, providing more than half of their calories. However, today, it accounts for only 0.8% of expenditure and 12% of daily calories. This book explores the history of bread, from the price revolution of the 1890s to the taste revolution of the 1990s, to explain why it has fallen by the wayside. It examines how cultural shifts and top-down decisions from ruling bodies have shaped the history of bread, including changes in agriculture, transport, production, and policy.

Format: Paperback / softback
Length: 296 pages
Publication date: 08 February 2024
Publisher: Bloomsbury Publishing PLC

For centuries, bread has been the cornerstone of European cuisine, providing more than half of the daily caloric intake of the population. In the mid-nineteenth century, a significant portion of household income was allocated to bread, accounting for a third of total expenditure. However, today, bread accounts for only 0.8% of expenditure and 12% of daily calories. In his book, Peter Scholliers explores the history of bread, tracing its defining moments and the individuals who shaped it. From the price revolution of the 1890s, which made affordable and pure white bread accessible, to the taste revolution of the 1990s, which introduced healthy brown bread, Scholliers examines consumers, bakers, and governments to understand how and why this once-dominant food has fallen out of favor. He delves into various aspects, including prices, consumption, legislation, and technology, to unravel the complex factors that have contributed to the decline of bread in modern times. Scholliers demonstrates how the history of bread has been shaped by both subtle cultural shifts and top-down decisions from governing bodies. He traces changes in agriculture, transportation, production, and policy since the 19th century to explain why bread, once the center of everything, is no longer the focal point of our culinary landscape.

The decline of bread can be attributed to several factors, including the rise of alternative cereals, the advent of processed foods, and changes in dietary preferences. The industrialization of bread production has also played a role, with large-scale bakeries replacing home baking and reducing theartisanal nature of the bread-making process. Additionally, government policies and regulations have impacted the availability and affordability of bread, with subsidies and taxes affecting the cost of production and distribution.

Despite the decline in bread consumption, there has been a resurgence of interest in traditional bread-making techniques and the health benefits of whole grains. Bread has also become a symbol of cultural heritage and identity, with many communities preserving traditional bread-making traditions and festivals.

In conclusion, the history of bread is a fascinating journey that spans centuries and encompasses various cultural, economic, and social factors. While bread has lost its dominance in modern cuisine, it remains an important part of our culinary heritage and continues to inspire and intrigue us. By understanding the past, we can better appreciate the present and shape the future of this beloved food.

Weight: 456g
Dimension: 156 x 234 x 24 (mm)
ISBN-13: 9781350361768