Bread

Name: Le pain
Brand: Éditions Quae
SKU: 9782759239405
Price: 29.0 EUR
Availability: InStock
ISBN: 978-2-7592-3940-5

A crunchy story

by Eric Birlouez (writer)

Collection: Beaux livres

september 2024

Hardback book

215 x 245 format 160 pages In stock

29,00 €

eBook [PDF]

160 pages Download after purchase

19,99 €

eBook [ePub]

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Summary

Much more than food, bread is a marker of our collectiveidentity. From the earliest civilizations of theFertile Crescent until recent times, bread has been the staplein Europe, the Mediterranean basin and the Middle East.Bread is universal, as long as we don't limit it to just wheaten bread, with its puffy, honeycombed crumb. It also includes galettes, unfermented flatbreads, breads made from other cereals...

Where and when was it born? What status did mankind give it?How did the bakery profession emerge, and how have appearedtechniques and tools for milling, kneading, fermenting and baking?This book traces the origins of bread, revealing the key role this food has playedin the French history, often leading to revolts in times of famine.

It also shows that bread's evolution has been marked by innovationone of which gave our emblematic baguette, now part of UNESCO's intangible cultural heritage. Nowadays, even though we eat ten times less bread than one century ago, consumers express newexpectations with organic bread, local flours from ancient varieties,sourdough bread... and the number of “neo-bakers” and “homemade” bread fans continues to grow.

All will find a source of inspiration in the journey through France's bread-making specialtiesand its tour of the world's crunchiest breads!

A universal product with a history stretching back thousands of years

FROM FLOUR AND WATER

An incredible diversity

In the beginning, a cereal...

The magic of fermentation

Salt... and time

The stages of bread-making

Different types of flour

ORIGINAL BREADS

In the beginning, wild cereal wafers

Then leavened bread appeared...

Bread and early civilizations

Bread, sacred food

BREAD, A FRENCH PASSION

From the first French wheat to medieval breads

During the Renaissance, control over bread was tightened

Under Louis XIV, people often lacked bread

The Enlightenment: the wind of freedom blows on bread too

The Revolution abolished “banalités”

Nineteenth century: the triumph of white bread and Viennese pastries

The 20th century: falling consumption and industrialized manufacturing

MILLERS AND BAKERS

The birth of a profession: from talemaker to baker

Mills and millers

BREADS FROM NEAR AND FAR

Traditional breads from French regions

Breads of the world

BREAD TODAY

Less bread, but still a strong attachment

Bread: good or bad for your health?

Researchers and bread

Current panorama and challenges for the bakery sector

International influence

From the pioneers of “natural” bread to today's farmer-bakers

Selective bibliography

Photo credits

Press

Nice Rendez-Vous - Le 02/10/2024
"Un livre passionnant d’Éric Birlouez sur le pain des origines à nos jours."
>> Lire l'article

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Bread

Summary

Table of contents

A universal product with a history stretching back thousands of years

FROM FLOUR AND WATER

An incredible diversity

In the beginning, a cereal...

The magic of fermentation

Salt... and time

The stages of bread-making

Different types of flour

ORIGINAL BREADS

In the beginning, wild cereal wafers

Then leavened bread appeared...

Bread and early civilizations

Bread, sacred food

BREAD, A FRENCH PASSION

From the first French wheat to medieval breads

During the Renaissance, control over bread was tightened

Under Louis XIV, people often lacked bread

The Enlightenment: the wind of freedom blows on bread too

The Revolution abolished “banalités”

Nineteenth century: the triumph of white bread and Viennese pastries

The 20th century: falling consumption and industrialized manufacturing

MILLERS AND BAKERS

The birth of a profession: from talemaker to baker

Mills and millers

BREADS FROM NEAR AND FAR

Traditional breads from French regions

Breads of the world

BREAD TODAY

Less bread, but still a strong attachment

Bread: good or bad for your health?

Researchers and bread

Current panorama and challenges for the bakery sector

International influence

From the pioneers of “natural” bread to today's farmer-bakers

Selective bibliography

Photo credits

Press

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