Available Formats
Six Thousand Years of Bread: Its Holy and Unholy History
By (Author) H. E. Jacob
Foreword by Peter Reinhart
Skyhorse Publishing
Skyhorse Publishing
1st December 2014
United States
General
Non Fiction
History: specific events and topics
641.815
Paperback
416
Width 152mm, Height 229mm, Spine 28mm
726g
From ancient Egypt to modern times, bread has been essential, for survival. This work takes you through its history, examining its role in politics, religion and technology, and answers questions such as how bread caused Napoleon's defeat. It also describes the authors experiences subsisting on bread made of sawdust in a Nazi concentration camp.
"In a colossal epic tale, Mr. Jacob has sketched world history--its folkways, its religion, its superstition, and its plagues, all in terms of bread."Wall Street Journal
Rarely has a book intended for a popular audience displayed evidence of more exhaustive scholarship. . . . The amount of information Mr. Jacob has unearthed that will be new to most readers is simply astonishing. The New York Times
This is not merely a book about bread as bread, the end result of grass seed ground into flour, but about bread as a signifier of transformation, both personally and historically. Peter Reinhart, from his foreword
Rarely has a book intended for a popular audience displayed evidence of more exhaustive scholarship. . . . The amount of information Mr. Jacob has unearthed that will be new to most readers is simply astonishing. The New York Times
This is not merely a book about bread as bread, the end result of grass seed ground into flour, but about bread as a signifier of transformation, both personally and historically. Peter Reinhart, from his foreword
H. E. Jacob wrote some forty books during his prolific career, including biographies, poetry, dramas, and histories. After fleeing Nazi-occupied Germany, he moved to New York and gained American citizenship. In the early fifties he returned to Germany, where he died in 1967.
Peter Reinhart is the author of many award-winning books on bread and culture, including The Bread Bakers Apprentice: Mastering the Art of Extraordinary Bread and Peter Reinharts Whole Grain Breads: New Techniques, Extraordinary Flavor. He is a baking instructor at Johnson and Wales University in Charlotte, North Carolina.