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"Bread History."
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Bread : a global history
This work provides an approachable introduction to the history and the many forms that bread takes throughout the world. It provides an analysis of the different components of bread such as crust and crumb, to enable readers to better understand the breads they buy.
Book
Einkorn genomics sheds light on history of the oldest domesticated wheat
Einkorn (
Triticum monococcum
) was the first domesticated wheat species, and was central to the birth of agriculture and the Neolithic Revolution in the Fertile Crescent around 10,000 years ago
1
,
2
. Here we generate and analyse 5.2-Gb genome assemblies for wild and domesticated einkorn, including completely assembled centromeres. Einkorn centromeres are highly dynamic, showing evidence of ancient and recent centromere shifts caused by structural rearrangements. Whole-genome sequencing analysis of a diversity panel uncovered the population structure and evolutionary history of einkorn, revealing complex patterns of hybridizations and introgressions after the dispersal of domesticated einkorn from the Fertile Crescent. We also show that around 1% of the modern bread wheat (
Triticum aestivum
) A subgenome originates from einkorn. These resources and findings highlight the history of einkorn evolution and provide a basis to accelerate the genomics-assisted improvement of einkorn and bread wheat.
Around 1% of the A subgenome of modern bread wheat (
Triticum aestivum
) originates from einkorn (
Triticum monococcum
), the first domesticated wheat species.
Journal Article
Breaking bread : how baking shaped our world
'Breaking Bread' explores the history of bread and baking within society, examining bread's triumphs, failures and flaws via themes such as agriculture, religion, identity, conflict, and the future of bread.
BOOK
Bakers and Basques : a social history of bread in Mexico
Mexico City's colorful panaderías (bakeries) have long been vital neighborhood institutions. They were also crucial sites where labor, subsistence, and politics collided. From the 1880s well into the twentieth century, Basque immigrants dominated the bread trade, to the detriment of small Mexican bakers. By taking us inside the panadería, into the heart of bread strikes, and through government halls, Robert Weis reveals why authorities and organized workers supported the so-called Spanish monopoly in ways that countered the promises of law and ideology. He tells the gritty story of how class struggle and the politics of food shaped the state and the market. More than a book about bread, Bakers and Basques places food and labor at the center of the upheavals in Mexican history from independence to the aftermath of the Mexican Revolution.
eBook
New thoughts concerning the epidemic of rickets: was the role of alum overlooked?
Recent emphasis on the re-emergence of nutritional rickets has renewed interest in the etiology and therapy of this devastating disorder. At its peak in the 19th and 20th century, rickets was a major area of study for countless experts in childhood disorders and numerous theories abounded as to its cause. These included, among others, infections, confinement or intestinal disturbances, and were largely discarded after the discovery of the role of vitamin D and the importance of ultraviolet irradiation. Once a good explanation had been found for the cause of the disorder and the curative power of vitamin D proven, whether it was obtained from the diet or through exposure to sunlight, there was no apparent need to look any further into the etiology of rickets. But in fact there may have been other contributory factors, recognition of which might have lessened the severity of the disease or hastened recovery. One of these theories might be of particular interest to pediatric nephrologists because it relates to insoluble aluminum-based phosphate binders. Namely, alum used as an adulterant in bread in certain locations may have contributed to metabolic bone disease during the great epidemic of rickets.
Journal Article
The price of bread : regulating the market in the Dutch Republic
\"A prime contemporary concern - how to maintain fair market relations - is addressed through this study of the regulation of bread prices. This was the single most important economic reality of Europe's daily life in the early modern period. Jan de Vries uses the Dutch Republic as a case study of how the market functioned and how the regulatory system evolved and acted. The ways in which consumer behaviour adapted to these structures, and the state interacted with producers and consumers in the pursuit of its own interests, had major implications for the measurement of living standards in this period. The long-term consequences of the Dutch state's interventions reveal how capitalist economies, far from being the outcome of unfettered market economics, are inextricably linked with regulatory fiscal regimes. The humble loaf serves as a prism through which to explore major developments in early modern European society and how public market regulation affected private economic life\"-- Provided by publisher.
BOOK
Moshe Wilbushewich, 'Vitamin Bread,' and Rationalizing the Jewish Diet in Mandate Palestine
Dreams of good food, writes Aaron Bobrow-Strain, are powerful social forces, which \"arise out of particular constellations of power and interests that can be analyzed and understood.\" This article focuses on a specific food item--Vitamin Bread (lehem hai), developed by Moshe Wilbushewich in 1920s Palestine--as embodying notions of \"good food\" premised on the tenets of rational nutrition. I show how the development of the bread was informed not only by a nutritional discourse, which counted energy units and analyzed nutrients, but also by a colonial discourse about Jewish and Arab physical and mental difference, about the role of science in colonization, and by the interests of Jewish settlement. For its inventor, Vitamin Bread embodied the attempt to compensate for the physical inferiority of civilized Jewish settlers compared to indigenous Arabs by means of their intellectual advantage, namely, by recruiting science in the service of improving Jewish nutrition.
Journal Article
Oysters and rye bread: Polarising living standards in Flanders, 1800–1860
This article presents the results of an extensive inquiry into urban consumption of foodstuffs in Flanders between 1800 and 1860. The octroi tax, an indirect tax levied on various consumer items, formed the principal source. During the initial phase of Belgian industrialisation the inhabitants of the eight cities under study (Antwerp, Bruges, Brussels, Courtrai, Ghent, Lokeren, Leuven and Mechelen) experienced a sharp decrease in the consumption of bread grains, meat, fish, beer, wine and gin. A number of other indicators suggest at the same time an accelerated widening of the gap between rich and poor. This process of impoverishment and pauperisation, which occurred in all cities (small or large, industrial or merchant centre), is explained as a result of Malthusian tensions. The rapid population growth, which started around 1750, generated the division of arable land and a sharp increase in land prices. The growing demand for food, stagnating agricultural output, and the trade and agricultural policy of the government led to a significant increase in the price level of foodstuffs. The capitalism hypothesis of Lis and Soly, elaborated for Antwerp, is rejected.
Journal Article
