The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The History of Bread

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Andreea C's picture
Andreea C

The History of Bread

history of bread

I have finally managed to translate in English this article I published in my Romanian blog about the history of bread and bakeries. My source was the book ”The History of Food” by Maguellone Toussaint-Samat. 

I hope you will find it useful.

The article is called "Snippets from Books :: The History of Bread :: A Kind of Abstract from ”The History of Food” by Maguellone Toussaint-Samat" and you may press it to read it. 

All best to you all!

Comments

FrenchNyonya's picture
FrenchNyonya

Thank you for such wonderful piece of information. Can't wait to see some ancient bread creation from you. Also, looking forward to some other bread histories from other part of the world. 

Thank you for sharing

Andreea C's picture
Andreea C

Thank you!

dabrownman's picture
dabrownman

When you go too far north,  wheat has a difficult time growing and why rye takes over as the grain and bread of choice - it was all they could grow :-)

Andreea C's picture
Andreea C

Yes, I thought so. I've lived in Berlin for some years and I am familiar with the German rye breads. In most bakeries there, even today, white bread is in the minority. Usually, in a normal bakery, one could usually find some varieties of "white" rolls, whereas the "real" big breads were almost always blacker. Among the latter rye breads were dominating. It is very interesting to see how different French bakeries land German bakeries look like.