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John Ashton. The History of Bread: From Pre-historic to Modern Times
The History of Bread: From Pre-historic to Modern Times
Table of Contents
PREFACE
CHAPTER I. PRE-HISTORIC BREAD
CHAPTER II. CORN IN EGYPT AND ASSYRIA
CHAPTER III. BREAD IN PALESTINE
CHAPTER IV. THE BREAD OF THE CLASSIC LANDS
CHAPTER V. BREAD IN EASTERN LANDS
CHAPTER VI. BREAD IN EUROPE AND AMERICA
CHAPTER VII. Early English Bread
CHAPTER VIII. HOW GRAIN BECOMES FLOUR
CHAPTER IX. THE MILLER AND HIS TOLLS
CHAPTER X. BREAD MAKING AND BAKING
CHAPTER XI. OVENS ANCIENT AND MODERN
CHAPTER XII. THE RELIGIOUS USE OF BREAD
CHAPTER XIII. GINGER BREAD AND CHARITY BREAD
CHAPTER XIV. BREAD RIOTS
CHAPTER XV. LEGENDS ABOUT BREAD
FOOTNOTES:
Отрывок из книги
John Ashton
Published by Good Press, 2019
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Egyptians Carrying Grain to the Threshing Floor.
In the ordinary life of the Egyptians, the woman mealed the flour—in as primitive a form as the prehistoric man—and in the British Museum are two wooden models, which show the first process of converting the cereal into meal; and then we have two figures of men kneading dough—from the Museum at Ghizeh (formerly at Boulak). The bread itself was both leavened and unleavened—as may be seen by the many examples—round, triangular, and square—in the British Museum, some of which must have been a foot across, and over an inch thick; the three examples given on page 27 being 5in. in diameter, and ½in. thick; 7 ditto and ½ ditto; whilst the ornamented cake is 3–½in. in diameter and ¾in. thick.
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