The History of Bread

The History of Bread
Автор книги: id книги: 1915297     Оценка: 0.0     Голосов: 0     Отзывы, комментарии: 0 0 руб.     (0$) Читать книгу Скачать бесплатно Купить бумажную книгу Электронная книга Жанр: Сделай Сам Правообладатель и/или издательство: Bookwire Дата добавления в каталог КнигаЛит: ISBN: 4064066058555 Скачать фрагмент в формате   fb2   fb2.zip Возрастное ограничение: 0+ Оглавление Отрывок из книги

Реклама. ООО «ЛитРес», ИНН: 7719571260.

Описание книги

This carefully crafted e-artnow ebook: «The History of Bread: From Pre-historic to Modern Times» is formatted for your eReader with a functional and detailed table of contents. Contents: Pre-historic Bread Corn in Egypt and Assyria Bread in Palestine The Bread of the Classic Lands Bread in Eastern Lands Bread in Europe and America Early English Bread How Grain becomes Flour The Miller and His Tolls Bread-Making and Baking Ovens Ancient and Modern The Religious Use of Bread Ginger Bread and Charity Bread Bread Riots Legends about Bread

Оглавление

John Ashton. The History of Bread

The History of Bread

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

.....

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.

.....

Добавление нового отзыва

Комментарий Поле, отмеченное звёздочкой  — обязательно к заполнению

Отзывы и комментарии читателей

Нет рецензий. Будьте первым, кто напишет рецензию на книгу The History of Bread
Подняться наверх