Synopsis
A collection of recipes for various kinds of breads arranged in a timeline format that charts the history of this staple food from the earliest civilization to the present day. Includes instructions for related activities.
An introduction to the history of bread. Readers will learn such things as what the Pilgrims ate during their voyage on the Mayflower, how different countries use bread to celebrate various holidays, and how prehistoric people cooked. Also included are recipes for such items as Amish friendship bread, sourdough bread, hush puppies, and Mexican New Year's Bread. Illustrations accompany the text.
| Details | | Publication Date: | 1997-03-01 | | Illustrator: | John Harbinson |
| Size | | Length: | 92 pages | | Height: | 7.5 in | | Width: | 9.3 in | | Thickness: | 0.2 in | | Weight: | 8.0 oz |
Publisher's Note
From the pitas of ancient Mesopotamia to the white breads of the modern bakery, kids can explore the globe with more than 30 exciting recipes and activities about the history of bread. "Loaded with things to do . . . Well written and well researched".--Tom McMakin, Director of Field Support, Great Harvest Bread Co.
Industry Reviews
Gr 4-6 According to Harbison's introduction, "The history of bread is also the history of civilization." In an informal, anecdotal style the author supports this premise by describing the conditions of life in various times and places and explaining how and why bread was made. The text follows a time line that runs throughout the book, beginning in Asia in 73,000 B.C. and ending with the present-day United States. Interspersed within the narrative are recipes for pita, sourdough, pretzels, johnnycakes, etc., which are clearly written and easy to follow. Also presented are activities related to bread ingredients, e.g., a science experiment showing the gas in yeast, growing mold, and making paint out of flour and water. While their inclusion interrupts the flow of the book, the information is good and will enrich world-history studies. Black-and-white sketches appear throughout. Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Lopate
Adults who have encountered middle graders looking for information on what people ate in Mesopotamia, ancient Egypt, or in the Americas will love this little book. . . . The text is lively, and directions for recipes and activities are clearly written. Easy and fun to use as a starting point for a study of food as part of culture.
Annotation copyright H.W. Wilson Company.
Blair
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