02275cam a22003013u 4500 53219 UtSlPG 20260610134227.0 m cr n 260607r2016||||utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Ashton, John, 1834-1911 The History of Bread: From Pre-historic to Modern Times Salt Lake City, UT : Project Gutenberg, 2016 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2016-10-05 Produced by deaurider, Turgut Dincer and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "The History of Bread: From Pre-historic to Modern Times" by John Ashton is a historical account written in the early 20th century. The book explores the evolution of bread from prehistoric times, examining its significance as a staple food through various cultures and eras. It addresses the development of bread-making techniques and practices across different civilizations, shedding light on the social and economic impact of bread throughout history. The opening portion of the text introduces the concept that, despite bread being fundamental to human existence, a comprehensive history on the subject had yet to be documented in the English language. Ashton highlights the importance of bread as "the Staff of Life" and begins to trace its development, starting with pre-historic societies. He discusses the dietary habits of early humans, the cereals they cultivated, and the rudimentary tools used for bread-making. There is a detailed mention of archaeological findings that suggest a long history of grain growing and bread production in ancient lake-dwelling communities, thus setting the stage for a deeper exploration of bread's role in human culture and sustenance. (This is an automatically generated summary.) Original publication data not identified Bread -- History https://www.gutenberg.org/ebooks/53219 94053 94053