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001 66331
003 UtSlPG
005 20260610134530.0
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040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTX
100 1 _aGraham, Sylvester,
_d1794-1851
245 1 2 _aA Treatise on Bread, and Bread-making
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2021
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2021-09-17
508 _aCharlene Taylor, Benjamin Fluehr and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
520 _a"A Treatise on Bread, and Bread-making" by Sylvester Graham is a scientific publication written in the early 19th century." This work delves into the art and science of bread-making, highlighting its significant impact on health and nutrition throughout human history. Graham aims to educate readers about the importance of quality bread and the various processes involved in making it, encouraging better practices for domestic bread production. "The opening of the text sets the tone by introducing the fundamental necessity of bread in human diets and the common neglect towards its quality." Graham argues that most people are oblivious to the detrimental effects of bad bread and lack the knowledge to improve their bread-making skills. He emphasizes that the character and quality of bread are crucial for personal well-being, outlining plans to address these issues through proper education on the subject. Additionally, he provides a historical context for bread and its preparation, indicating that while humans have consumed bread for millennia, many still remain unaware of how to make good bread of their own. (This is an automatically generated summary.)
534 _pOriginally published:
_cUnited States: Light & Stearns, 1837
653 _aBread
856 4 _uhttps://archive.org/details/treatiseonbreadb00grah/page/n7/mode/2up
856 4 0 _uhttps://www.gutenberg.org/ebooks/66331
999 _c107153
_d107153