From Library Journal
The history of bread and its role in world cultures is explored in this sumptuously illustrated book. Dupaigne, a professor at the Museum of Natural History in Paris, delves into the origins of bread, types of grains used in producing it, and various baking methods. There is a discernible European focus to the book (which was published originally in French), but some space is devoted to other breads of the world such as Mexico's tortilla. This book shares similar traits with Jerome Assire's The Book of Bread (LJ 1/97). Both devote considerable space to photographs and illustrations and both cover the history of bread along with information about its production and consumption. However, Dupaigne provides more information on the symbolism of bread and its place in various world holidays and festivals. Dupaigne also includes historical tidbits not found in Assire's book. Recommended for large public and academic libraries.AJohn Charles, Scottsdale P.L., AZ
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
Review
"...extensive and lively...illustrated with drawings and photographs showing breads and how they are baked around the world..." -- New York Times
