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Loaves of Fun: A History of Bread with Activities and Recipes from Around the World Paperback – September 28, 1999


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Product Details

  • Age Range: 7 - 12 years
  • Grade Level: 2 - 7
  • Paperback: 112 pages
  • Publisher: Chicago Review Press; 1st edition (September 28, 1999)
  • Language: English
  • ISBN-10: 1556523114
  • ISBN-13: 978-1556523113
  • Product Dimensions: 9.5 x 0.3 x 7 inches
  • Shipping Weight: 5.6 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #563,938 in Books (See Top 100 in Books)

Editorial Reviews

From School Library Journal

Grade 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
Copyright 1997 Reed Business Information, Inc.

From Booklist

Gr. 3^-6. 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 about bread. Harbison not only provides a history of bread from ancient times to the present day but also includes two dozen recipes and five activities related to the process of bread making or bread's ingredients. 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. Black-and-white drawings, breadmaking tips, and an extensive glossary are provided. Chris Sherman

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Most Helpful Customer Reviews

13 of 13 people found the following review helpful By A Customer on September 1, 1998
Format: Paperback
This winsome little book is designed to take readers on a gastronomical journey through the history of the world. The history of bread is, according to the Introduction, also the history of civilzation and this book is one delicious way to make that discovery. The heart of the book consists of a timeline history of bread, beginning at 73,000 B.C. in Asia when bread began as a lumpy concoction of mashed grain and water, and ending with a look inside a modern bakery, accompanied by recipes for white bread, French bread, croutons and French Toast. Scattered along this timeline are historical tidbits and bread making stories from various cultures both ancient and modern. Readers will learn why the ancient Egyptians are credited with the discovery of yeast breads, why the Pilgrims often ate their biscuts in the dark, why Marie Antoinette allegedly said, "Let them eat cake," and how John Montague, the English Earl of Sandich, came to invent the popular lunchbox fare. Naturally the book includes plenty of tempting recipes to try out as well. including colonial Johnnycakes, Sally Lunn from nineteenth-century England, and Moravian Christmas bread. There are even recipes for readers who, instead of baking, would rather use bread-making ingredients to create gooey mixtures in the kitchen. Poster paints, squeeze paints, and play dough, for instance, can be made from flour, water, salt, sugar and oil. And those of a scientific mind can grow a little mold in honor of Sir Alexander Fleming or use a simple yeasty mixture to blow up a balloon. Since all cultures throughout history have had some kind of bread at nearly every meal, one could say that bread is the common gluten that binds us all together. LOAVES OF FUN offers a fun and tasty way for homeschooling families to combine a little history with their bread baking -- and eating -- endeavors." -Joan Torkildson, Home Education Magazine, May-June 1997
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13 of 13 people found the following review helpful By Frederique on March 23, 2000
Format: Paperback
What a great book. We incorporated it into our homeschool curriculum (great for the kid who enjoys cooking!). In addition to the fascinating historical and cultural tour, the recipes are delicious, and provide an opportunity to work with all those tricky fractions as well. We're looking forward to more books by the Harbisons.
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8 of 8 people found the following review helpful By A Customer on September 1, 1998
Format: Paperback
Sure you've eaten white, rye and wheat bread. But how about Welsh Rabbit, Amish Friendship Bread and Jewish challah? These and other interesting breads are made around the world. Hear all about them in LOAVES OF FUN: A HISTORY OF BREAD WITH ACTIVITIES AND RECIPES FROM AROUND THE WORLD. The book, which contains over 30 recipes and activities, also explains how French toast, pretzels and the first sandwiches were created.
-YES Magazine, May/June 1997
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3 of 3 people found the following review helpful By A Customer on September 1, 1998
Format: Paperback
LOAVES OF FUN is a way to learn that however different people of the world may seem, nearly everyone shares in the common denominator of bread. With more than 30 recipes and activities, this lovely book takes kids on a multicultural journey through the ages and across the globe to discover bread and the people who created, cooked, ate, and enjoyed it. Along the way kids will encounter prehistoric people, French aristocracy, Pilgrims on their journey to America, Romans on their way to the forum, medieval lords and ladies, ancient Egyptians, and a host of other characters from cultures far and wide. There's some delicious food to be had on the journey too, including Colonial Corn bread, Middle Eastern pita, German pretzels, French baguettes, Mexican New Year's bread, Amish friendship bread, and more. -The International Cookbook Revue, September-October 1997
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