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Six Thousand Years of Bread: Its Holy and Unholy History (Cooks Classic Library) Paperback – July 1, 1997
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Top Customer Reviews
Thus, Jacob's is a unique philosophical work. I can't think of any other book in philosophy or history that makes such a clear presentation of the causes and forces of historical transformation. In fact, the term "genealogy" I have used above has a specific sense that is relevant here. Coined by Nietzsche, "genealogy" is a strategy employed for a philosophical discussion of historical transformations of the sort Jacob discusses. But whether comparing Jacob to Nietzsche, Foucault, Derrida, Heidegger, or even Hegel and Kant, I can't think of a better example of a philosophical discussion of historical transformations of values and knowledge. As a bonus, the Jacob's method of using a history of bread to present this genealogy makes it far more approachable than most philosophical discussions. I can't recommend a book more highly. I might even use it as a recommended reading for students in my philosophy classes.
Jacob's poetic prose is sometimes tangential, but he delivers such fascinating tidbits that a reader cannot possibly mind the distraction. In explaining the development of bread in ancient Egypt, where it originated, he says: "The threshing floor is the battlefield between the tenacity of the stalk and men's hunger for flour."
I recommend that you read this book curled up in a cozy chair with a cup of tea and a fresh, warm slice of rye. Your view of history is about to be changed.
It was published in 1944 and ends it's story during WWII. I would love to see it revised and expanded to include new discoveries about history and to bring it 's story into the 21st Century.
Most Recent Customer Reviews
This is a very in depth writing of so much more than simply the making of bread. Mr. Jacob, himself, has a very interesting and difficult past, that lends to the story only after... Read morePublished 2 months ago by Amazon Customer
Clearly the predecessor to Michael Pollan's food expository books. If you like Pollan, you will enjoy this even more.Published 18 months ago by Patricia
I loved this. As a food historian I would recommend this book to all interested in food, especially bread, grains, and baking.Published on July 5, 2014 by Dr. Sylvia Onusic, Nutrition Power
The book looks at human progress through the lens of mankind's essential element: bread. It's a different perspective and far more inclusive than exclusive. Read morePublished on March 25, 2014 by Kathryn R
Great reading of a respected scholar.
Takes you back thousands of years in history of food and plant domestication. Read more
Great read if you are into baking bread and wondering how we came to be eating it all the time.Published on December 24, 2013 by Uncle Bob