| Author |
Graham, Sylvester, 1794-1851 |
| Title |
A Treatise on Bread, and Bread-making
|
| Original Publication |
United States: Light & Stearns,1837.
|
| Note |
Reading ease score: 56.3 (10th to 12th grade). Somewhat difficult to read.
|
| Credits |
Charlene 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.)
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| Summary |
"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.)
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| Language |
English |
| LoC Class |
TX: Technology: Home economics
|
| Subject |
Bread
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| Category |
Text |
| EBook-No. |
66331 |
| Release Date |
Sep 17, 2021 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
136 downloads in the last 30 days. |
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