{"product_id":"9781350361768","title":"History of Bread Consumers, Bakers and Public Authorities since the 18th Century","description":"\u003ch3\u003eFood in Modern History: Traditions and Innovations\u003c\/h3\u003e\u003ch1\u003eHistory of Bread\u003c\/h1\u003e\u003ch2\u003eConsumers, Bakers and Public Authorities since the 18th Century\u003c\/h2\u003e\u003ch3\u003ePeter Scholliers | Peter Scholliers | Amy Bentley\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eHistory \/ Social History\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cp\u003eFor a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today?\u003cbr\u003e\u003cbr\u003eIn this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age.\u003cbr\u003e\u003cbr\u003eFrom prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.\u003c\/p\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cb\u003ePeter Scholliers \u003c\/b\u003eis Emeritus Professor of the History at Vrije Universiteit Brussel, Belgium. An expert in the economic, social and cultural history of food in Europe since the 1750s, he is the co-editor in chief of \u003ci\u003eFood \u0026amp; History\u003c\/i\u003e and co-series editor of Bloomsbury's \u003ci\u003eFood in Modern History \u003c\/i\u003eseries. He has edited and authored many publications in the field including \u003ci\u003eA Cultural History of Food, Writing Food History \u003c\/i\u003eand\u003ci\u003e Food Culture in Belgium\u003c\/i\u003e.\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e08 February 2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eBloomsbury Academic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eBloomsbury Academic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781350361768\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e296\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e16.16\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Bloomsbury Academic","offers":[{"title":"Default Title","offer_id":51378198380684,"sku":"9781350361768","price":31.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/getimage_4efa58ae-8f96-416b-ab67-1184148c51ee.jpg?v=1783908008","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781350361768","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}