Six Thousand Years of Bread: Its Holy and Unholy History

Six Thousand Years of Bread: Its Holy and Unholy History

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by H. E. Jacob
     
 

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“In a colossal epic tale, Mr. Jacob has sketched world history—its folkways, its religion, its superstition, and its plagues, all in terms of bread.” —Wall Street Journal

From ancient Egypt to modern times, bread has been the essential food, the very symbol of fundamental well-being. First published in 1944 and the result of

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Overview

“In a colossal epic tale, Mr. Jacob has sketched world history—its folkways, its religion, its superstition, and its plagues, all in terms of bread.” —Wall Street Journal

From ancient Egypt to modern times, bread has been the essential food, the very symbol of fundamental well-being. First published in 1944 and the result of more two decades’ research, Six Thousand Years of Bread is a thought-provoking journey through bread’s role in politics, religion, technology, war, civilization, and beyond. A cult favorite among bakers and foodies, this beautiful new seventieth anniversary edition will fascinate philosophers, historians, and bakers alike.

The fascinating voyage begins with bread in prehistoric times and continues with an exploration of the plow, the discovery of baking, the Greek passion for seed corn and reverence for the bread goddess Demeter, the significance of the Bible’s many references to bread, and how bread contributed to the outcome of World War I. In a poignant conclusion, Jacob describes his own experiences subsisting on bread made of sawdust in a Nazi concentration camp. Six Thousand Years of Bread is a brilliant celebration of bread and the remarkable role it has played throughout human history.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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Editorial Reviews

From the Publisher
“Rarely has a book intended for a popular audience displayed evidence of more exhaustive scholarship. . . . The amount of information Mr. Jacob has unearthed that will be new to most readers is simply astonishing.” —The New York Times

“This is not merely a book about bread as bread, the end result of grass seed ground into flour, but about bread as a signifier of transformation, both personally and historically.” —Peter Reinhart, from his foreword

Product Details

ISBN-13:
9781629145143
Publisher:
Skyhorse Publishing
Publication date:
09/16/2014
Edition description:
Anniversary Edition
Pages:
416
Sales rank:
790,781
Product dimensions:
6.00(w) x 8.90(h) x 1.20(d)

What People are saying about this

Laurel Robertson
Jacob gives us not only kings and queens, but the very stuff of life -- earthy folks like you and me, and how we made our daily bread. It's a family history for anyone who bakes bread or likes to eat it. -- Author of The Laurel Kitchen Bread Book
Beth Hensperger
Jacob leads the reader along a trail of crumbs through time, allowing us to share bread with ancient tribes, dance at Roman bread festivals, plot to steal a host from a gilded tabernacle, and take a train across the American Empire of Wheat.-- Author of Beth's Basis Bread Book

Meet the Author

H. E. Jacob wrote some forty books during his prolific career, including biographies, poetry, dramas, and histories. After fleeing Nazi-occupied Germany, he moved to New York and gained American citizenship. In the early fifties he returned to Germany, where he died in 1967.

Peter Reinhart is the author of many award-winning books on bread and culture, including The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread and Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor. He is a baking instructor at Johnson and Wales University in Charlotte, North Carolina.

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