The History of Bread: From Pre-Historic to Modern Times


Lu par LibriVox Volunteers

From ancient flatbreads cooked on hot stones to the fluffy loaves of the early 20th century, Ashton explores how bread rose alongside human civilization—its popularity evolving with shifts in agriculture, class, religion, and technology. From the temples of Egypt to the bakeries of Victorian England, each chapter slices into a new perspective on this everyday staple turned cultural icon. The book also kneads in odd bread laws, riots over pricing, and growing concerns about what was secretly being mixed into the dough. - Summary by Carrie Mae Streb (4 hr 42 min)

Chapitres

Preface 1:10 Lu par Carrie Mae Streb
Pre‑historic Bread 11:37 Lu par Brize C
Corn in Egypt and Assyria 7:15 Lu par Anne O'Donoghue
Bread in Palestine 25:35 Lu par TriciaG
The Bread of the Classic Lands 18:14 Lu par Brize C
Bread in Eastern Lands 23:38 Lu par Brize C
Bread in Europe and America 21:04 Lu par J. M.
Early English Bread 34:57 Lu par marisad6
How Grain Becomes Flour 17:40 Lu par Kyle Donelan
The Miller and His Tolls 22:05 Lu par Kyle Donelan
Bread‑Making and Baking 19:54 Lu par Darby
Ovens Ancient and Modern 10:38 Lu par Peter Yearsley
The Religious Use of Bread 13:26 Lu par Darby
Ginger Bread and Charity Bread 15:04 Lu par Peter Yearsley
Bread Riots 10:50 Lu par Anne O'Donoghue
Legends about Bread 29:40 Lu par Laura Luchsinger