Author: Accum, Friedrich Christian
Synopsis:
In 'A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains', Friedrich Christian Accum delves into the fascinating world of breadmaking, exploring the diverse types of bread corn and substitutes used for bread across different regions. With a focus on the alimentary properties and chemical constitution of these grains, Accum uncovers the secrets behind creating delicious and nutritious bread. From the ancient grains of wheat, oats, rye, and barley to lesser-known alternatives, this treatise offers a comprehensive guide to the art of breadmaking, providing valuable insights into the global history and cultural significance of this staple food.
Genres: Non-fiction, Culinary, Food Science
Themes: Breadmaking, Nutrition, Cultural Significance of Food
Subjects:
