A History of Bread Consumers, Bakers and Public Authorities since the 18th Century
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A History of Bread Consumers, Bakers and Public Authorities since the 18th Century
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| Physical Description |
296 sivua |
|---|---|
| Language |
English |
| Item Description |
Introduction Part I: The Consumer 1. Eating Bread 2. Types of Bread3. Prices and Purchasing power4. Acquiring Bread: Baking, Buying and Stealing 5. Calories, Kilos and Grams6. Bad bread: Fraud, Additives and Riots Part II: The Baker7. Artisanal Baking8. Technology and Hygiene 9. The Factories 10. Wages, Costs and Profits 11. Image, Status and Wealth12. Politics, Strikes and Consultations Part III: The Government 13. Grain Policy14. Price Control15. Fraud on the Track 16. School and Education 17. Committees, Councils, Institutes and Agencies Conclusion: Good Bread Glossary Bibliography Appendices Index |
| Published |
London :
Bloomsbury Publishing Plc,
2024
|
| Series | Food in Modern History: Traditions and Innovations |
| Subjects | |
| Additional Information | Peter Scholliers |
| ISBN |
9781350361775 9781350361768 1350361763 1350361771 |
| Get full text | |