American Bread

A History
1. Auflage 2026
ISBN: 978-0-520-39750-7
Verlag: University of California Press

Buch, Englisch, 320 Seiten, Cloth Over Boards, Format (B × H): 152 mm x 229 mm

Reihe: California Studies in Food and Culture

A fascinating window into America's past via one of our favorite foods.

There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar, while home bakers pour their passion into naan and challah, anadama and pistolet.

In this book, award-winning author Andrew Coe provides the definitive history of American bread, from European settlers' introduction to corn through the COVID-era sourdough craze. Each chapter follows an emblematic loaf that connects flour, water, salt, and yeast to the evolving story of American agriculture, industry, immigration, and ideas about health.

Why did supermarket white become America's dominant bread, and how did rustic old-world bagels, ryes, and rolls find their way into our kitchens? Who was the early nineteenth-century dietary reformer who started the whole-grain revolution? Why not knead? An enriching and enlightening cultural chronicle, American Bread answers these questions and more and offers carefully sourced historical recipes to inspire the home baker.

Autoren/Hrsg.

Coe, Andrew

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Amerikanische Geschichte
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Contents
List of Illustrations
Introduction1. Rye and Indian2. Corn Bread3. Wheat Bread4. Graham Bread5. Sourdough Bread6. Vienna Bread7. French Bread8. Rye Bread9. Italian Bread10. Bagels11. White Bread12. Hippie Bread13. Artisan Bread
AcknowledgmentsAmerican Bread TimelineGlossaryNotesBibliographic EssayBibliographyIndex

Über Autor(innen)

Andrew Coe's books include the James Beard award–winning A Square Meal: A Culinary History of the Great Depression (coauthored with Jane Ziegelman) and Chop Suey: A Cultural History of Chinese Food in the United States.