SC - Book - History of Bread?

[Decker, Terry D.]

You don't buy this book for the recipes.  Dupaigne is a noted historian with
ties the the Museum of Man, one of the major antropological/archeological
institutes in France.  It is apparently what the title says it is, a
historical examination of bread.

I came across a bibliography entry for this book in French a few years ago.
After reading some of the related footnotes, I decided I wanted a copy even
if I had to do my own translation.  The Roders have saved me the trouble.
The American edition came out last November. 

If you are looking for historical information for the reference shelf, the
book is probably right up your alley.  If the interest is casual, try
getting through the library, $60 is a little steep for light reading.  If
you are interested in recipes for baking, I'd look at The Italian Baker,
Bernard Clayton's book on French breads, or David's English Bread and Yeast
Cookery.

Bear

> Recently an article from the New York Times came over the wire service; it
> 
> was a review of a book called History of Bread by Bernard Dupaigne.
> 
> It's obviously not a completely new release, since the review mentions
> that 
> it was first published in France, but I'm not sure how long it's been out
> in 
> the US. I'd be interested in hearing commments from anyone who's read it 
> (the review is mixed, with some recipes described as "seriously flawed"). 
> I've had a look at the Florilegium, in case it's been mentioned before,
> but 
> didn't see anything.
> 
> Any comments that will help me decide whether to buy much appreciated!
> 
> Kylie
>