[Sca-cooks] 6000 Years of Bread was Fermentation Sponge Question

Johnna Holloway johnna at sitka.engin.umich.edu
Tue Apr 3 04:29:10 PDT 2007


It's considered to be one of the classic volumes. I find it a bit disjointed
which is quite understandable as the writing of the book was interrupted 
by the author's stays in
Dachau and Buchenwald before he and his wife managed to emigrate
to the United States. (His wife managed to hide the manuscript from the 
Nazis who had already
banned his other books.)
The book was finished in the States with research at the NY Public Library.
The major problem is that the text came out originally in 1944, so it of 
course doesn't include
the past 60 years of research. There have been a number of studies and 
research done,
especially on breads, grains, milling, etc and the medieval period. The 
book doesn't
reflect any of those. However for 16.95 it's a good buy and good value.

Johnnae

> What do you all think of "Six Thousand Years of Bread: Its  Holy and Unholy 
> History" by H.E Jacobs. ?
>  
> Aldyth
>   




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