johnna at sitka.engin.umich.edu
Thu Mar 29 19:29:51 PDT 2007
For England the set that probably answers your questions is titled
The Agrarian History of England and Wales.
Cambridge University Press is the publisher.
It's an expensive multi volumed set. Volume 3 covers 1348-1500 in 1000
1. Introduction: land and people; 2. The occupation of the land; 3.
Farming practice and techniques; 4. Marketing the produce of the
countryside, 1200–1500; 5. Prices and Wages, 1350–1500; 6. Landlords; 7.
Tenant farming and tenant farmers; 8. Peasant rebellion and peasant
discontents; 9. Rural building in England and Wales; Select
You'll just have to hope that a university or college in your area has
For information on grains in general look under under agriculture, not
breads. You'll have better
luck finding what you want.
> I am looking for good documentation for various grains during our period.
> My A&S paper is going to be about bread, the fermentation process and the
> grains used. What I am really hoping to find is something along the lines of
> bread from x was made with x flour. Because x grain grew there.
> The books I have about bread do not shed any light on it.
> World Sourdoughs by Ed Wood, English Bread and Yeast Cookery by Elizabeth
> David, The History of Bread by Berbard Dupaigne and A Treatise on Baking by
> Wihlfart (Fleischmann Company).Aldyth
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