[Sca-cooks] Grains

[Johnna Holloway]

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 
pages.
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 
bibliography; Index.
You'll just have to hope that a university or college in your area has 
the set.
For information on grains in general look under under agriculture, not 
breads. You'll have better
luck finding what you want.

Johnna


>  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
>