Quæ Editions have just published “Bread, a crisp story”, a fascinating book by Éric Birlouez on bread from its origins to the present day.
THE EDITIONS WHICH – In France, bread is more than a food, it is an institution of which the baguette, combined with the beret, would be the symbol recognized by all. Éric Birlouez’s book tells the long history of bread since its origins. From the small cereal seed crushed and mixed with water that was born in the Middle East 11,000 years ago to the leavened and crusty bread of our bakeries, bread is found all over the world. In France, bread is part of our history, it has shaped our landscapes with its fields and mills and led to our revolution when Marie-Antoinette advised the angry crowd to eat croissants. Bread is also a geography, each region has developed its own bread and its diversity also depends on the cereals used to make it. From chapter to chapter, the author brings to life this long history of this food which was the basis of the diet of many peoples. Although the French eat ten times less bread than a century ago, new expectations are being expressed for artisanal bakers’ breads made with peasant flours.
In addition to the interest of the text, the book is richly illustrated with paintings, photographs, old objects… From morning toast to buttered ham or pan bagnat, bread is inseparable from our lives.
Bread, a juicy story
Eric Birlouez
Editions Qué
https://www.quae.com/auteur/2359/eric-birlouez
160 pages
Format : 21,40 x 24,60
Prix : 29 €
About the author
Agricultural engineer and sociologist, Eric Birlouez is a consultant in the agriculture and food sectors. He teaches the history and sociology of food in engineering schools and universities, in France and abroad. Author and speaker, he has already published nearly 25 works.
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