Audiobook

History of Bread: From Pre-Historic to Modern Times

From ancient flatbreads cooked on hot stones to the fluffy loaves of the early 20th century, Ashton explores how bread rose alongside human civilization—its popularity evolving with shifts in agriculture, class, religion, and technology. From the temples of Egypt to the bakeries of Victorian England, each chapter slices into a new perspective on this everyday staple turned cultural icon. The book also kneads in odd bread laws, riots over pricing, and growing concerns about what was secretly being mixed into the dough. - Summary by Carrie Mae Streb

Year of Publication: 1904Genres: Cooking , History

Running Time: 04 hours 42 minutes 51 seconds

#	Chapter Name
1	Preface Carrie Mae Streb	1:10
2	Pre‑historic Bread Brize C	11:37
3	Corn in Egypt and Assyria Anne O'Donoghue	7:15
4	Bread in Palestine TriciaG	25:35
5	The Bread of the Classic Lands Brize C	18:14
6	Bread in Eastern Lands Brize C	23:38
7	Bread in Europe and America J. M.	21:05
8	Early English Bread marisad6	34:57
9	How Grain Becomes Flour Kyle Donelan	17:40
10	The Miller and His Tolls Kyle Donelan	22:06
11	Bread‑Making and Baking Darby	19:54
12	Ovens Ancient and Modern Peter Yearsley	10:38
13	The Religious Use of Bread Darby	13:26
14	Ginger Bread and Charity Bread Peter Yearsley	15:05
15	Bread Riots Anne O'Donoghue	10:51
16	Legends about Bread Laura Luchsinger	29:40