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Title details for Sourdough Culture by Eric Pallant - Wait list

Sourdough Culture

A History of Bread Making from Ancient to Modern Bakers

by Eric Pallant
Peter Reinhart
ebook
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"A culinary mystery story leavened with Pallant's passion, charm, and devotion to the ageless allure of the risen loaf." —Aaron Bobrow-Strain, author of White Bread
Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Environmental science professor Eric Pallant traces the tradition of sourdough across continents, from its origins in the Middle East's Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history's most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity.
Each chapter of Sourdough Culture is accompanied by a selection from Pallant's own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
"Pallant deftly covers a wide breadth of time and place in Sourdough Culture, interweaving experts' research with his own travels, research, and experiments." —Pittsburgh City Paper
"A tour de force of social, economic, political, and gastronomic history that is both meticulously researched and highly readable." —Stanley Ginsberg, author of The Rye Baker

  • Creators

  • Publisher

  • Release date

    September 20, 2023

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781572848535

    • EPUB ebook

      • ISBN: 9781572848535
      • File size: 4374 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      July 23, 2021

      True to this book's subtitle, it's a history of bread but not a guide to baking it, sourdough or otherwise. It does present about a half dozen bread recipes to cap off the chapters, but many are historical in nature and would be impossible to reproduce in a modern kitchen with modern supplies; the sarcastic tone of one recipe makes clear that it's not meant to be functional. Pallant, an environmental scientist and amateur baker, devotes much of the book to his personal interest in sourdough. The casual reference style, with occasional illustrations and maps and lots of personal stories, belies the scholarly history sources it cites, so it's best for readers seeking a basic overview of human progress as it relates to bread, focused almost solely on the histories of white Europeans and Americans. VERDICT It's more a history and personal memoir (with notable Christian themes) than it is a cookbook, but its brief length may recommend it to patrons. Only purchase where there is interest.--Catherine Field, Appomattox Regional Lib. Sys. Richmond, VA

      Copyright 2021 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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