Part 30 (2/2)

Sherman, Paul W., and Jennifer Billing. ”Darwinian Gastronomy: Why We Use Spices.” BioScience, Vol. 49, No. 6 (June 1999): 45363.

Vitali, Benedetta. Soffritto: Tradition and Innovation in Tuscan Cooking. Berkeley: Ten Speed Press, 2004. Benedetta was one of Samin's teachers in Italy.

On the Element of Water

Bachelard, Gaston. Water and Dreams: An Essay on the Imagination of Matter. Dallas: Pegasus Foundation, 1983.

PART III: AIROn the History of Wheat, Milling, and Bread

Belasco, Warren J. Appet.i.te for Change: How the Counterculture Took on the Food Industry. Ithaca, NY: Cornell University, 2006. Good on the symbolism of white and brown bread in the 1960s.

Braudel, Fernand. The Structures of Everyday Life: Civilization and Capitalism 15th18th Century. Vol. 1. New York: Harper & Row. 1981. See part 2, ”Daily Bread.”

David, Elizabeth. English Bread and Yeasty Cookery. Newtown, MA: Biscuit Books, 1994. Very good on the history of milling in England.

Drummond, J.G., and Anne Wilbraham. The Englishman's Food: A History of Five Centuries of English Diet. London: Jonathan Cape, 1939.

Eisenberg, Evan. The Ecology of Eden: An Inquiry into the Dream of Paradise and a New Vision of Our Role in Nature. New York: Vintage, 1999. The first few chapters offer a wonderful account of the coevolution of gra.s.ses and humankind.

Graham, Sylvester. Treatise on Bread and Bread-Making. Boston: Light & Stearns, 1837. In case you thought nutritional fads were something new in America.

Jacob, H.E., and Peter Reinhart. Six Thousand Years of Bread. New York: Skyhorse Publis.h.i.+ng, 2007.

Kahn, E.J. ”The Staffs of Life: Part III, Fiat Panis,” New Yorker, December 17, 1984. This notorious series on grains is often mocked as a symbol of the ”old” New Yorker at its most irrelevant-but I found it fascinating.

Kaplan, Steven Laurence. Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. Durham, NC: Duke University, 2006. Valuable for his account of the rise of white bread and the revival of sourdoughs.

Mann, Charles C. 1493: Uncovering the New World Columbus Created. New York: Knopf, 2011. In chapter 8, ”Crazy Soup,? Mann tells the story of how the conquistadors brought wheat to the New World, p. 281.

Manning, Richard. Against the Grain: How Agriculture Has Hijacked Civilization. New York: North Point Press, 2004.

---. Gra.s.sland: The History, Biology, and Promise of the American Prairie. New York: Penguin Books, 1997. Manning recounts how the American prairie was transformed from gra.s.slands to wheat fields.

Marchant, John, et al. Bread: A Slice of History. Charleston, SC: History Press, 2009.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. See his chapter on bread history and technique.

Rubel, William. Bread: A Global History. London: Reaktion Books, 2011.

Standage, Tom. An Edible History of Humanity. New York: Walker & Co., 2009.

Storck, John, and Walter Dorwin Teague. Flour for Man's Bread: A History of Milling. Minneapolis: University of Minnesota, 1952.

Tudge, Colin. So Shall We Reap: What's Gone Wrong with the World's Food-and How to Fix It. London: Penguin Books, 2003. A good account of wheat's evolution.

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