A fascinating window into America’s past via one of our favorite foods. There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar, while home bakers pour their passion into naan and challah, anadama and pistolet. In this book, award-winning author Andrew Coe provides the definitive history of American bread, from European settlers’ introduction to corn through the COVID-era sourdough craze. Each chapter follows an emblematic loaf that connects flour, water, salt, and yeast to the evolving story of American agriculture, industry, immigration, and ideas about health. Why did supermarket white become America’s dominant bread, and how did rustic old-world bagels, ryes, and rolls find their way into our kitchens? Who was the early nineteenth-century dietary reformer who started the whole-grain revolution? Why not knead? An enriching and enlightening cultural chronicle, American Bread answers these questions and more and offers carefully sourced historical recipes to inspire the home baker.
