A Treatise on Bread, and Bread-making - Graham, Sylvester
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"A Treatise on Bread, and Bread-making" by Sylvester Graham explores the profound relationship between bread, nutrition, and health. Delving into the science and art of bread-making, this historical text examines the dietary significance of bread and its impact on overall well-being. Graham's work emphasizes the importance of proper food preparation and the nutritional value inherent in wholesome ingredients. This book, meticulously prepared for print republication, provides insight into historical perspectives on diet and food science. Readers interested in cooking, health, and the history of…mehr

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Produktbeschreibung
"A Treatise on Bread, and Bread-making" by Sylvester Graham explores the profound relationship between bread, nutrition, and health. Delving into the science and art of bread-making, this historical text examines the dietary significance of bread and its impact on overall well-being. Graham's work emphasizes the importance of proper food preparation and the nutritional value inherent in wholesome ingredients. This book, meticulously prepared for print republication, provides insight into historical perspectives on diet and food science. Readers interested in cooking, health, and the history of nutrition will find Graham's treatise both informative and thought-provoking. Explore the time-honored techniques and enduring wisdom surrounding the staff of life - bread. A valuable resource for understanding historical approaches to diet, nutrition, and the fundamentals of bread-making. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Autorenporträt
Sylvester Graham (1794 - 1851) was an American dietary reformer best known for his advocacy for vegetarianism and the temperance movement. As an influential figure in the development of what came to be called the 'Graham Diet,' his work was a precursor to the health food movement. Graham emphasized the importance of natural diet and hygiene. He spoke against the consumption of meat and white bread, advocating instead for homemade whole grain bread. In 1837, Graham published 'A Treatise on Bread, and Bread-making,' wherein he passionately expresses his views on dietetics and condemns commercial baking practices of the time. His emphasis on whole-wheat flour and his stern warnings against the use of additives in bread production were revolutionary for his era. Graham's ideas, though controversial at the time, not only provided the impetus for dietary reform but also influenced later nutritionists and food scientists. The 'graham cracker,' originally made with unsifted whole wheat flour, was named after him, even though its present-day iterations often do not reflect Graham's health principles. High-minded, if sometimes considered austere in his convictions, Graham's literary style is didactic, reflecting his zeal for improving public health through nutrition. His contributions have had a lasting impact on American food habits and lay the foundation for the modern whole foods movement.