Loaves of Fun: A History of Bread with Activities and Recipes from Around the World

Harbison, Elizabeth M.; Harbison, John [Illustrator]

ISBN 10: 1556523114 / ISBN 13: 9781556523113

Published by Chicago Review Press, 1999

About this Item

Seller Inventory # 1556523114-3-24795999

Bibliographic Details

• Title: Loaves of Fun: A History of Bread with Activities and Recipes from Around the World
• Publisher: Chicago Review Press
• Publication Date: 1999
• Language: English
• ISBN 10: 1556523114
• ISBN 13: 9781556523113
• Binding: Paperback
• Illustrator: Harbison, John
• Condition: Good
• Weight: 6 ounces

About this title

Synopsis

From the pitas of ancient Mesopotamia to the white breads of the modern bakery, kids can explore the globe with more than 30 exciting recipes and activities about the history of bread.

Reviews

Grade 4-6. According to Harbison's introduction, "The history of bread is also the history of civilization." In an informal, anecdotal style the author supports this premise by describing the conditions of life in various times and places and explaining how and why bread was made. The text follows a time line that runs throughout the book, beginning in Asia in 73,000 B.C. and ending with the present-day United States. Interspersed within the narrative are recipes for pita, sourdough, pretzels, johnnycakes, etc., which are clearly written and easy to follow. Also presented are activities related to bread ingredients, e.g., a science experiment showing the gas in yeast, growing mold, and making paint out of flour and water. While their inclusion interrupts the flow of the book, the information is good and will enrich world-history studies. Black-and-white sketches appear throughout.?Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1997 Reed Business Information, Inc.

Gr. 3^-6. Adults who have encountered middle graders looking for information on what people ate in Mesopotamia, ancient Egypt, or in the Americas will love this little book about bread. Harbison not only provides a history of bread from ancient times to the present day but also includes two dozen recipes and five activities related to the process of bread making or bread's ingredients. The text is lively, and directions for recipes and activities are clearly written. Easy and fun to use as a starting point for a study of food as part of culture. Black-and-white drawings, breadmaking tips, and an extensive glossary are provided. Chris Sherman