In Memory Of Bread

Paul Graham

ISBN 10: 0804186871 / ISBN 13: 9780804186872

Published by Random House USA Inc, 2016

About this Item

When Paul Graham was suddenly diagnosed with a serious wheat allergy at the age of thirty-six, he was forced to say goodbye to traditional pasta, pizza, sandwiches, and more. Gone, too, were some of his favorite hobbies, including brewing beer with a buddy and gorging on his wife s homemade breads. Struggling to understand why he and so many others had become allergic to wheat, barley, rye, oats, and other dietary staples, Graham researched the production of modern wheat and learned that not only has the grain been altered from ancestral varieties but it s also commonly added to thousands of processed foods. In writing that is effortless and engaging, Paul explores why incidence of the disease is on the rise while also grappling with an identity crisis given that all his favorite pastimes involved wheat in some form. His honest, unflinching, and at times humorous journey towards health and acceptance makes an inspiring read.

Seller Inventory # CIN0804186871G

Bibliographic Details

• Title: In Memory Of Bread
• Publisher: Random House USA Inc
• Publication Date: 2016
• Language: English
• ISBN 10: 0804186871
• ISBN 13: 9780804186872
• Binding: Hardback
• Condition: Good

About this title

Synopsis

The funny, poignant memoir of one man’s struggle to come to terms with his celiac diagnosis, forcing him to reexamine his relationship with food.

When Paul Graham was suddenly diagnosed with celiac disease at the age of thirty-six, he was forced to say goodbye to traditional pasta, pizza, sandwiches, and more. Gone, too, were some of his favorite hobbies, including brewing beer with a buddy and gorging on his wife’s homemade breads. Struggling to understand why he and so many others had become allergic to wheat, barley, rye, oats, and other dietary staples, Graham researched the production of modern wheat and learned that not only has the grain been altered from ancestral varieties but it’s also commonly added to thousands of processed foods.

In writing that is effortless and engaging, Paul explores why incidence of the disease is on the rise while also grappling with an identity crisis—given that all his favorite pastimes involved wheat in some form. His honest, unflinching, and at times humorous journey towards health and acceptance makes an inspiring read.

About the Author

PAUL GRAHAM is an associate professor of English at St. Lawrence University in upstate New York and his essays have appeared twice in the Best Food Writing anthology (2012 and 2013). Graham lives with his wife and their German shepherd in rural New York on the Canadian border.