Throughout changing history and changing civilisations, bread's importance has been expressed in folklore, culture, religion and politics. Bread symbolises fertility, prosperity and protection against evil, and provides healing and consolation in times of hardship. It is also good to eat.

The past 130 years, in particular, have seen dramatic changes in the way bread is made and in the patterns of consumption. Whether you like your bread white, sliced and wrapped or stone-ground and wholemeal or in the form of baguettes, bagels or brioche, this book will tell you how it evolved and the technological, social and economic changes that brought the various forms to your local baker or supermarket.

This fascinating book on the most important of foodstuffs has been written by a triumvirate of authors from London South Bank University. John S. Marchant is Head of the National Bakery School, Bryan G. Reuben is Professor of Chemical Technology and Joan P. Alcock, an archaeologist and food historian, is an Honorary Visiting Fellow.