A Treatise on Bread, and Bread-making

By Sylvester Graham

"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.

• Format: Paperback
• Language: English
• ISBN: 1023476525
• ISBN13: 9781023476522
• Release Date: March 2025
• Publisher: Anson Street Press
• Length: 64 Pages
• Weight: 0.23 lbs.
• Dimensions: 0.1" x 6.1" x 9.2"