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SUMMARY:American Bread\, A History
DESCRIPTION:TALK DESCRIPTION \nThere is no humbler food than bread\, none easier to take for granted. So ancient that it shows up in prehistoric sites\, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar\, while home bakers pour their passion into naan and challah\, anadama and pistolet. \nIn this book\, award-winning author Andrew Coe provides the definitive history of American bread\, from European settlers’ introduction to corn through the COVID-era sourdough craze. Each chapter follows an emblematic loaf that connects flour\, water\, salt\, and yeast to the evolving story of American agriculture\, industry\, immigration\, a Andrew Coe is a writer and independent scholar specializing in culinary history. His latest book\, American Bread\, A History\, is a 320-page cultural and historical chronicle published by the University of California Press on October 13. \nHis ground-breaking book\, Chop Suey: A Cultural History of Chinese Food in the United States\, was a finalist for a James Beard award and named one of the best food books of the year by the Financial Times. \nHe has written books\, articles\, and blog posts on everything from the ancient history of foie gras to the secret criminal past of chocolate egg creams to where to buy the tastiest bread in New York City. \nHe has appeared in documentaries such as the National Geographic Channel’s “Eat: The Story of Food” and “The Search for General Tso.” He and his wife live in Brooklyn with their two children. Andy last spoke to CHoW in October 2017. \nWhy did supermarket white become America’s dominant bread\, and how did rustic old-world bagels\, ryes\, and rolls find their way into our kitchens? Who was the early nineteenth-century dietary reformer who started the whole-grain revolution? Why not knead? An enriching and enlightening cultural chronicle\, American Bread answers these questions and more and offers carefully sourced historical recipes to inspire the home baker. \nSPEAKER BIO \nAndrew Coe is a writer and independent scholar specializing in culinary history. His latest book\, American Bread\, A History\, is a 320-page cultural and historical chronicle published by the University of California Press on October 13. \nHis ground-breaking book\, Chop Suey: A Cultural History of Chinese Food in the United States\, was a finalist for a James Beard award and named one of the best food books of the year by the Financial Times. \nHe has written books\, articles\, and blog posts on everything from the ancient history of foie gras to the secret criminal past of chocolate egg creams to where to buy the tastiest bread in New York City. \nHe has appeared in documentaries such as the National Geographic Channel’s “Eat: The Story of Food” and “The Search for General Tso.” He and his wife live in Brooklyn with their two children. Andy last spoke to CHoW in October 2017.
URL:https://chowdc.org/event/american-bread-a-history/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
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