""The History of Bread: From Prehistoric to Modern Times"" is a comprehensive account of the evolution of bread-making from ancient times to the early 20th century. Written by John Ashton and originally published in 1904, this book explores the origins of bread-making in prehistoric times, the development of different types of bread in various cultures, and the technological advancements that have shaped modern bread production. The book covers topics such as the use of grains, yeast, and other ingredients, the role of bread in religious ceremonies, and the impact of industrialization on bread-making. With its detailed historical perspective and informative insights, ""The History of Bread"" is a fascinating read for anyone interested in the history of food and the cultural significance of bread.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.