Bread contains human knowledge: from knowledge concerning fertility of the land to farming methods harvesting, and seed processing, not to mention the different possibilities of consumption of cereals and the different ways in which they are cooked.
In bread, we find all those components: the transformation of the natural landscape, technological and economic development which over the centuries have led to the building of a social organization, with a precise division and distribution of tasks and roles.
About the author
Cesare Manetti, Professor of Physical Chemistry, President of Agrobiotechnology and Food Science & Technology Courses at Sapienza University of Rome.
Fabrizio Rufo, Professor of Bioethics and Food and cultural processes in the Falculty of Mathematical, Physical and Natural Sciences at Sapienza University of Rome.
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