The Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains

Friedrich Christian Accum

Jun 2022 · DigiCat

About this ebook

In 'The Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains,' Friedrich Christian Accum delves into the scientific underpinnings of breadmaking, an everyday art with intricate chemical foundations. The work unfurls the intricate relationship between chemistry and culinary arts, dissecting the components of various grains and their transformation into bread. Accum's writing is both accessible and intellectually rigorous, providing insights into the immediate constituent parts of bread flour, their proportions, and intrinsic chemical behaviors. His meticulous approach to the chemistry of breadmaking situates the book within a unique literary niche, poised between scientific treatise and practical guide, appealing to both scholars and artisans alike. Friedrich Christian Accum's background in chemistry lays the foundation for this comprehensive exploration into the world of bread. His passion for combining scientific principles with everyday practices distinguishes his approach, resulting in a book that shines light on the often-overlooked complexities of a staple food. Accum's in-depth analysis of farinaceous substances reveals not only their nutritional value but also the transformative processes that lead to the creation of various types of bread across cultures. The author's expertise brings authority to the subject matter, marrying the technical with the practical, and providing a historical backdrop for contemporary breadmaking practices. Recommended for those with an interest in the intersection of food science and culinary arts, 'The Art of Making Good Wholesome Bread' serves as an essential resource for anybody invested in understanding the what and how of their daily bread. Accum's significant contribution to gastronomic literature offers a remarkable journey through the chemistry of breadmaking, ensuring that readers will emerge with a heightened appreciation for this ubiquitous yet extraordinary product of human ingenuity. It is a book that promises to not only enrich the knowledge of professional bakers and food enthusiasts but also inspire further inquiry and innovation in the delectable field of breadmaking.

About the author

Friedrich Christian Accum, born on March 29, 1769 in Bückeburg, Germany, and died on June 28, 1838, was a pioneering chemist with a fervent devotion to practical science. His contributions spanned across various fields including chemistry, public health, and gastronomy. Accum moved to London in 1793, where he began his notable career that included positions as a practical chemist and teacher, which influenced his written works. His passion for food safety and hygiene led to seminal texts that addressed the adulteration of food and drink, earning him renown and, sometimes, controversy. His literary style often merged scientific rigor with a commitment to accessible knowledge, aiming to educate both the scientific community and the general public. Accum's work 'The Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains' is one such example, highlighting his advocacy for food purity and his belief in the dissemination of practical know-how to improve everyday life. The book reflected his ideals by offering readers insights into bread-making, an essential staple, with a focus on nutrition and health. Accum's contributions have been instrumental in shaping early food safety regulations and remain relevant to discussions on the integrity of food supplies. His life and work embodied the enlightenment values of knowledge, progress and the betterment of society through science.