Working Bibliography

Here's my working bibliography--hopefully updated frequently between now and March, when my research paper on Bread and Culture is due.


Glezer, Maggie. A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World. New York: Artisan, 2004.

Glezer, Maggie. Artisan Baking Across America: The Breads, The Bakers, The Best Recipes. New York: Artisan, 2000.

Hafner, Dorinda. United Tastes of America: The Cultural Origins of Your Favorite Dishes. New York: Ballantine Books, 1998.

Harbison, Elizabeth M. Loaves of Fun: A History of Bread with Activities and Recipes from Around the World. Chicago: Chicago Review Press, 1997.

Jacob, H. E. Six Thousand Years of Bread: Its Holy and Unholy History. Garden City: Doubleday, Doran and Company, Inc, 1944.

Kaplan, Steven. Good Bread is Back: A Contemporary History of French Bread, the Way it is Made, and the People Who Make It. Durham : Duke University Press, 2006.

McGee, Harold. On Food and Cooking. New York: Collier Books, 1984.

Metro: Grocers by Profession. Metro Richelieu Inc. 11/21/08.

Meyer, Carolyn. The Bread Book: All About Bread and How to Make It. New York: Harcourt Brace Jovanovich, Inc., 1971.

Scholl, Jan, and Patreese Ingram. Breads around the World. State College: Pennsylvania State University, 2004.

Taber, Sara Mansfield. Bread of Three Rivers. Boston: Beacon Press, 2001.

The Story Behind a Loaf of Bread. Elizabeth Botham & Sons. 11/21/08.

Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. New York: Grove Press, 1986.Jacob, H. E. Six Thousand Years of Bread: Its Holy and Unholy History. Garden City: Doubleday, Doran and Company, Inc, 1944.