Eric Pallant, Pallant Eric - Sourdough Culture - A History of Bread Making from Ancient to Modern Bakers

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Eric Pallant, Pallant Eric

Sourdough Culture - A History of Bread Making from Ancient to Modern Bakers

English · Hardback

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Description

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"An exploration of the history of sourdough, accompanied by a selection from the author's own favorite recipes"--

List of contents

Foreword by Peter Reinhart

Introduction

Chapter 1: In the Beginning

Chapter 2: Bread and Hunger

Chapter 3: The French Connection

Chapter 4: Sourdough Goes to America

Chapter 5: A Reign of Yeast

Chapter 6: How Much Bread Can You Buy with Gold?

Chapter 7: Modern Bread

Conclusion: Final Proof

Acknowledgments

End Notes

About the author

Eric Pallant is a serious amateur baker, a two-time Fulbright Scholar, award-winning professor, and the Christine Scott Nelson Endowed Professor of Environmental Science and Sustainability at Allegheny College. He is acknowledged for his skill in weaving research narratives into compelling stories for Ted-like talks (Grisham Lecture Series, London), bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. More information on Pallant and his sourdough cultures, including a map of bakers around the world using Cripple Creek sourdough, can be found on his website. He lives in Meadville, Pennsylvania, with his wife, a cat he did not expect, and three active sourdough starters.

Summary

Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast.

Foreword

Marketing:


  • Social media campaign, including advertisements and giveaways

  • Hard copy ARC mailing

  • Consumer advertising

  • Promotion at conferences and organizations at which the author is invited to appear, such as the Los Angeles Bread Festival, Annual Grain Grower’s Conference, etc.


Publicity:


  • Promotion to national media, such as Atlantic, the New Yorker, and Harper’s Magazine

  • Promotion to food-focused media, such as Food & Wine and bon appetit.

  • Promotion to book-focused radio programs and NPR morning shows

  • Promotion to regional (Pennsylvania) media including TV, radio, and newspapers

  • Promotion to advance review media

Additional text

Praise for Sourdough Culture:
  is a must read." —Rob Dunn, author of 

“Perfect for history buffs, food science nerds and bread eaters alike. It will inevitably have sourdough-proficient readers feeding their starters in preparation for a baking bonanza and is bound to inspire novices to begin a sourdough journey of their own." —Shelf Awareness


“For the passionate baker with a serious itch to know more about the history, culture, and intricacies of sourdough, I highly recommend the well-researched and well-written  by Eric Pallant. Eric's scholarly approach to understanding the nuances of bread will inspire both the novice and experienced baker.” —Bread Alone,   and founder and chair of Bread Alone bakery
“Pallant deftly covers a wide breadth of time and place in Sourdough Culture, interweaving experts’ research with his own travels, research, and experiments.” —Pittsburgh City Paper
  
“It’s a great book.”  —WNYC’s Science Friday

 

“It is an enjoyable read. . . I love the book.” —Linda Pelaccio, A Taste of the Past

“ is a  of social, economic, political, and gastronomic history that is both meticulously researched and highly readable. This is a book that not only presents sourdough culture in rich detail, but also connects each bite of bread we take with the hundreds of generations that have come before us.” —Stanley Ginsberg, author of the cultural and historic sourdough prism for anyone with a miniscule interest in the innumerable magnitudes of importance that sourdough culture has offered its eaters and civilizations throughout millennia. Jonas Astrup, master baker at Meyers, Copenhagen