Sylvester Graham

A Treatise on Bread, and Bread-making, a classical book, has been considered important throughout the human history, and so that this work is never forgotten we at Alpha Editions have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies of their original work and hence the text is clear and readable.

Lectures on the Science of Human Life is an unchanged, high-quality reprint of the original edition of 1883. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.

Freshly baked bread is an incredibly evocative aroma, feeding in to a shared understanding of this versatile food which has been an important staple in our diet since the dawn of agriculture. There are probably few people who, were the question put to them directly, would not say that they consider bread one of the most, if not the most, important article of food. Throughout recorded history, bread’s popularity around the world has given it the reputation as one of mankind’s oldest artificial foods. In its various forms, bread has been made in almost every portion of the world and every period of time. Making bread was surely one of the first chemistry experiments and today remains a staple food throughout the world. In this informative volume, Sylvester Graham and Robert Wells take us from the history of bread all the way through to its properties, fermentation, preparation and the different varieties of this universal foodstuff.