Sylvester Graham

A Treatise on Bread, and Bread-making (eBook, ePUB)

Unveiling the Secrets of Bread: From Flour to Health Benefits

• Format: ePub

Produktbeschreibung

In "A Treatise on Bread, and Bread-making," Sylvester Graham explores the fundamental role of bread in the human diet, advocating for a return to wholesome, unrefined grains. The book is a pioneering work in the field of dietary reform, combining a scientific approach with philosophical musings on health, morality, and the industrial practices of the early 19th century. Graham employs a clear, didactic style that reflects his deep commitment to educating the public about nutrition, presenting bread as both a staple and a means of achieving a healthier society. His seminal ideas prefigured modern movements towards whole foods and vegetarianism, situating his work within the broader context of the health reform movements of his time. Sylvester Graham, a prominent dietary reformer, was influenced by the burgeoning theories of health and well-being that permeated American society during the early 1800s. His experience as a minister, combined with his passion for natural health, led him to recognize the detrimental effects of processed foods on the individual and the community. Graham's personal conviction in the power of natural foods reflects a deeper philosophical awareness of the interconnection between diet and moral living. This book is highly recommended for those who seek to understand the historical foundations of food reform and its relevance today. Whether one is interested in nutrition, the history of dietary habits, or the philosophy of health, Graham'Äôs treatise provides vital insights that resonate with contemporary discussions on diet and wellness.

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Produktdetails

• Verlag: Good Press
• Seitenzahl: 63
• Erscheinungstermin: 17. Januar 2022
• Englisch
• ISBN-13: 4066338107633
• Artikelnr.: 64076203

Autorenporträt

Sylvester Graham (1794 - 1851) was an American dietary reformer best known for his advocacy for vegetarianism and the temperance movement. As an influential figure in the development of what came to be called the 'Graham Diet,' his work was a precursor to the health food movement. Graham emphasized the importance of natural diet and hygiene. He spoke against the consumption of meat and white bread, advocating instead for homemade whole grain bread. In 1837, Graham published 'A Treatise on Bread, and Bread-making,' wherein he passionately expresses his views on dietetics and condemns commercial baking practices of the time. His emphasis on whole-wheat flour and his stern warnings against the use of additives in bread production were revolutionary for his era. Graham's ideas, though controversial at the time, not only provided the impetus for dietary reform but also influenced later nutritionists and food scientists. The 'graham cracker,' originally made with unsifted whole wheat flour, was named after him, even though its present-day iterations often do not reflect Graham's health principles. High-minded, if sometimes considered austere in his convictions, Graham's literary style is didactic, reflecting his zeal for improving public health through nutrition. His contributions have had a lasting impact on American food habits and lay the foundation for the modern whole foods movement.