Sylvester Graham

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

• Format: ePub

Produktbeschreibung

In "A Treatise on Bread, and Bread-making," Sylvester Graham meticulously explores the nutritional, ethical, and practical dimensions of bread, positioning this staple food at the heart of dietary reform in the 19th century. His text is both prescriptive and analytical, urging readers to consider the inherent qualities of grains, advocating for whole, unrefined ingredients as essential for health. Graham's work not only reflects the burgeoning health movement of his time but also engages with contemporary debates surrounding industrial food production and its impact on human well-being, showcasing a writing style characterized by clarity, earnestness, and an accessibility that resonates with both lay readers and fellow reformists. Sylvester Graham (1794-1851) was a prominent dietary reformer, known for coining the term "Graham bread." Influenced by the early health and temperance movements, he advocated for a vegetarian diet and sought to illuminate the social and moral consequences of poor eating habits. His own struggles with health significantly informed his philosophies, driving him to explore the link between dietary choices and overall wellbeing, thus providing a robust foundation for his treatise. This book is an invaluable resource for anyone interested in dietary reform, nutrition, or food history. Graham's persuasive arguments and thorough research make it an essential read for health enthusiasts, culinary historians, and those seeking to understand the roots of the modern health food movement.

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Produktdetails

• Verlag: Copycat
• Erscheinungstermin: 16. Juni 2022
• Englisch
• ISBN-13: 9788028202651
• Artikelnr.: 64378505

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.