Sylvester Graham

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

• Format: ePub

Produktbeschreibung

In "A Treatise on Bread, and Bread-making," Sylvester Graham presents a compelling exploration of the essential role of bread in human nutrition and health. This seminal work delves into the art and science of bread-making, advocating for the use of whole grains and natural ingredients as a means to promote vitality. Graham's writing embodies the transcendentalist literary style, blending scientific investigation with philosophical musings on health and well-being, which positions the text within the 19th-century social reform movement aiming to enhance dietary practices through moral and health-conscious living. Sylvester Graham, a prominent figure in the antebellum health reform movement, was informed by a combination of his medical training and personal convictions regarding dietary reform. Known as the father of the vegetarian movement in America, Graham championed a holistic approach to health, seeing links between diet, morality, and physical wellness. His beliefs were deeply rooted in the notion that proper eating can lead to spiritual improvement, which undoubtedly shaped the content and purpose of this treatise, aiming to educate the public on the merits of a nourishing diet. Readers interested in the intersections of nutrition, health, and social reform will find "A Treatise on Bread, and Bread-making" not only informative but inspirational. Graham's passionate philosophy on food choices serves as a precursor to contemporary discussions on natural diets and sustainable eating practices, making this work relevant even today.

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Produktdetails

• Verlag: DigiCat
• Seitenzahl: 63
• Erscheinungstermin: 21. November 2023
• Englisch
• ISBN-13: 8596547728733
• Artikelnr.: 69360674

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.