Structured in three parts, the book begins with baking science, explaining fermentation and terroir's role in flour composition. A global tour follows, pairing breads with their stories: Japan's pillowy shokupan mirrors post-war industrialization, while Mexico's pan de muerto honors ancestral rituals. The final section confronts threats like industrial agriculture, spotlighting bakers preserving endangered recipes. Interdisciplinary insights-from soil data to oral histories-anchor each chapter, while simplified recipes (like shaping German vollkornbrot) bridge theory and practice.
What sets Local Specialty Breads apart is its dual lens: it celebrates bread as both cultural symbol and tactile craft. The tone avoids nostalgia, instead framing traditions as dynamic-seen in critiques of commercialized "artisan" labels or debates over recipe authenticity. By linking personal choices (like supporting heritage grains) to global diversity, the book transforms everyday bread into a call to safeguard humanity's culinary legacy.
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