Description
A dissertation comprising two main sections. The first presents a history of, and general background to, bread and bread-making, with sections on grain, milling, bread flours, yeast, methods of baking and bread factories. The second section concerns bread and bread-making techniques, a short history of bread-making, and a look at present-day bread making. Photocopies of photographs and line drawings of utensils are included. A copy of a questionnaire distributed amongst friends of the collector in Scarborough, and local Women's Institute Organisations in locations throughout the Vale of Pickering, is also included.
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