American Bread: A History with Andrew Coe (U California Press, 2026)
There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar, while home bakers pour their passion into naan and challah, anadama and pistolet.
In American Bread: A History (U California Press, 2026), award-winning author Andrew Coe provides the definitive history of American bread, from European settlers' introduction to corn through the COVID-era sourdough craze. Each chapter follows an emblematic loaf that connects flour, water, salt, and yeast to…
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