Editing Bread (section)

==Further reading==
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* Kaplan, Steven Laurence: ''Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It''. Durham/ London: Duke University Press, 2006. {{ISBN|978-0-8223-3833-8}}
* Jacob, Heinrich Eduard: ''Six Thousand Years of Bread: Its Holy and Unholy History''. Garden City / New York: Doubleday, Doran and Comp., 1944. New 1997: New York: Lyons & Burford, Publishers (Foreword by Lynn Alley), {{ISBN|1-55821-575-1}} &lt
* Spiekermann, Uwe: "Brown Bread for Victory: German and British Wholemeal Politics in the Inter-War Period", in: Trentmann, Frank and Just, Flemming (ed.): ''Food and Conflict in Europe in the Age of the Two World Wars''. Basingstoke / New York: Palgrave, 2006, pp.&nbsp;143–71, {{ISBN|1-4039-8684-3}}
* {{cite book | first = Marion | last = Cunningham | year = 1990 | title = The Fannie Farmer cookbook | others = illustrated by Lauren Jarrett | edition = 13th | publisher = Alfred A. Knopf |location = New York | isbn = 978-0-394-56788-4}}
* {{cite book | first=James | last=Trager | year=1995 | title=The food chronology: a food lover's compendium of events and anecdotes from prehistory to the present | publisher=Henry Holt | isbn=978-0-8050-3389-2 | url=https://archive.org/details/foodchronologyf00trag }}
* {{cite book | first=Alan | last=Davidson | year=1999 | title=The Oxford Companion to Food | publisher=Oxford University Press | isbn=978-0-19-211579-9 | url=https://archive.org/details/oxfordcompaniont00davi_0 }}
* {{cite conference | author=D. Samuel | title=Brewing and baking | book-title=Ancient Egyptian materials and technology. | editor=P. T. Nicholson | editor2=I. Shaw | location=Cambridge | publisher=Cambridge University Press | year=2000 |pages=537–76| isbn=0-521-45257-0}}
* {{cite book | first=E. J. | last=Pyler | year=1988 | title=Baking Science & Technology 3rd Ed. vols. I & II | publisher=Sosland Publishing Company | isbn=978-1-882005-02-4 }}
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