American Bread - A History, by Andrew Coe

Why did supermarket white become America's dominant bread, and how did rustic old-world bagels, ryes, and rolls find their way into our kitchens? Who was the early nineteenth-century dietary reformer who started the whole-grain revolution? Why not knead? An enriching and enlightening cultural chronicle, Andrew Coe answers these questions and more and offers carefully sourced historical recipes to inspire the home baker.

The in-person presentation will take place at the historic City College, Culinary Arts building in San Francisco and will include a guided tour of the facility after the lecture and tasting. It is easily accessible by BART, a short walk from the Balboa Park station. Parking and building directions instructions will be sent a few days before the event.

Andrew Coe is an independent scholar and writer of many books including, Pirate's Gold: A Gilded Age Saga of Family, Money and (Maybe) Murder, and along with his wife, Jane Ziegelman, co-authors of A Square Meal: A Culinary History of the Great Depression, which won a James Beard award. His Chop Suey: A Cultural History of Chinese Food in the United States was a finalist for a James Beard award.