A Treatise on Bread, and Bread-making

A Treatise on Bread, and Bread-Making, published in 1837 by Sylvester Graham, is a scientific exploration of bread-making and its nutritional significance. Graham discusses the history of bread, the chemistry of various grains, and advocates for the use of unadulterated whole-wheat flour over commercial products. This work emphasizes the health benefits of homemade bread and provides detailed recipes, leading to Graham's popularity and controversy, including a mob attack by bakers. The treatise is notable for its early advocacy of dietary reform and the promotion of healthier eating practices.