Simon Parkes looks at the development of civilisation by tracing the history of bread.
The early grains and first flat breads, born in Mesopotamia and recreated in Gloucestershire.
The early history of ovens and the early leavened breads of the Middle East.
Simon Parkes assesses the influence of rye and sourdough.
The Jewish challah, the corn breads of harvest suppers and the rich panettone of Verona - Simon Parkes discusses religious and celebratory loaves.
The impact of the Chorleywood bread process, which paved the way for the factory loaf.