A Treatise on Bread, and Bread-making (eBook)

Sylvester Graham (1794 – 1851) was an American dietary reformer best known for his advocacy for vegetarianism and the temperance movement. As an influential figure in the development of what came to be called the 'Graham Diet,' his work was a precursor to the health food movement. Graham emphasized the importance of natural diet and hygiene. He spoke against the consumption of meat and white bread, advocating instead for homemade whole grain bread. In 1837, Graham published 'A Treatise on Bread, and Bread-making,' wherein he passionately expresses his views on dietetics and condemns commercial baking practices of the time. His emphasis on whole-wheat flour and his stern warnings against the use of additives in bread production were revolutionary for his era. Graham's ideas, though controversial at the time, not only provided the impetus for dietary reform but also influenced later nutritionists and food scientists. The 'graham cracker,' originally made with unsifted whole wheat flour, was named after him, even though its present-day iterations often do not reflect Graham's health principles. High-minded, if sometimes considered austere in his convictions, Graham's literary style is didactic, reflecting his zeal for improving public health through nutrition. His contributions have had a lasting impact on American food habits and lay the foundation for the modern whole foods movement.