In-reply-to: <no.id>; from "LEHMANN%OPUS%MCOIARC.BITNET@uga.cc.uga.edu" at Jan 22, 92 9:35 pm
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Sender: Rare Books and Special Collections Forum <EXLIBRIS@RUTVM1.BITNET>
>
> This may seem an odd request for ExLibris members except those who work in the
> area of the history of guilds etc. but any leads would be greatly appreciated.
> And I'd appreciate suggestions of other lists where this might be productive.
>
> I am trying to find sources, hopefully in English or French that would
indicate
> if there was or was not substantial linkage between brewers and bakers in the
> past. The question refers to the role of yeast.
>
> Yeast is used in large quantity by bakers, while brewers generate large
> amounts: so it might seem that this essential ingredient would have meant that
> both baking and brewing would be united in some way. Nowadays, yeasts are
> being bred specially and modified genetically so that the strains used for
> bread differ from beer, but this is a recent development beginning only about
> 100 years ago. In the few places I've tried, I can't find a history of yeast
> as an ingredient. Does anyone know any obvious sources before I write to the
> commercial yeast producers.
>
>
> Thank you
>
> Paul F. Lehmann
The library of the City of London (not the London Library, which of
course is that is that delightful general proprietory library) or
Guildhall library (as it is next to the guildhall of the city) has a
considerable collection on bakers and I think they are now on janet, but
I don't have the email address. -- Paul Rich