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For centuries bread has been a staple food of the poor, and remains an essential element in most people's diet. It was once considered a food so essential that governments set limits on bread prices in order to prevent famine and enacted laws to prevent dough from being adulterated. Exploring the long history of the loaf, Baking and Bakeries follows the production and regulation of bread through the centuries. Dr Muller describes the proud craft of baking and its technological development, which took off during the nineteenth century with the invention of the side-flue oven, drawplate oven and the later continuous band oven. This is the ideal introduction to the history of the humble loaf of bread.

H G Muller was born in Germany and came to England in 1946, where he spent twenty years in the milling and baking industry. Obtaining a PhD at Birkbeck College, he went on to teach food science at the University of Leeds, and was a Fellow of the Institute of Food Science and Technology.