breaking bread (10. 399)

Published in 1903 with the express purpose of linking bakery and laboratory and advocate for the miller the downstream supply-chain, Owen Simmons, FCS (Fellow of the Chemical Society) ensures that the science that goes into loaves and biscuits is not taken for granted with the rather costly tribute in the form of one of the first photobooks—a deluxe edition that spared no expense in detailing and documenting the fusion of techniques, with exacting instructions, to make the perfect slice. More from Public Domain Review at the link above.