Book Review: In Memory of Bread

Photo Credit: Penguin Random House

Have you ever had a food allergy? Wondered what is it like to not be able to eat something? The author of The Memory of Bread knows this all too well. In his memoir, we get taken along for the ride as he recounts the experiences that led up to him learning about his celiac disease, as well the journey once it ‘diagnosed’ and where he goes from there. What a considerable change this amateur beer brewer and bread lover had to endure. 

In this book, we get both a story and a lesson. I have a friend who is gluten free, but I have not experienced myself. In a world where there is so many foods made with wheat this is hard topic. It is even more amazing to understand how it impacts the body and the toll it takes when you cannot process it.

Tasks like going out to eat at a restaurant can be daunting and underwhelming. Hobbies with friends can be challenged. All in all, we see the author coping with a lot of things and we get to see a very vulnerable side to his story.

The appreciated the candor and the honesty of this book. I loved learning more about something that feels like is becoming more common place. I love that so many are willing to step up to the challenge and create food that remains tasty for those who have to be careful about what they ingest.

If you like food and learning, I would recommend this book for you. It is a good eye opener and I appreciated the story very much.

Disclaimer: I was awarded this book as part of the Blogging for Books program. Though I did not pay for the book, the opinions are strictly my own.

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About In Memory of Bread

When Paul Graham was suddenly diagnosed with a serious wheat allergy at the age of thirty-six, he was forced to say goodbye to traditional pasta, pizza, sandwiches, and more. Gone, too, were some of his favorite hobbies, including brewing beer with a buddy and gorging on his wife’s homemade breads. Struggling to understand why he and so many others had become allergic to wheat, barley, rye, oats, and other dietary staples, Graham researched the production of modern wheat and learned that not only has the grain been altered from ancestral varieties but it’s also commonly added to thousands of processed foods.
   
In writing that is effortless and engaging, Paul explores why incidence of the disease is on the rise while also grappling with an identity crisis—given that all his favorite pastimes involved wheat in some form. His honest, unflinching, and at times humorous journey towards health and acceptance makes an inspiring read.

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About the Author

PAUL GRAHAM is an associate professor of English at St. Lawrence University in upstate New York and his essays have appeared twice in the Best Food Writing anthology (2012 and 2013). Graham lives with his wife and their German shepherd in rural New York on the Canadian border.