Of all foods bread is the most noble: Carl von Linné (Carl Linnaeus) on bread

Abstract

Carl von Linne´ was interested in dietetics, which in his time covered all aspects of a healthy life. As autilitarian he understood the importance of private economy and paid attention to bread in many of hispublications. Two texts, Ceres noverca arctoum and De pane diaetetico, were wholly devoted to bread andbread-making. Linne´ classified different types of bread, and described their nutritional value and healthrelatedaspects, as well as milling, baking and storing, in detail. While discussing the food habits of socialclasses Linne´ accepted as a fact that the peasants and the poor should eat less tasty bread than the rich. Theless palatable bread had, however, many nutritional and health advantages. Linne´ paid much attention tosubstitutes for grain to be used in times of famine, an important topic in eighteenth century Sweden. Heregarded flour made of pine bark or water arum roots as excellent famine food, was enthusiastic about thenew plant, maize, but considered potato only as a poor substitute for grain. Linne´ and his followers praisedbread not only as the core component of diet, but also for its versatile role both in health and in disease.