Paul Graham was a devoted brewer and baker until he contracted celiac disease, an autoimmune disorder triggered by gluten, which is in wheat, barley, spelt, and rye. In an effort to make a friend out of an enemy, he became interested in the history of baking and brewing without these essentials. The result is his most recent book: In Memory of Bread: A Memoir, which was published by Random House in 2016. He is Associate Professor of English at SLU.
Spring 2017 - The History of Bread and Beer [S-17-31]