ou may not be able to judge a book by its cover, but you judge bread by its shape. The shape of a loaf often leads right to the heart of the culture, history, and religion of the people who traditionally make and eat it. Take the Ancient Greeks who lived in a world where fuel was relatively scarce. Because the Mediterranean climate was mild, small fires were kindled on the home hearth. Bread that could be baked on a hot stone in an open fireplace presented a decided advantage over larger loaves that needed to be baked in an oven. Greek traditional bread, or, closely resembled what
