THE MILL WALK
The Mill Walk offers an overview of the parallel development of the farming of grains and early civilisations, to milling and baking bread today. The on-site exhibition at La Motte is expanded here online, and includes topics of historical milling processes, implements and structures like the hand mill collection and the La Motte watermill, to the philosophy of the La Motte Bakery and matters like nutrition and sustainability.
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Before bread: the significance of mills
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Grains and wheat
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Non-rotating hand mills
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The hand mill collection
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Rotating hand mills
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Farming and harvesting
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Grinding grain to flour
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Watermills at work
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The La Motte Watermill
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The La Motte Bakery
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Bread at La Motte
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Sourdough as method
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The Oven
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Nutrition
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Sustainability
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Food and Culture
Bibliography
Assire, J. The Book of Bread. 1996. Flammarion: Paris
Eiselen, H (ed). Brotkultur. 1995. Eiselen Foundation and DuMont: Cologne
Hesse, V. Interview. 2022. La Motte Wine State, Franschhoek
Loulis Museum. 2019. https://www.loulismuseum.gr/en: Keratsini
Pollan, M. Cooked: A natural history of transformation. 2016. Ryan Miler: Netflix
Museum Brot und Kunst. 2022. https://museumbrotundkunst.de/en : Ulm
Scheffler, H. 1993. La Motte en sy mense: Die Geskiedenis van die Historiese
Wynlandgoed. La Motte Wynlandgoed: Franschhoek.
Staples, C.O. Mills of Southern Africa: Wind, water and horse. 2006. Umdaus Press: Hatfield
Walton, J. Water-mils windmills and horse-mills of South Africa. 1974. Struik: Cape Town
Richemont International. Sourdough summit: traditional baker’s trades meet science.
Summit on current findings on sourdough.van plek / Perception
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