Improve typography (#120)

* Add unbreakable space before a reference or a citation

avoids ref to be put on next line or page...

* Add unbreakable space between I and verb

* Remove spacing before footnotes

Also moved it before the final sentence dots in many cases... might need
a review of what is best.  But this is a safe default choice from an
esthetic point of view.

* Improve footnotes and punctuations

Reverse order/kerning especially with sans-serif version.

* Remove manual enumerate

* Fix wording in a citation.

Reads better that way and is shorter.

* Use emph instead of italics

1) Markup semantic not style
2) Will deal with various level of empahasis
3) Was a mix of \it and \textit

* Fix usage of quotes

Also replaced some of then by \emph as it is (IMHO) more visually
pleasant.

* Captitalize before reference

* Correct dashes length

see here:
https://www.merriam-webster.com/words-at-play/em-dash-en-dash-how-to-use

* Remove space before label and homogenize caption

Apparently it can create a wrong reference, if notthing else shuts
texcheck up and cost nothing... so let's do it.

While at it adding a dot at the end of each caption.

* Add missing empty line before signature in preface

* Add a static checker target to makefile

Shall help prevent adding mistakes in new versions

book/history/sourdough-history.tex

@@ -2,11 +2,11 @@ Sourdough has been made since ancient times. The exact origins of fermented
 bread are, however, unknown. One of the most ancient preserved
 sourdough breads has been excavated in Switzerland.
 However, based on recent research, some scientists speculate that sourdough
-bread had already been made in 12000 BC in ancient Jordan \cite{jordan+bread}.
+bread had already been made in 12000 BC in ancient Jordan~\cite{jordan+bread}.
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{einkorn-crumb}
-  \caption{An ancient Einkorn flatbread. Note the dense crumb structure.}
+  \caption{An ancient Einkorn flatbread. Note the dense crumb structure.}%
   \label{einkorn-crumb}
 \end{figure}
 
@@ -42,7 +42,7 @@ By feeding your sourdough starter, you are selectively breeding
 microorganisms that are good at eating your flour. With
 each iteration, your sourdough knows how to better ferment the flour
 at hand. This is also the reason why more mature sourdough starters sometimes
-tend to leaven doughs faster \cite{review+of+sourdough+starters}. It is crazy if you
+tend to leaven doughs faster~\cite{review+of+sourdough+starters}. It is crazy if you
 think about it. People have been using this process despite not
 knowing what was actually going on for thousands of years! The
 sourdough in itself is a symbiotic relationship. But the sourdough
@@ -58,15 +58,15 @@ of the beer fermentation to start making doughs. They would notice
 that the resulting bread doughs were becoming fluffy and compared
 to the sourdough process would lack the acidity in the final product.
 A popular example is shown in a report from 1875. Eben Norton Horsford
-wrote about the famous "Kaiser Semmeln" (Emperor's bread rolls).
+wrote about the famous \emph{Kaiser Semmeln} (Emperor's bread rolls).
 These are essentially bread rolls made with brewer's yeast instead
 of the sourdough leavening agent. As the process is more expensive,
 bread rolls like these were ultimately consumed by the noble people
-in Vienna \cite{vienna+breadrolls}.
+in Vienna~\cite{vienna+breadrolls}.
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{sourdough-stove}
-  \caption{A bread made over the stove without an oven}
+  \caption{A bread made over the stove without an oven.}%
   \label{sourdough-stove}
 \end{figure}
 
@@ -74,13 +74,13 @@ Only in 1857, the French microbiologist Louis Pasteur discovered
 the process of alcoholic fermentation. He would prove that
 yeast microorganisms are the reason for alcoholic fermentation
 and not other chemical catalysts. What would then start is
-what I describe as the 150 lost years of bread making. In 1879
+what I~describe as the 150 lost years of bread making. In 1879
 the first machines and centrifuges were developed to centrifuge
 pure yeast. This yeast would be extracted from batches of sourdough.
 The pure yeast would prove to be excellent and turbocharged
 at leavening bread doughs. What would previously take 10 hours
 to leaven a bread dough could now be done within 1 hour.
-The process became much more efficient. During World War II
+The process became much more efficient. During World~War~II
 the first packaged dry yeast was developed. This would ultimately
 allow bakeries and home bakers to make bread much faster.
 Thanks to pure yeast, building bread making machines was
@@ -96,7 +96,7 @@ vanished from the surface of the Earth. Only a handful
 of true nerds would continue making bread with sourdough.
 Suddenly people started to talk more often about celiac disease
 and the role of gluten. The disease isn't new; it has first
-been described in 250 AD \cite{coeliac+disease}. People
+been described in 250 AD~\cite{coeliac+disease}. People
 would note how modern bread has much more gluten compared
 to ancient bread. The bread in ancient times probably was much flatter.
 The grains over time have been bred more and more towards containing a higher
@@ -130,7 +130,7 @@ Part of their diet is to consume the proteins in the dough.
 Modern bread is faster and no longer has lactic acid bacteria.
 Both factors together mean that you are consuming products
 with a much higher gluten value compared to ancient times
-when natural fermentation was used \cite{raffaella+di+cagno}.
+when natural fermentation was used~\cite{raffaella+di+cagno}.
 
 During the California Gold Rush, French bakers brought the sourdough
 culture to Northern America. A popular bread became the
@@ -152,7 +152,7 @@ dough mess. This complexity led to many bakers looking
 for help and many thriving communities formed around
 the topic of homemade bread.
 
-When interviewing Karl de Smedt (owner of the Sourdough
+When interviewing Karl de~Smedt (owner of the Sourdough
 Library) he said something that changed my way of thinking
-about bread: "The future of
-modern bread is in the past \cite{interview+karl+de+smedt}."
+about bread: ``The future of
+modern  read is in the past~\cite{interview+karl+de+smedt}.''