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Cyril of Jerusalem, a fourth-century Christian writer and bishop of Jerusalem during the Arian controversy, explains that "the bread and the wine of the Eucharist before the holy invocation of the adorable Trinity were simple bread and wine, but the invocation having been made, the bread becomes the body of Christ and the wine the blood of ...
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Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of ...
Depiction of the book of life. In Judaism and Christianity, the Book of Life (Biblical Hebrew: ספר החיים, transliterated Sefer HaChaim; Ancient Greek: βιβλίον τῆς ζωῆς, romanized: Biblíon tēs Zōēs Arabic: سفر الحياة, romanized: Kitab al-ḥayā) is an alleged book in which God records, or will record, the names of every person who is destined for Heaven and ...
Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, Modern Cookery for Private Families. The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe.
Christ breaking bread at the supper at Emmaus Dark sprouted bread. Bread has a significance beyond mere nutrition in many cultures in the Western world and Asia because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist; see sacramental bread.
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
The book received positive reviews. Tejal Rao of The New York Times praised the book, saying that it: . chronicles the history and science of bread-making in depth ("Baking is applied microbiology," one chapter begins), breaking frequently for meticulous, textbook-style tangents on flour and fermentation.