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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 Conquest of Bread [a] is an 1892 book by the Russian anarchist Peter Kropotkin. Originally written in French, it first appeared as a series of articles in the anarchist journal Le Révolté . It was first published in Paris with a preface by Élisée Reclus , who also suggested the title.
The bread's original owner, Celer, is known to have survived the eruption of Vesuvius and the subsequent pyroclastic flow as his name appears in a later list of freed slaves. [3] Celer's captor Quintus Granius Verus was one of the city elders and the loaf itself is important as it proves that he owned the House of the Stags where the loaf was ...
While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop gluten strength properly.
An enormous variety of bread is available across Europe. Germany alone lays claim to over 1,300 basic varieties of breads, rolls, and pastries, as well as having the largest consumption of bread per capita worldwide. [11] [12] Bread and salt is a welcome greeting ceremony in many central and eastern European cultures. During important occasions ...
Still life with bread and figs, wall painting from Herculaneum. The Romans had eaten porridge and baked bread for around six hundred years after the founding of Rome.In 171 BC, during the Third Macedonian War, the arrival of Greek bakers established the first professional bakers, known as the pistores, in Rome. [1]
These findings were received by academia with strong skepticism, [12] and the results and their publicizing has been cited as being driven by a combination of nationalist and regional interests. [13] 12,500 BCE: The oldest evidence of bread-making, found in a Natufian site in Jordan's northeastern desert. [14] [15]
Most types of breads available in other Western countries are now also available in Iceland, either baked in Iceland or imported. Everyday bread is mostly made by industrial bakeries or at the local bakery. Of the bread types currently available, flatbrauð (flatbread) and laufabrauð (leaf bread) have the longest history. Iceland's first and ...