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This gruel also presented a viable medium for yeast to develop and ferment, serving as an important precursor for both bread and beer. [ 4 ] Gruel was the staple food of the ancient Greeks , for whom roasted meats were the extraordinary feast that followed sacrifice, even among heroes , and "in practice, bread was a luxury eaten only in towns".
A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based. Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye, or oats remained more common in northern and highland regions, and unleavened flatbread ...
Andrew Gruel (born 1980) is an American chef and television personality, based in Orange County, California. He appeared as a judge on Food Network 's Food Truck Face Off and as a host of FYI 's Say It to My Face! , and is the founder of Slapfish , [ 1 ] a seafood restaurant franchise that he launched in 2012 and sold to Mac Haik Enterprises in ...
Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture Ratatouille , the stewed vegetable dish Red beans and rice , the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on ...
Nutraloaf, also known as meal loaf, prison loaf, disciplinary loaf, food loaf, lockup loaf, confinement loaf, seg loaf, grue or special management meal, [1] is food served in prisons in the United States, and formerly in Canada, [2] to inmates who have misbehaved, abused food, or have inflicted harm upon themselves or others. [3]
Modern scholars have interpreted máza as a type of barley bread, gruel, or flat griddle cake. [56] [12] The writings of Pherecrates [58] and Alexis [59] confirm that Spartans likely served black soup along with máza. Máza was a common food among the ancient Greeks, and the poor would consume it when they could not afford anything else.
Ātōle ([aːˈtoːlːi]), maize gruel, accounted for a considerable amount of the daily calorie intake. The basic recipe for ātōle was eight parts water and six parts maize with lime that was cooked until it softened and then ground. The mixture was then boiled until it thickened.
Barley was the most widely grown, but a great percentage of the harvest went into the extensive beer production, while rye was the principal bread grain. Like in the rest of Europe, oats was considered only fit as animal fodder and was eaten only when no other choice was available, and then usually as porridge or gruel. Though grains were in ...