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Paximathia (Greek: παξιμάδια), also spelt paximadia (plural), or paximadi/paximathi (singular), is a hard bread of Greek origin, similar to rusk, that is prepared with whole wheat, chick pea or barley flour. [1] [2] [3] It has been referred to as being similar to biscotti or as a type of biscotti. [4]
In the Deipnosophistae, the author Athenaeus (c. 170 – c. 230 AD) describes some of the bread, cakes, and pastries available in the Classical world. [24] Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit.
Locals often refer to the islands as Elephantaki because it looks like a baby elephant that is lying down, in the water, with its trunk facing west. The name attributed to the islands today is due to their resembling dry Cretan biscuit known as Paximadi (the plural being Paximadia).
Mum's Traditional Irish Soda Bread. Courtesy of Gemma Stafford at Gemma's Bigger Bolder Baking. Ingredients. 1 3/4 cups (265g/ 9oz) whole wheat flour (fine or coarsely ground) 1 3/4 cups (265g/9oz ...
For many, bread became the centerpiece of every meal. All other foods such as fruits, vegetables, and meats were thought as subsidiary, or ancillary to nourishment. [15] There is a wide variety of traditional breads in Great Britain, often baked in a rectangular tin form.
Food in the Ancient World. Westport, CT: Greenwood Press. ISBN 0-313-33003-4. Dalby, Andrew (2003). Food in the Ancient World from A to Z. London and New York: Routledge. ISBN 0-415-23259-7. Dalby, Andrew (1996). Siren Feasts: A History of Food and Gastronomy in Greece. London and New York: Routledge. ISBN 978-1-13-496985-2
Bread still retained its key function for breakfast, as the open sandwich is a starter for most Nordic people today and potatoes are used as a centrepiece in lunches and dinners. A history of Nordic bread from around 1000 AD and some contemporary types and bread innovations is presented below.
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