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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]
Name Image Origin Description Bappir: Sumer: An historical Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamian beer brewing.Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's Home Brewer's Companion, ISBN 0-380-77287-6) reconstructed a bread made from malted barley and barley flour with honey and water and baked until hard ...
The World Bank was created at the 1944 Bretton Woods Conference, along with the International Monetary Fund (IMF). The president of the World Bank is traditionally an American. [12] The World Bank and the IMF are both based in Washington, D.C., and work closely with each other.
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 ...
According to Guinness World Records, Turkey has the largest per capita consumption of bread in the world as of 2000, with 199.6 kg (440 lb) per person; Turkey is followed in bread consumption by Serbia and Montenegro with 135 kg (297 lb 9.9 oz), and Bulgaria with 133.1 kg (293 lb 6.9 oz). [10]
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Through displays and demonstrations, the museum shows the history of grain farming in Europe, processing of grain, milling, baking of bread, bread in art, and other subjects. Gardens, functioning re-constructed ovens (beginning with the neolithic), a windmill and a watermill , bread wagons, farm machinery, documents, and tools and equipment for ...
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