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The Borzoi is an affectionate and athletic breed of dog with a calm temperament. [ 13 ] In terms of obedience, Borzois are selective learners who quickly become bored with repetitive, apparently pointless activity, and they can be very stubborn when they are not properly motivated.
Water fowl were captured on moonless nights using strategic flares. The managed grasslands not only provided game habitat, but vegetable sprouts, roots, bulbs, berries, and nuts were foraged from them as well as found wild. The most important were probably bracken and camas, and wapato especially for the Duwamish. Many, many varieties of ...
In Sweden, during the transition to a modern urban and industrialised society in the 19th century, bread types changed when large industrial bakeries introduced new soft bread. From the early 1920s, these were often sweetened. From then on, bread was bought from stores and bakeries, rather than baked at home, as had previously been the case.
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 ...
Wheat flour was not available to the average North American family until the early 1900s when a new breed of wheat termed Marquis was produced. This was a hybrid of Red Fife and Hard red winter wheat. Marquis grew well and soon average Americans were able to have homemade wheat bread on the table. [26]
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 ...
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...