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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 ...
Horsebread, a low-cost European bread that was a recourse of the poor; Katemeshi, a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish [8] Lampredotto, Florentine dish or sandwich made from a cow's fourth stomach; Panzanella, Italian salad of soaked stale bread, onions and tomatoes
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 ...
Many American children, for example, are known to leave milk, cookies, and the occasional reindeer-friendly snack, such as a carrot, but it's common for kids to leave Santa Claus a stronger drink ...
Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire and the Middle East, especially in Armenia, Turkey and the Balkans. [4]
Cha siu bao – Steamed or baked bun, filled with roast pork and optionally, sweet onions; [1] sometimes indicated by a red dot; Chicken bun – Steamed or baked bun, usually filled with shredded chicken and black mushroom slivers; sometimes sprinkled with a few white sesame seeds; Cocktail bun – Usually filled with a sweet shredded coconut paste
These first breads were baked using barley flour, or perhaps wheat for thin or flat bread cakes . [12] Bread became an important item in the new Christian religion (AD 900) for celebrating Holy Communion (bread and wine), which emphasised bread as being both new and important.
From the Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ingredients ...