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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 ...
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]
The bread's original owner, Celer, is known to have survived the eruption of Vesuvius and the subsequent pyroclastic flow as his name appears in a later list of freed slaves. [3] Celer's captor Quintus Granius Verus was one of the city elders and the loaf itself is important as it proves that he owned the House of the Stags where the loaf was ...
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 ...
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
These findings were received by academia with strong skepticism, [12] and the results and their publicizing has been cited as being driven by a combination of nationalist and regional interests. [13] 12,500 BCE: The oldest evidence of bread-making, found in a Natufian site in Jordan's northeastern desert. [14] [15]
Bread is made from all four of the cereals grown in Finland: wheat, rye, barley and oats; these are usually ground into various grades. Rye bread can be either light or dark in colour, depending on the type of flour mixture used. A few wheat breads are still made in Finland, although most are simple buns or loaves of sliced or unsliced bread.
The fish was spread with butter and eaten like a sandwich. Potato came to replace bread as a staple food during the 19th century and bread retained its position as the main component of breakfast, but it became a side-dish to hot luncheons and dinners when potato took over the former central role of bread. [16]