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Charred crumbs of a flatbreadmade by Natufianhunter-gatherersfrom wild wheat, wild barley and plant roots between 11,600 and 14,600 years ago have been found at the archaeological site of Shubayqa 1in the Black Desertin Jordan, predating the earliest-known making of bread from cultivated wheat by thousands of years.
Biology and chemistry of sourdough. Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness.
Grape cultivation, winemaking [citation needed], and commerce in ancient Egypt c.1500 BC. Wine played an important role in ancient Egyptian ceremonial life. A thriving royal winemaking industry was established in the Nile Delta following the introduction of grape cultivation from the Levant to Egypt c.3000 BC.
Brown bread (left) and whole grain bread. Dark sprouted bread. Ruisreikäleipä, a flat rye flour loaf with a hole. Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.
A variant yeast known as Saccharomyces cerevisiae var. diastaticus is a beer spoiler which can cause secondary fermentations in packaged products. [67] In May 2013, the Oregon legislature made S. cerevisiae the official state microbe in recognition of the impact craft beer brewing has had on the state economy and the state's identity. [68]
By Roman times, cheese-making was a common practice and food group. Columella's De Re Rustica (c. 65 CE) details a cheese-making process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny's Natural History (77 CE) devotes two chapters (XI, 96–97) to the diversity of cheeses enjoyed by Romans of the early Empire.
Nordic bread culture. (Redirected from Nordic Bread Culture) Assortment of different types of bread, including rye, flatbreads, crispbreads, and nut bread. Danish rye bread made with whole grain, broken grain, and seeds. Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present.
Appearance. Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. [ 1 ]: 95 (129c) The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes, [ 2 ...