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Aariona Arrignton
Bell 5&6
9/12/19
Medieval
Ancient
made with quinoa, oats, amaranth, Kamut, millet, teff and barley
The first-known leavened bread made with semi-domesticated yeast dates back to around 1000 B.C. in Egypt, according to Miller.
In ancient times the Greek bread was barley bread: Solon declared that wheaten bread might only be baked for feast days. By the 5th century BC bread could be purchased in Athens from a baker's shop, and in Rome, Greek bakers appeared in the 2nd century BC, as Hellenized Asia Minor was added to Roman dominion as the province of Asia. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit.
The development of the earliest breads, new technologies arose to help with the baking process. This included enclosed ovens and open ovens that used mud or brick to make a hot surface that flat breads could be prepared from a dough mix.
the future of bread lies in its past
If one needed too, people could also add rice, peas, lentils, chestnuts, acorns or other foods into the mixture.
wheat and rye.
ovvens were not a standard fixture in any household, so bread-baking never really entered the home in the medieval period, says Pennell. It was a niche, commercial activity. For example, you had bread-bakers in London.
The basic element, common to every table, was the pain de mayne, the hand-bread or table loaf, a round, bellied bread to be eaten plain, however else bread was incorporated with the meal.
the future of bread lies in its past
sieves made of Chinese silk helped to produce finer, whiter flour and white bread gradually became more widespread. Wheat began to overtake rye and barley as the chief bread grain.
Bread baked in tins could be sliced and toasted – and it was not long before the sandwich was invented.
Tin from the flourishing mines in Cornwall began to be used to make baking tins.
the future of bread lies in its past
wheat, oats
Otto Frederick Rohwedder created a machine that would not only slice, but also wrap bread, in 1928. And while generations of bread eaters have preferred white bread and viewed it as a form of status, that too changed in the last few years of the 20th century.
By examining the claims of promoters of rival scientific beliefs and technologies, as well as those of users and social commentators, we can see that technology’s eventual adaptation and impact on society is not predictable at its outset.
the future of bread lies in its past