Part of a Zoom Seminar, Thursday, March 27, 2025: https://www.eventbrite.com/e/rubel-seminar-finding-a-focus-to-bread-culture-in-two-neolithic-breads-tickets-1260147578329?aff=oddtdtcreator Note: I will be re-testing this weekend – March 22 & 23 updating as tests suggest modifying the aproaches outlined here. Wm. These two breads were descried by Andreas Heiss in his paper on two breads found at the Parkhaus OpĂ©ra, Zurich, Switzerland, Late Neolithic…
Tag: Bread
William Rubel’s 45th Bread History Seminar: Finding Focus to Bread Culture in Two Neolithic Breads
Register at EventBrite: https://www.eventbrite.com/e/seminar-45-finding-a-focus-to-bread-culture-in-two-neolithic-breads-tickets-1260147578329?aff=oddtdtcreator Join me, along with other bread and grain lovers, for my 45th Thursday Bread History Seminar on March 27, at 9:00 am Pacific. We’ll recreate recipes I’ve developed utilizing the archeologist Andreas Heiss’ analysis of the breads. We will taste them, and then talk about where these breads fit into the…
Bread and the Military
“It [bread consumption in Japan] only started coming back in around the 1840s, when the military started adding bread to the soldiers’ rations during the second Opium War. Egawa Hidetatsu, who was in charge of coastal defenses around Tokyo Bay during the time, enlisted a military science researcher to create a hard, long-lasting bread as…
Two Breads from a Late Neolithic Swiss Community Described by the Archeobotanist, Andreas Heiss.
I am posting the PDF of the paper that describes two breads, one, a coarse barely bread, and the other, a more refined bread made of a mixed grains, barley and wheat. The later bread was flavored with an expensive seed, that of the wild parsley. This is the clean science story. How do we…
Bronze Age Rings Made of Bread Dough
These carbonized rings were studied by Andreas Heiss, one of the leading archaeologists working today. These are made of uncooked dough. They were found along with clay rings that had been used as loom weights. Heiss, the primary author, may not be the only archeobotanist with a sense of humor. But he is the only…
The Buttered Loaf
This is a style of bread that we, fortunately, yet unfortunately, have lost. For some hundreds of years there was a dessert made by opening up a warm loaf or roll and pouring into it with sugar-sweetened melted butter flavored with rose water into the warm crumb, now irresistibly yummy. The cultural question might be…
William Rubel 