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…
Tag: bread history
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…
Confirmed Well Sifted Mesopotamian Late Neolithic Bread circa 6400 – 5900 BCE (8,600 – 81,800 BP)
Two big takeaways. First, and this is truly huge, this paper seems to prove that wheat and barley were sifted through multiple sieves. It is not news that Neolithic breads were sifted — but the analysis of the phytoliths, hard structures found in grasses — have wear patterns indicative of multiple sifting as in first…
Athenaeus’ “Cappadocian” Bread circa 300 CE
“The Greeks use the term “soft” for a type of bread prepared with a little milk, oil, and just enough salt; you need to make the dough soft and spongy. This type of bread is called Cappadocian, since soft bread is for the most part produced in Cappadocia.” From “Deipnosophistae” Book III circa 300 CE…
Page of Useful Research Links
I am just starting work on this page — late January 2021. My bookmarks could be used to define the meaning of chaos. I use two browsers so even if my bookmarks were well organized on either browser, and they are not well organized on either, it would be hard to find what I want….
A Fabulous Horse Bread by Gervase Markham, 1607
The big author for horse breads was Gervase Markham (ca 1568-1637 ). Markham is the horse trainer who perfected the type of breads fed to race horses as part of a structured exercise program for race horses, thus establishing horse training on a modern basis. The custom at the time was for men to agree amongst themselves to a cross country race three months in advance and then to begin a training regime.
William Rubel 