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.