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: food
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…
Mushroom Stew by E. Smith, circa 1730
Mushrooms species appropriate for this recipe: This recipe was intended for the commercial mushroom, Agaricus bisporus. Because the mushroom is minimally cooked, this recipe is only appropriate for mushrooms that can be eaten raw in some quantity. The only other mushroom I suggest is porcini, Boletus edulis. This recipe for a basic mushroom side-dish is…
William Rubel 