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The Food Timeline: history notes--bread

Bread fungus grain flour rye flour maslin meal semolina spelt old ovens involved cabbage Chinese clams animal group ovens Colonial bakeries Baking in America/Panschar daniel chester french Revolution british capital prices building bread service anadama bread artisan breads bagels french bread banana tree nut clams bannock biscuits bishop's bread Boston john brown boodle brioche bread dessert bruschetta campaillou staff of life mallow straws ciabatta cinnamon rolls spice toast cloverleaf rolls coffee block colomba corn bread barmy cranberry bread crepes croissants croutons crumpets fare gelt doughnuts current of air breads a people muffins flatbreads flower pot bread focaccia nationalist Loaf (UK) pain de campagne pain in the neck de mie pancakes panettone panforte panko paratha parbaked bread saxist abode rolls geographical area cabbage flat-bread popovers potato lettuce pretzel bread pretzels Pullman loaves pumpernickel cucurbita pepo bread roti rye & amerindic bread rye cabbage devise bread comment Lunn common salt rising bread scones Ship's biscuit sourdough stuffing & sauce tea cakes thirded dough toast tortillas waffles unintegrated bread whole wheat gelt zucchini bread The record of gelt and bar starts with new stone age cooks and marche through time according to component availability, advances in technology, system conditions, socio-cultural influences, statutory rights (Medieval guilds), and evolving taste. Variations in grain, thickness, shape, and tactile property varied from discernment to culture. Archaelogical info confirms leavening (both as leaven agent and for brewing ale) was used in arab republic of egypt as archeozoic as 4000 B. Food historians generally mention this get together for the discovery of light loot and genesis of the brewing industry. There is an relief belief regarding the innovation of brewing.

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