MUSINGS
FROM THE HEARTH
John Downes muses
on bread and culture
Except for the arctic, all traditional cultures ate mainly whole grains as the basic food, with meat and or dairy and vegetables and pulses and fruit and nuts and seeds…the Med diet, but each nation had its climatic and cultural variants on the theme Some eat bread (real bread), others eat couscous or rice or corn or buckwheat etc
JACK SPRAT AND THE BIG FAT LIE.
In order to avoid the lists of modifying chemicals on bread labels, and to increase the shelf-life of bread, not to mention creating light high breads from various grains not usually used in bread making, the new technology is using enzymes instead of chemicals.
THE NEW ENZYME BREAD TECH
Who’s coming to dinner?
....The Vegans.
This piece is in no way intended to demean vegans or their ideals, as the cessation of suffering in all its forms would appear to be the highest of motives. This is an exploration of our other motives, about food.
the home-made loaf.
Perhaps it is no coincidence that heart and hearth are so close phonetically…the hearth being where all bread was once baked, and that hearth and home were once synonymous, that threshing of the grain was indeed done on the threshold.
The New Bread.
From the cultural upheaval which marked the 1960s and 70s emerged a new agenda with respect to food and eating revealing deep flaws particularly with regard to nutrition
THE NEW ENZYME BREAD TECH
original bread
The bread of indigenous Australia was unsurprisingly cooked in the ashes of a campfire. Even in classical times, the original Roman focaccia is documented as being cooked in the ashes, and the classical Greek loaf was similarly baked