The piece of art that I will be discussing about is how the Ancient Egyptians first discovered the art of making modern bread, over 4000 years ago during the Neolithic era? The Ancient Egyptian lives simply depended on agricultures; however, the majority of the people were involved in farming. Moreover, when the Ancient Egyptians discovered raised bread, the Egyptians understood the value of having leavened bread part of their lives. Bread was part of a daily diet in their lives, it was essential nourishment. Indeed, bread was simply, the staff of life for the Egyptians and for all of us around the world today. Finally, since the Ancient Egyptians discovered raised bread, perhaps they may led the first Civilization.
In 3000 B.C. was when the Egyptians began to use yeast to produce risen loves. On the other hands, an archaeologist found a loaf of bread in the tomb of King Nebhepetre Mentuhotep II (2055 -2004) B.C) it appeared to be about 4,500 years old. However, the loaf of bread is now being displayed in the Egyptians Royal Museum of Berlin. According to studies, the finding of the loaf of bread in King Nebhepetre Mentuhotep II was considered to be the most interesting discoveries of modern times. (Unknown, Pure Products. vols 9. New York: Scientific Station for Pure Products, 1913. 307.)
During the discovery of leavening, leavening is at term that it uses to describe when dough rises. However, before the Egyptians were making bread that certainly would not rise. According to a theory, the Egyptians perhaps may have discovered raised bread accidentally. The theory stated that a yeast spores drifted onto dough that was set aside for a while before baking, which somehow made it into raised bread. (Tannahill, Reay. Food i...
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Works Cited
(Unknown, Pure Products. vols 9. New York: Scientific Station for Pure Products, 1913. 307.)
Tannahill, Reay. Food in History. New York, New York: Three Rivers Press, 1988. 52. Print).
Unknown, . "History of Bread." Bread Info . W.J. Rayment, 2011. Web. 12 Apr 2011. http://www.breadinfo.com/history.shtml
(Tannahill, Reay. Food in History. New York, New York: Three Rivers Press, 1988.p. 53
(S. Quirke and A.J. Spencer, The British Museum book of anc London, The British Museum Press, 1992)
Delwen, Samuel. "Bread, the staff of life." N.p., 2007. Web. 7 Apr 2011
David, Rosalie. The Pyramid Builders of Ancient Egypt Modern Investigation of Pharaoh's Workforce. 1s ed. London, Boston: Routledge, 1996. 148.
(Howard, Jane. Bread in Ancient Egypt. Tour Egypt, 2010. Web. 7 Apr 2011. http://www.touregypt.net/featurestories/bread.htm).
"On Food and History." 'On Food and History' N.p., 13 May 2008. Web. 25 Oct. 2013.
Bruce, Edward C. The Century: Its Fruits and its Festival. Philadelphia: J. B. Lippincott & Co., 1877.
Olver, Lynne. "TheFood Timeline History Notes--state Foods." TheFood Timeline History Notes--state Foods. Ed. The FoodTimeline. N.p., 2000. Web. 24 Jan. 2014. .
Bread was one of the first foods that was made instead of grown or hunted. Bread dates all the way back to the Neolithic era. By the twentieth century, Americans consumed bread in greater quantities than any other food. Bread has constantly evolved since the Neolithic age, but the manner in which it was served did not change drastically until 1928. Even before the bread-slicing machine, sliced bread was controversial. The act of slicing bread before it was necessary was banned during World War One (Bobrow-Strain). Thus, housewives were forced to cut bread at the table as needed so it would not go stale and be wasted. This prevented the bread from having to be thrown out unnecessarily and new bread, which could have gone to the soldiers, to be bought for the family (“Fascinating Facts”).
Stoffman, Daniel, From the Ground Up: The first fifty years of McCain Foods, McCain Foods Limited, Toronto, 2007. Print.
Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. 2nd ed. New York: Thames and Hudson, 2007. Print.
Barbier, E. J. F.. Chronique de la regence et du regne de Louis XV ou journal de Barbie (1724-1725), vol. 1. “A Bread Riot”. Paris: G. Charpentier et Cie., 1857.
"Food: The History of Chocolate." Birmingham Post 11 Dec. 2004, First ed., Features sec.: 46. Print
Mintz, Sidney W. Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston: Beacon Press, 1996. [secondary source]
Before the land of what we no class Turkey, Iraq, Jordan, and other countries in the middle east grains, such as wheat and wild barley, could be seen growing in the wild without human hand to cultivate and nurture it (Authors 2007). Over time, humans began to recognize the benefit of the plants and began the first signs of human agriculture. The skill of farming took time and trial and error, but along the way, humans began to settle down to tend to their crops. Though the first crops were nothing more than seed s thrown about without rhyme or reason to the process we know today such as fields having, rows and sorting out the seeds to create a higher yield each harvest (Authors 2007). Because of the trial and error process, agriculture of plants did not take place of a short period but took many, many years to evolve to what we know today as agriculture; the new fa...
Iversen, Erik. The Myth of Egypt and Its Hierolyphs In European Tradition. Princeton, New Jersey: Princeton Univeristy Press, 1993.
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
Scott, N. The Daily Life of the Ancient Egyptians. The Metropolitan Museum of Art Bulletin, New Series, Vol. 31, No. 3, The Daily Life of the Ancient Egyptians (Spring, 1973), pp. 123-170
... Chapter 25: Origins of Food Production. Oxford University Press. University of California Davis. Pg 476, 482, 478, 479-480
Steendahl, C. “The History Of Italian Food.” Ezinearticles. Ezinearticles.com, August 27, 2007. Web. Feburary 19, 2012. < http://ezinearticles.com/?The-History-Of-Italian-Food&id=701161>