Baking as Cultural Heritage: Regional Variation in the Roman Production of Bread

Benton, Jared T.

doi:10.1007/978-3-030-46604-6_2

Cited by 2 publications

(2 citation statements)

References 40 publications

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“…The diversity of global breads is vast. Bread is among the foods most representative of identity and traditions and often carries religious or other symbolic meaning [ 1 ]. Bread types may correspond to specific countries, to subregions or ethnic groups, or cross-boundaries and borders through affiliation with multi-national or diaspora cultures.…”

Section: Introductionmentioning

confidence: 99%

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Wolgamuth¹,

Yusuf²,

Hussein

et al. 2022

J. Ethn. Food

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Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox in northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia’s Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread. Laxoox/canjeero production was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles (“heritage,” “new heritage,” “innovative,” and “global”) illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today. Graphical abstract

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Section: Introductionmentioning

confidence: 99%

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Wolgamuth¹,

Yusuf²,

Hussein

et al. 2022

J. Ethn. Food

View full text Add to dashboard Cite

show abstract

“…Early on in the Roman Empire, baking became an art. It was a very well-known craft because Romans adored baked goods and regularly requested them for special events like feasts and weddings (Benton, 2020). Because baking became so popular and in demand, baking was recognised as a legitimate occupation for Romans around 300 BC.…”

Section: History Prospects and Trends In Bakery Industrymentioning

confidence: 99%

Fundamentals of Food Science and Beyond

2023

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As we stand at the intersection of culinary artistry and scientific inquiry, this book seeks to unravel the mysteries that lie beneath the surface of the foods we consume daily. In the following pages, we embark on a journey through the fundamental principles that govern the creation, transformation, and enjoyment of food. The inspiration for this book stems from a profound fascination with the intricate dance of molecules, flavors, and textures that transpires within our kitchens. Food is more than mere sustenance; it is a mosaic of biochemical processes, sensory experiences, and cultural narratives. Through the lens of food science, we explore the alchemy behind the recipes, transforming the mundane into the extraordinary. In these chapters, we delve into the core concepts that define the field of food science, demystifying the complexities of ingredients, cooking techniques, and the physiological responses that make dining a multisensory delight. From the chemistry of caramelization to the physics of baking, every culinary phenomenon is dissected and explained with clarity and enthusiasm. This book is not just for the aspiring chef or the budding food scientist; it is for anyone who has ever marvelled at the wonders of a perfectly risen loaf of bread, a flawlessly emulsified sauce, or the symphony of flavors in a thoughtfully crafted dish. Whether you are a seasoned professional or a curious home cook, these pages are designed to deepen your appreciation for the science that underpins the culinary world. As we journey through the realms of taste, aroma, and nutrition, my hope is that this book serves as a bridge between the kitchen and the laboratory, fostering a greater understanding of the science behind the art of cooking. So, grab your apron and scientific curiosity, and let's explore the fundamental principles that make food not just a necessity but a celebration of life.

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Baking as Cultural Heritage: Regional Variation in the Roman Production of Bread

Cited by 2 publications

References 40 publications

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Fundamentals of Food Science and Beyond

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