One Common Thread : Bread
More than sustenance!
One Common Thread : Bread
More than sustenance!
Time-line of Bread
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73000 BC Asia– Crushed grain mush
8000 BC Asia- Heated over fire
3000 BC Mesopotamia– First baking vessels
2000 BC Switzerland- First bread in Europe
1500 BC Egypt- First leavened bread (40 types)
1400 BC Egypt- Jews left; Matzo; Passover
800 BC Greece- Refined art of bread making
300 BC Rome- Baker’s guilds
Mud ovens
Water/wind mills for grinding
• 70 AD Rome- First published cookbook
• 100 AD Rome- First baking school
• 1000 AD England- Trenchers (first bread bowls)
Time-line of Bread
• 1202 AD England- First laws regulating bread
• 1307 AD England- Rift between bakers of white
bread and brown bread
• 1620 AD Atlantic ocean- Ships biscuits
• 1700 AD America- Batter breads
• 1760 AD England- Earl of Sandwich
• 1793 AD France- “Let them eat cake”
• 1800’s
England- Refined bread for aristocracy
• 1860’s
America- Quick breads
• 1928 AD America- Sliced bread
• 1930 AD America- First fortifying w/ nutrients
• 1940’s
Russia- Bread of immeasurable value
• 1996 AD Jordan- Riots over price of bread
Bread Ingredients
• In it’s purest form
• Ground grain
• Water
• Salt
• Unleavened or leavened with yeast
• Wide array of grain flours
• Wheat for gluten
• Herbs, fruits, onions, olives, seeds, etc.
Why is bread the “staff of life”?
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Inexpensive source of calories
Excellent source of carbohydrates
High in fiber (if whole grain)
Protein
• Gluten in wheat is a partially complete protein
• Excellent source of most B vitamins
• plus some vitamin E and K
• Wide array of minerals
• Fe, Ca, Mg, P, Cu, Mn, Se, Zn, Cr
• Low in fat
Current Dietary Guidelines
• Make half of your grain intake whole grains
• 3 whole grains per day for a 2000 kcal diet
• Whole grains, as part of a healthy diet, may
protect again chronic disease
• FDA has approved 3 whole grain health
claims statements for use on labels
What kind of bread should I choose?
• Look for a WHOLE GRAIN BREAD
• “Whole grain” or “Whole wheat” as first
ingredient
• Label that says 100% Whole Grain
• Don’t be fooled by “Wheat Bread”, “Stone
Ground” or brown colored breads
• Enriched flours or breads have some
nutrients replaced, but they do not contain
everything that a whole grain bread does
Our Project:
Most cultures view bread as an critical part of life
Actually synonymous with the word ‘life’
or a similar derivative in many languages
An integral part of life in most cultures deserves
further study . . .
We are currently collecting recipes & information
in 2 categories:
1) Everyday breads
2) Celebratory breads
Traditional & Celebratory Breads
What about rituals?
Consider based on the form of ritual:
Family Celebrations--holidays
Family Traditions--vacations, birthdays
Patterned interactions--dinner, bedtime, etc
Consider based on the purpose of ritual:
Connection rituals--outings, vacations, etc
Love rituals--birthday’s, Mother’s Day, etc
Community rituals--weddings, religious activities
All are common in most cultures!
Wolin & Bennett-- Doherty
Traditional & Celebratory Breads
Value of Rituals & Traditional Celebrations
1) Stability
(predictable, links past & future)
2) Continuity & Security
(life goes on)
3) Protective positive forces during trauma
(I’ll be OK)
***something as common as bread can be an
important part of traditions, rituals and
celebrations
Results. . .
Responses vary greatly
Common threadThose who respond have positive
memories
Let’s let some of them tell you!
Sample cultures:
Culture
Daily
Holiday
Egypt/Jewish Exodus
Matzo
Challah
Greece
Pita Bread
Tsoureki (easter egg bread)
France
Baguette
Pastries
Italy
Peasant Bread
Foccacia
Holland
Oliebollen
Pofferffes
England
Malt Loaf
Crumpets
America
Corn Bread
Anadama
Russia
Black Rye
Kulich (Russian Easter Bread)
Hawaii
Hawaiian Sweet Bread
Aloha Bread
Finland
Rye Bread
Finnish Easter Bread
Middle East
Pita Bread
Yemen Sponge Bread
New Zealand
Pakipaki
Foccacia
Germany
Gingerbread Loaf (early monks)
Stollen
Classroom Applications
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Foods—this is a given and we’ll move on!
TLC
Adult Roles and Financial Literacy
Clothing/Fashion Strategies
Entrepreneurship
Teen Living
Interior design
Child development
Hospitality
Life management
Consumer economics
Child care
Handout contents:
Project letter & forms
Recipes (thus far)
Breadmaker adaptation when available
Book list
Web links