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Bibliographic Data
| ID | 3606049 |
|---|---|
| Authors | Tamás Hoffmann (0000-0001-5392-3165, corresponding author) |
| Year | 2004 |
| Volume | 49 |
| Issue | 1-2 |
| Pages | 39-58 |
| Publication date | 2004-05-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Acta Ethnographica Hungarica (JOURNAL) |
| Journal identifiers | ISSN: 1216-9803 • E-ISSN: 1588-2586 |
| Publisher | Akademiai Kiado Zrt (PUBLISHER) |
| DOI | 10.1556/aethn.49.2004.1-2.2 |
| OpenAlex | W2078626323 |
| Language | EN |
| References cited | 5 |
Bread is baked from the crushed (or ground) seeds of grain. Around 10,000 years ago people cooked porridge or gruel and at least 3000 years ago leavened the dough of bread. In Europe, north of the Alps, it was only from the 16th century that the consumption of bread (and porridge) spread widely. Urban population concentrations grew, while yields fell due to the climatic deterioration. Greater areas of land were ploughed for grain cultivation and, independently of the quality of flour improved as a result of technical innovations in milling. The main factors for the dominance of grain were given. In regions where little was produced due to the natural endowments, such as the Mediterranean, bread grain was imported from Antiquity (Panem et circenses!). In mediaeval Europe nutrition was still characterised by the consumption of meat and vegetables (mainly cabbage). The balance tilted in the towns where the predominance of cereals can be observed. North-western Europe imported grain from the Baltic region. Up
Cross-Cultural and Social Analysis · Culinary Culture and Tourism · History
| Citation velocity | historical |
|---|---|
| Highly cited | No |