They call bread the staff of life, using staff in the sense of “a long stick used as a support when walking or climbing or as a weapon”, which is to say, the first metaphorical meaning, since even the most warlike among us seldom take up baguettes and plunge into battle. What we mean when we talk about bread this way is that it supports us and keeps us alive.
This was true all through the historical period in which I interest myself – the seventeenth to nineteenth centuries. Bread provided most of the calories of the average person’s diet. Maybe 60%. (This was in the days when most folks were trying to scrape together enough calories to keep themselves alive, not trying to avoid them.) Beer – bread’s funtime cousin – contributed another 20% of calories. That’s 80 % of what folks lived on. Bread and beer were fueling the European working man.
They didn’t necessarily know they were getting their protein from bread, because getting protein in the diet does not seem to have been a high priority, as per this handy table above which may be taken as more or less representative.
From this you will see that your average bloke in 1750 Strasbourg (this was a table easy to find if not totally relevant to 1800 London, but I’m talking Big Picture here) was spending 20% of his income on beer and getting only a teensy bit of his yearly protein. Put another way, the fellow was spending as much on beer as on soap, linen, candles, lamp oil, and fuel combined. He doubtless found this worthwhile.
Bread was almost sacred. The custom I’ve seen of making a cross on a loaf of bread before slicing it would have been widespread a century or two back. In church, bread was the body of Christ and a sacrament. You didn’t mess around with bread.
Beer didn’t have quite that cachet, but it was still pretty cool.
Bread was cheap protein too. Lookit this nifty comparison of the cost of protein in silver value. Bread and beans were king. Half the price of meat when it came to providing protein.
Cheese and eggs, on the other hand, were expense, their protein roughly twice the price of bread protein. I admit I’m surprised to see the relative expense of egg. We think of eggs as cheap protein nowadays. When a farm wife is in charge of eggs and cheese for market, she was running a profitable little business of her own.
But there it is, laid out in very general terms. Up to modern times European folks were bread and bean eaters. Now the choice of grains had widened and most people eat more of what used to luxuries. Bread is no longer the center of people’s diets. (Though I remember my father always wanted to have bread on the table, even if it was cornbread, often as not.)
What about your household? Bread on the table? Bread central to the diet, or a mere decorative edge?
The staff of life indeed! My chomp of choice is an artisan whole grain that a local grocery store carries. Delicious, toasts well, and has a nice chew to it. Very good as part of a BLT, the B adding to the protein content. *G* Beer I don’t bother with!
The staff of life indeed! My chomp of choice is an artisan whole grain that a local grocery store carries. Delicious, toasts well, and has a nice chew to it. Very good as part of a BLT, the B adding to the protein content. *G* Beer I don’t bother with!
The staff of life indeed! My chomp of choice is an artisan whole grain that a local grocery store carries. Delicious, toasts well, and has a nice chew to it. Very good as part of a BLT, the B adding to the protein content. *G* Beer I don’t bother with!
The staff of life indeed! My chomp of choice is an artisan whole grain that a local grocery store carries. Delicious, toasts well, and has a nice chew to it. Very good as part of a BLT, the B adding to the protein content. *G* Beer I don’t bother with!
The staff of life indeed! My chomp of choice is an artisan whole grain that a local grocery store carries. Delicious, toasts well, and has a nice chew to it. Very good as part of a BLT, the B adding to the protein content. *G* Beer I don’t bother with!
Fascinating post! I try to stay low-carb, so bread is an occasional treat. I rarely visit my favorite Italian restaurant these days because I can’t resist the bread and olive oil, and I eat lettuce wraps instead of thick sandwiches on artisan bread. But I’m Southern to the core, and summer’s bounty of vegetables looks–and tastes–incomplete without cornbread on the table, even if I allow myself only a tiny wedge.
Fascinating post! I try to stay low-carb, so bread is an occasional treat. I rarely visit my favorite Italian restaurant these days because I can’t resist the bread and olive oil, and I eat lettuce wraps instead of thick sandwiches on artisan bread. But I’m Southern to the core, and summer’s bounty of vegetables looks–and tastes–incomplete without cornbread on the table, even if I allow myself only a tiny wedge.
Fascinating post! I try to stay low-carb, so bread is an occasional treat. I rarely visit my favorite Italian restaurant these days because I can’t resist the bread and olive oil, and I eat lettuce wraps instead of thick sandwiches on artisan bread. But I’m Southern to the core, and summer’s bounty of vegetables looks–and tastes–incomplete without cornbread on the table, even if I allow myself only a tiny wedge.
Fascinating post! I try to stay low-carb, so bread is an occasional treat. I rarely visit my favorite Italian restaurant these days because I can’t resist the bread and olive oil, and I eat lettuce wraps instead of thick sandwiches on artisan bread. But I’m Southern to the core, and summer’s bounty of vegetables looks–and tastes–incomplete without cornbread on the table, even if I allow myself only a tiny wedge.
Fascinating post! I try to stay low-carb, so bread is an occasional treat. I rarely visit my favorite Italian restaurant these days because I can’t resist the bread and olive oil, and I eat lettuce wraps instead of thick sandwiches on artisan bread. But I’m Southern to the core, and summer’s bounty of vegetables looks–and tastes–incomplete without cornbread on the table, even if I allow myself only a tiny wedge.
I never have been able to acquire a taste for beer. I just don’t care for the stuff. Back in the day, it might have been safer to drink the beer than water, especially in metropolitan areas, but that is not the case today.
Now bread is another matter. I LOVE BREAD in all its forms. Because of dietary restrictions I try to limit myself to high fiber whole wheat bread now. But one of my fondest childhood memories was coming home from school to a snack of fresh baked bread (still hot) with melted butter. Yum!
I never have been able to acquire a taste for beer. I just don’t care for the stuff. Back in the day, it might have been safer to drink the beer than water, especially in metropolitan areas, but that is not the case today.
Now bread is another matter. I LOVE BREAD in all its forms. Because of dietary restrictions I try to limit myself to high fiber whole wheat bread now. But one of my fondest childhood memories was coming home from school to a snack of fresh baked bread (still hot) with melted butter. Yum!
I never have been able to acquire a taste for beer. I just don’t care for the stuff. Back in the day, it might have been safer to drink the beer than water, especially in metropolitan areas, but that is not the case today.
Now bread is another matter. I LOVE BREAD in all its forms. Because of dietary restrictions I try to limit myself to high fiber whole wheat bread now. But one of my fondest childhood memories was coming home from school to a snack of fresh baked bread (still hot) with melted butter. Yum!
I never have been able to acquire a taste for beer. I just don’t care for the stuff. Back in the day, it might have been safer to drink the beer than water, especially in metropolitan areas, but that is not the case today.
Now bread is another matter. I LOVE BREAD in all its forms. Because of dietary restrictions I try to limit myself to high fiber whole wheat bread now. But one of my fondest childhood memories was coming home from school to a snack of fresh baked bread (still hot) with melted butter. Yum!
I never have been able to acquire a taste for beer. I just don’t care for the stuff. Back in the day, it might have been safer to drink the beer than water, especially in metropolitan areas, but that is not the case today.
Now bread is another matter. I LOVE BREAD in all its forms. Because of dietary restrictions I try to limit myself to high fiber whole wheat bread now. But one of my fondest childhood memories was coming home from school to a snack of fresh baked bread (still hot) with melted butter. Yum!
Beer —No, nor any other fermented or distilled beverage. This is a matter of food sensitivities, not some moral position. One doesn’t learn to like what makes you sick. (In earlier times, when beer was safer than water, I probably wouldn’t have lived to care; and I base this on the fact that I nearly starved to death in the 1930s because my body wasn’t processing food — until Dr. Goldstein of Central Institute of the Deaf, conquered some of the problem — at least 5 years before medicine had much information about hard allergies [if any].)
Bread: I never loved it, but I liked it well enough. Except for hot bread fresh from the oven — which meant rolls at our house, rather than loaves of bread.
Again, health has muddied the waters. I am sensitive to grains (particularly corn), and cope with diabetes, so bread yields to other sources of carbohydrates which are usually higher in fiber.
But I still do lots of cooking with beans and other legumes.
Beer —No, nor any other fermented or distilled beverage. This is a matter of food sensitivities, not some moral position. One doesn’t learn to like what makes you sick. (In earlier times, when beer was safer than water, I probably wouldn’t have lived to care; and I base this on the fact that I nearly starved to death in the 1930s because my body wasn’t processing food — until Dr. Goldstein of Central Institute of the Deaf, conquered some of the problem — at least 5 years before medicine had much information about hard allergies [if any].)
Bread: I never loved it, but I liked it well enough. Except for hot bread fresh from the oven — which meant rolls at our house, rather than loaves of bread.
Again, health has muddied the waters. I am sensitive to grains (particularly corn), and cope with diabetes, so bread yields to other sources of carbohydrates which are usually higher in fiber.
But I still do lots of cooking with beans and other legumes.
Beer —No, nor any other fermented or distilled beverage. This is a matter of food sensitivities, not some moral position. One doesn’t learn to like what makes you sick. (In earlier times, when beer was safer than water, I probably wouldn’t have lived to care; and I base this on the fact that I nearly starved to death in the 1930s because my body wasn’t processing food — until Dr. Goldstein of Central Institute of the Deaf, conquered some of the problem — at least 5 years before medicine had much information about hard allergies [if any].)
Bread: I never loved it, but I liked it well enough. Except for hot bread fresh from the oven — which meant rolls at our house, rather than loaves of bread.
Again, health has muddied the waters. I am sensitive to grains (particularly corn), and cope with diabetes, so bread yields to other sources of carbohydrates which are usually higher in fiber.
But I still do lots of cooking with beans and other legumes.
Beer —No, nor any other fermented or distilled beverage. This is a matter of food sensitivities, not some moral position. One doesn’t learn to like what makes you sick. (In earlier times, when beer was safer than water, I probably wouldn’t have lived to care; and I base this on the fact that I nearly starved to death in the 1930s because my body wasn’t processing food — until Dr. Goldstein of Central Institute of the Deaf, conquered some of the problem — at least 5 years before medicine had much information about hard allergies [if any].)
Bread: I never loved it, but I liked it well enough. Except for hot bread fresh from the oven — which meant rolls at our house, rather than loaves of bread.
Again, health has muddied the waters. I am sensitive to grains (particularly corn), and cope with diabetes, so bread yields to other sources of carbohydrates which are usually higher in fiber.
But I still do lots of cooking with beans and other legumes.
Beer —No, nor any other fermented or distilled beverage. This is a matter of food sensitivities, not some moral position. One doesn’t learn to like what makes you sick. (In earlier times, when beer was safer than water, I probably wouldn’t have lived to care; and I base this on the fact that I nearly starved to death in the 1930s because my body wasn’t processing food — until Dr. Goldstein of Central Institute of the Deaf, conquered some of the problem — at least 5 years before medicine had much information about hard allergies [if any].)
Bread: I never loved it, but I liked it well enough. Except for hot bread fresh from the oven — which meant rolls at our house, rather than loaves of bread.
Again, health has muddied the waters. I am sensitive to grains (particularly corn), and cope with diabetes, so bread yields to other sources of carbohydrates which are usually higher in fiber.
But I still do lots of cooking with beans and other legumes.
I keep my consumption of starch carbohydrates to a minimum. They are high in calories, but I do eat Dave’s Killer Bread because one slice is 5g of protein.
I sometimes have a sandwich from a French bakery on a baguette with French ham and cheese.
I don’t leave bread on the table during dinner, or I would fill up on that and have no room for anything else. There’s no butter in my refrigerator, which would cause me to buy a loaf of sesame bread.
My taste buds would love it too much, but I wouldn’t like the number on the scale in the morning.
I keep my consumption of starch carbohydrates to a minimum. They are high in calories, but I do eat Dave’s Killer Bread because one slice is 5g of protein.
I sometimes have a sandwich from a French bakery on a baguette with French ham and cheese.
I don’t leave bread on the table during dinner, or I would fill up on that and have no room for anything else. There’s no butter in my refrigerator, which would cause me to buy a loaf of sesame bread.
My taste buds would love it too much, but I wouldn’t like the number on the scale in the morning.
I keep my consumption of starch carbohydrates to a minimum. They are high in calories, but I do eat Dave’s Killer Bread because one slice is 5g of protein.
I sometimes have a sandwich from a French bakery on a baguette with French ham and cheese.
I don’t leave bread on the table during dinner, or I would fill up on that and have no room for anything else. There’s no butter in my refrigerator, which would cause me to buy a loaf of sesame bread.
My taste buds would love it too much, but I wouldn’t like the number on the scale in the morning.
I keep my consumption of starch carbohydrates to a minimum. They are high in calories, but I do eat Dave’s Killer Bread because one slice is 5g of protein.
I sometimes have a sandwich from a French bakery on a baguette with French ham and cheese.
I don’t leave bread on the table during dinner, or I would fill up on that and have no room for anything else. There’s no butter in my refrigerator, which would cause me to buy a loaf of sesame bread.
My taste buds would love it too much, but I wouldn’t like the number on the scale in the morning.
I keep my consumption of starch carbohydrates to a minimum. They are high in calories, but I do eat Dave’s Killer Bread because one slice is 5g of protein.
I sometimes have a sandwich from a French bakery on a baguette with French ham and cheese.
I don’t leave bread on the table during dinner, or I would fill up on that and have no room for anything else. There’s no butter in my refrigerator, which would cause me to buy a loaf of sesame bread.
My taste buds would love it too much, but I wouldn’t like the number on the scale in the morning.
I get something called … Let me think if I can remember it. I mostly go by where it is in the shelf — artisan herb bread. Which makes me think of wells.
I get something called … Let me think if I can remember it. I mostly go by where it is in the shelf — artisan herb bread. Which makes me think of wells.
I get something called … Let me think if I can remember it. I mostly go by where it is in the shelf — artisan herb bread. Which makes me think of wells.
I get something called … Let me think if I can remember it. I mostly go by where it is in the shelf — artisan herb bread. Which makes me think of wells.
I get something called … Let me think if I can remember it. I mostly go by where it is in the shelf — artisan herb bread. Which makes me think of wells.
I make what seems to me to be an old-fashioned cornbread. It has pepper in it as well as salt. And it’s not sweet, which store-bought cornbread seems to be.
It’s supposed to be made with bacon drippings, but I don’t go that far. Also, I don’t keep those around.
I make what seems to me to be an old-fashioned cornbread. It has pepper in it as well as salt. And it’s not sweet, which store-bought cornbread seems to be.
It’s supposed to be made with bacon drippings, but I don’t go that far. Also, I don’t keep those around.
I make what seems to me to be an old-fashioned cornbread. It has pepper in it as well as salt. And it’s not sweet, which store-bought cornbread seems to be.
It’s supposed to be made with bacon drippings, but I don’t go that far. Also, I don’t keep those around.
I make what seems to me to be an old-fashioned cornbread. It has pepper in it as well as salt. And it’s not sweet, which store-bought cornbread seems to be.
It’s supposed to be made with bacon drippings, but I don’t go that far. Also, I don’t keep those around.
I make what seems to me to be an old-fashioned cornbread. It has pepper in it as well as salt. And it’s not sweet, which store-bought cornbread seems to be.
It’s supposed to be made with bacon drippings, but I don’t go that far. Also, I don’t keep those around.
That is a wonderful memory, coming home to newly braked bread.
I’m not a fan of beer. I’ve tried and tried different kinds and I just don’t connect.
The ancient Egyptians made beer out of bread apparently, rather than from grains the way we do in modern times.
http://www.ancientegyptonline.co.uk/beer.html
There is a certain wholeness in all this somehow.
That is a wonderful memory, coming home to newly braked bread.
I’m not a fan of beer. I’ve tried and tried different kinds and I just don’t connect.
The ancient Egyptians made beer out of bread apparently, rather than from grains the way we do in modern times.
http://www.ancientegyptonline.co.uk/beer.html
There is a certain wholeness in all this somehow.
That is a wonderful memory, coming home to newly braked bread.
I’m not a fan of beer. I’ve tried and tried different kinds and I just don’t connect.
The ancient Egyptians made beer out of bread apparently, rather than from grains the way we do in modern times.
http://www.ancientegyptonline.co.uk/beer.html
There is a certain wholeness in all this somehow.
That is a wonderful memory, coming home to newly braked bread.
I’m not a fan of beer. I’ve tried and tried different kinds and I just don’t connect.
The ancient Egyptians made beer out of bread apparently, rather than from grains the way we do in modern times.
http://www.ancientegyptonline.co.uk/beer.html
There is a certain wholeness in all this somehow.
That is a wonderful memory, coming home to newly braked bread.
I’m not a fan of beer. I’ve tried and tried different kinds and I just don’t connect.
The ancient Egyptians made beer out of bread apparently, rather than from grains the way we do in modern times.
http://www.ancientegyptonline.co.uk/beer.html
There is a certain wholeness in all this somehow.
I wonder what happened to historical folks who couldn’t tolerate wheat or other grains.
Maybe, like you, they’d figure out what was making them feel bad and learn to avoid it. “Oh, no,” they’d say. “I undertake a special penance and drink only mint tea and water.”
I wonder what happened to historical folks who couldn’t tolerate wheat or other grains.
Maybe, like you, they’d figure out what was making them feel bad and learn to avoid it. “Oh, no,” they’d say. “I undertake a special penance and drink only mint tea and water.”
I wonder what happened to historical folks who couldn’t tolerate wheat or other grains.
Maybe, like you, they’d figure out what was making them feel bad and learn to avoid it. “Oh, no,” they’d say. “I undertake a special penance and drink only mint tea and water.”
I wonder what happened to historical folks who couldn’t tolerate wheat or other grains.
Maybe, like you, they’d figure out what was making them feel bad and learn to avoid it. “Oh, no,” they’d say. “I undertake a special penance and drink only mint tea and water.”
I wonder what happened to historical folks who couldn’t tolerate wheat or other grains.
Maybe, like you, they’d figure out what was making them feel bad and learn to avoid it. “Oh, no,” they’d say. “I undertake a special penance and drink only mint tea and water.”
We’re all still trying to live as our ancestors did, grabbing all the calories we can against the famine that’s coming.
Not very wise of our bodies these days.
We’re all still trying to live as our ancestors did, grabbing all the calories we can against the famine that’s coming.
Not very wise of our bodies these days.
We’re all still trying to live as our ancestors did, grabbing all the calories we can against the famine that’s coming.
Not very wise of our bodies these days.
We’re all still trying to live as our ancestors did, grabbing all the calories we can against the famine that’s coming.
Not very wise of our bodies these days.
We’re all still trying to live as our ancestors did, grabbing all the calories we can against the famine that’s coming.
Not very wise of our bodies these days.
I like bread, but other having it for a sandwich or with peanut butter in the morning for breakfast (protein!), I don’t typically eat it otherwise. Unless the bread has chocolate in the middle, as some Japanese types of pastry do. Yum. There’s a lot of white rice in my diet, though (being half Asian. It *is* the center of an Asian diet, after all).
Beer–Don’t like it, except for Guinness. Otherwise, I don’t like the taste.
Slight derail, but about still eating like our ancestors–there’s an iron disorder that runs on my dad’s side of the family and it traces back to a single family group in Ireland some thousands of years ago, because scientists think that family’s iron absorption genes mutated so they kept more iron in their bodies because of their iron-poor diet. Now, of course, all that excess iron is a health issue.
I like bread, but other having it for a sandwich or with peanut butter in the morning for breakfast (protein!), I don’t typically eat it otherwise. Unless the bread has chocolate in the middle, as some Japanese types of pastry do. Yum. There’s a lot of white rice in my diet, though (being half Asian. It *is* the center of an Asian diet, after all).
Beer–Don’t like it, except for Guinness. Otherwise, I don’t like the taste.
Slight derail, but about still eating like our ancestors–there’s an iron disorder that runs on my dad’s side of the family and it traces back to a single family group in Ireland some thousands of years ago, because scientists think that family’s iron absorption genes mutated so they kept more iron in their bodies because of their iron-poor diet. Now, of course, all that excess iron is a health issue.
I like bread, but other having it for a sandwich or with peanut butter in the morning for breakfast (protein!), I don’t typically eat it otherwise. Unless the bread has chocolate in the middle, as some Japanese types of pastry do. Yum. There’s a lot of white rice in my diet, though (being half Asian. It *is* the center of an Asian diet, after all).
Beer–Don’t like it, except for Guinness. Otherwise, I don’t like the taste.
Slight derail, but about still eating like our ancestors–there’s an iron disorder that runs on my dad’s side of the family and it traces back to a single family group in Ireland some thousands of years ago, because scientists think that family’s iron absorption genes mutated so they kept more iron in their bodies because of their iron-poor diet. Now, of course, all that excess iron is a health issue.
I like bread, but other having it for a sandwich or with peanut butter in the morning for breakfast (protein!), I don’t typically eat it otherwise. Unless the bread has chocolate in the middle, as some Japanese types of pastry do. Yum. There’s a lot of white rice in my diet, though (being half Asian. It *is* the center of an Asian diet, after all).
Beer–Don’t like it, except for Guinness. Otherwise, I don’t like the taste.
Slight derail, but about still eating like our ancestors–there’s an iron disorder that runs on my dad’s side of the family and it traces back to a single family group in Ireland some thousands of years ago, because scientists think that family’s iron absorption genes mutated so they kept more iron in their bodies because of their iron-poor diet. Now, of course, all that excess iron is a health issue.
I like bread, but other having it for a sandwich or with peanut butter in the morning for breakfast (protein!), I don’t typically eat it otherwise. Unless the bread has chocolate in the middle, as some Japanese types of pastry do. Yum. There’s a lot of white rice in my diet, though (being half Asian. It *is* the center of an Asian diet, after all).
Beer–Don’t like it, except for Guinness. Otherwise, I don’t like the taste.
Slight derail, but about still eating like our ancestors–there’s an iron disorder that runs on my dad’s side of the family and it traces back to a single family group in Ireland some thousands of years ago, because scientists think that family’s iron absorption genes mutated so they kept more iron in their bodies because of their iron-poor diet. Now, of course, all that excess iron is a health issue.
Goodness, they ate bread for the protein, now we avoid it for the carbs. Was their wheat different? I’m not bread-addictive, but I love me some yeasty baked stuff, yes, doubly if it’s chocolate-filled (Starbucks chocolate croissant, I’m sniffing you out).
I do like the occasional good beer, the heartier the better, but not wine, thankyouverymuch, and water’s usually fine for me. You non-beer drinkers better not go to China, at least as a tourist. Beer comes with every lunch and dinner there!
Goodness, they ate bread for the protein, now we avoid it for the carbs. Was their wheat different? I’m not bread-addictive, but I love me some yeasty baked stuff, yes, doubly if it’s chocolate-filled (Starbucks chocolate croissant, I’m sniffing you out).
I do like the occasional good beer, the heartier the better, but not wine, thankyouverymuch, and water’s usually fine for me. You non-beer drinkers better not go to China, at least as a tourist. Beer comes with every lunch and dinner there!
Goodness, they ate bread for the protein, now we avoid it for the carbs. Was their wheat different? I’m not bread-addictive, but I love me some yeasty baked stuff, yes, doubly if it’s chocolate-filled (Starbucks chocolate croissant, I’m sniffing you out).
I do like the occasional good beer, the heartier the better, but not wine, thankyouverymuch, and water’s usually fine for me. You non-beer drinkers better not go to China, at least as a tourist. Beer comes with every lunch and dinner there!
Goodness, they ate bread for the protein, now we avoid it for the carbs. Was their wheat different? I’m not bread-addictive, but I love me some yeasty baked stuff, yes, doubly if it’s chocolate-filled (Starbucks chocolate croissant, I’m sniffing you out).
I do like the occasional good beer, the heartier the better, but not wine, thankyouverymuch, and water’s usually fine for me. You non-beer drinkers better not go to China, at least as a tourist. Beer comes with every lunch and dinner there!
Goodness, they ate bread for the protein, now we avoid it for the carbs. Was their wheat different? I’m not bread-addictive, but I love me some yeasty baked stuff, yes, doubly if it’s chocolate-filled (Starbucks chocolate croissant, I’m sniffing you out).
I do like the occasional good beer, the heartier the better, but not wine, thankyouverymuch, and water’s usually fine for me. You non-beer drinkers better not go to China, at least as a tourist. Beer comes with every lunch and dinner there!
I love beer. I only drink non-alcoholic now. If I didn’t already have too much food to eat, beer would be a staple in my diet. Lately I’ve been trying the new fizzy kombucha drinks, which are very low in sugar. They’re not exactly a replacement for beer, but…
I can do without bread most of the time. It’s mostly a vehicle for jam, which I try to avoid.
My favorite bread is oatcakes. I once used bacon fat to make them (rather than butter). Not as good to a modern-day palate, but I’m sure to the olden days working folk, the bacon flavor was delish.
Cheese, though — sigh. I adore cheese.
I love beer. I only drink non-alcoholic now. If I didn’t already have too much food to eat, beer would be a staple in my diet. Lately I’ve been trying the new fizzy kombucha drinks, which are very low in sugar. They’re not exactly a replacement for beer, but…
I can do without bread most of the time. It’s mostly a vehicle for jam, which I try to avoid.
My favorite bread is oatcakes. I once used bacon fat to make them (rather than butter). Not as good to a modern-day palate, but I’m sure to the olden days working folk, the bacon flavor was delish.
Cheese, though — sigh. I adore cheese.
I love beer. I only drink non-alcoholic now. If I didn’t already have too much food to eat, beer would be a staple in my diet. Lately I’ve been trying the new fizzy kombucha drinks, which are very low in sugar. They’re not exactly a replacement for beer, but…
I can do without bread most of the time. It’s mostly a vehicle for jam, which I try to avoid.
My favorite bread is oatcakes. I once used bacon fat to make them (rather than butter). Not as good to a modern-day palate, but I’m sure to the olden days working folk, the bacon flavor was delish.
Cheese, though — sigh. I adore cheese.
I love beer. I only drink non-alcoholic now. If I didn’t already have too much food to eat, beer would be a staple in my diet. Lately I’ve been trying the new fizzy kombucha drinks, which are very low in sugar. They’re not exactly a replacement for beer, but…
I can do without bread most of the time. It’s mostly a vehicle for jam, which I try to avoid.
My favorite bread is oatcakes. I once used bacon fat to make them (rather than butter). Not as good to a modern-day palate, but I’m sure to the olden days working folk, the bacon flavor was delish.
Cheese, though — sigh. I adore cheese.
I love beer. I only drink non-alcoholic now. If I didn’t already have too much food to eat, beer would be a staple in my diet. Lately I’ve been trying the new fizzy kombucha drinks, which are very low in sugar. They’re not exactly a replacement for beer, but…
I can do without bread most of the time. It’s mostly a vehicle for jam, which I try to avoid.
My favorite bread is oatcakes. I once used bacon fat to make them (rather than butter). Not as good to a modern-day palate, but I’m sure to the olden days working folk, the bacon flavor was delish.
Cheese, though — sigh. I adore cheese.
I cannot imagine doing without bread—toast for breakfast, sandwich for lunch, nice crusty bread to sop up the sauce at dinner. There are so many delicious varieties of bread out there that I refuse to deny myself the pleasure of indulging in them.
I cannot imagine doing without bread—toast for breakfast, sandwich for lunch, nice crusty bread to sop up the sauce at dinner. There are so many delicious varieties of bread out there that I refuse to deny myself the pleasure of indulging in them.
I cannot imagine doing without bread—toast for breakfast, sandwich for lunch, nice crusty bread to sop up the sauce at dinner. There are so many delicious varieties of bread out there that I refuse to deny myself the pleasure of indulging in them.
I cannot imagine doing without bread—toast for breakfast, sandwich for lunch, nice crusty bread to sop up the sauce at dinner. There are so many delicious varieties of bread out there that I refuse to deny myself the pleasure of indulging in them.
I cannot imagine doing without bread—toast for breakfast, sandwich for lunch, nice crusty bread to sop up the sauce at dinner. There are so many delicious varieties of bread out there that I refuse to deny myself the pleasure of indulging in them.
My late dad was first generation American, born of Eastern European parents. We NEVER tossed bread around at the table, it was always passed. That was because bread was sacred, the body of Christ. It’s a tradition my brother and I have passed down to our own children.
My late dad was first generation American, born of Eastern European parents. We NEVER tossed bread around at the table, it was always passed. That was because bread was sacred, the body of Christ. It’s a tradition my brother and I have passed down to our own children.
My late dad was first generation American, born of Eastern European parents. We NEVER tossed bread around at the table, it was always passed. That was because bread was sacred, the body of Christ. It’s a tradition my brother and I have passed down to our own children.
My late dad was first generation American, born of Eastern European parents. We NEVER tossed bread around at the table, it was always passed. That was because bread was sacred, the body of Christ. It’s a tradition my brother and I have passed down to our own children.
My late dad was first generation American, born of Eastern European parents. We NEVER tossed bread around at the table, it was always passed. That was because bread was sacred, the body of Christ. It’s a tradition my brother and I have passed down to our own children.
I am allergic to almost everything (which seems to be because of my father’s heavy exposure to Agent Orange in the Vietnam War). I LOVE bread, but only eat the gluten-free variety now. Some places make WONDERFUL gluten-free bread.
Coming from a European family: bread is on every table, all the time. Worrying about the calories in it just seems silly when it’s part of a healthy diet. Everyone needs carbohydrates to survive!
I worked in pubs in England for years, but I have never taken to beer. One September 11 I was in New York and accidentally was in the pub all the World Trade Center firefighters go to each year. There’s free beer all day, so I drank it with them. However, my stomach simply cannot cope with it. I was sick for a full day afterwards!
I am allergic to almost everything (which seems to be because of my father’s heavy exposure to Agent Orange in the Vietnam War). I LOVE bread, but only eat the gluten-free variety now. Some places make WONDERFUL gluten-free bread.
Coming from a European family: bread is on every table, all the time. Worrying about the calories in it just seems silly when it’s part of a healthy diet. Everyone needs carbohydrates to survive!
I worked in pubs in England for years, but I have never taken to beer. One September 11 I was in New York and accidentally was in the pub all the World Trade Center firefighters go to each year. There’s free beer all day, so I drank it with them. However, my stomach simply cannot cope with it. I was sick for a full day afterwards!
I am allergic to almost everything (which seems to be because of my father’s heavy exposure to Agent Orange in the Vietnam War). I LOVE bread, but only eat the gluten-free variety now. Some places make WONDERFUL gluten-free bread.
Coming from a European family: bread is on every table, all the time. Worrying about the calories in it just seems silly when it’s part of a healthy diet. Everyone needs carbohydrates to survive!
I worked in pubs in England for years, but I have never taken to beer. One September 11 I was in New York and accidentally was in the pub all the World Trade Center firefighters go to each year. There’s free beer all day, so I drank it with them. However, my stomach simply cannot cope with it. I was sick for a full day afterwards!
I am allergic to almost everything (which seems to be because of my father’s heavy exposure to Agent Orange in the Vietnam War). I LOVE bread, but only eat the gluten-free variety now. Some places make WONDERFUL gluten-free bread.
Coming from a European family: bread is on every table, all the time. Worrying about the calories in it just seems silly when it’s part of a healthy diet. Everyone needs carbohydrates to survive!
I worked in pubs in England for years, but I have never taken to beer. One September 11 I was in New York and accidentally was in the pub all the World Trade Center firefighters go to each year. There’s free beer all day, so I drank it with them. However, my stomach simply cannot cope with it. I was sick for a full day afterwards!
I am allergic to almost everything (which seems to be because of my father’s heavy exposure to Agent Orange in the Vietnam War). I LOVE bread, but only eat the gluten-free variety now. Some places make WONDERFUL gluten-free bread.
Coming from a European family: bread is on every table, all the time. Worrying about the calories in it just seems silly when it’s part of a healthy diet. Everyone needs carbohydrates to survive!
I worked in pubs in England for years, but I have never taken to beer. One September 11 I was in New York and accidentally was in the pub all the World Trade Center firefighters go to each year. There’s free beer all day, so I drank it with them. However, my stomach simply cannot cope with it. I was sick for a full day afterwards!
My family is straight out of Ukraine, but that isn’t something we do. It is interesting how there are so many different traditions in the same area!
My family is straight out of Ukraine, but that isn’t something we do. It is interesting how there are so many different traditions in the same area!
My family is straight out of Ukraine, but that isn’t something we do. It is interesting how there are so many different traditions in the same area!
My family is straight out of Ukraine, but that isn’t something we do. It is interesting how there are so many different traditions in the same area!
My family is straight out of Ukraine, but that isn’t something we do. It is interesting how there are so many different traditions in the same area!
I love all kinds and types of bread. I am not a person who avoids the carbs or calories in bread, but I am conscious of them now and do not eat as much bread as I once did. But, I truly do love any sort of bread.
I have allergies to mold and related critters. So, no beer or any fermented liquid for me.
As for the staff of life, yes, absolutely. I think when we look at nearly any early society, each of them had some form of bread which was a mainstay in their diet.
I love all kinds and types of bread. I am not a person who avoids the carbs or calories in bread, but I am conscious of them now and do not eat as much bread as I once did. But, I truly do love any sort of bread.
I have allergies to mold and related critters. So, no beer or any fermented liquid for me.
As for the staff of life, yes, absolutely. I think when we look at nearly any early society, each of them had some form of bread which was a mainstay in their diet.
I love all kinds and types of bread. I am not a person who avoids the carbs or calories in bread, but I am conscious of them now and do not eat as much bread as I once did. But, I truly do love any sort of bread.
I have allergies to mold and related critters. So, no beer or any fermented liquid for me.
As for the staff of life, yes, absolutely. I think when we look at nearly any early society, each of them had some form of bread which was a mainstay in their diet.
I love all kinds and types of bread. I am not a person who avoids the carbs or calories in bread, but I am conscious of them now and do not eat as much bread as I once did. But, I truly do love any sort of bread.
I have allergies to mold and related critters. So, no beer or any fermented liquid for me.
As for the staff of life, yes, absolutely. I think when we look at nearly any early society, each of them had some form of bread which was a mainstay in their diet.
I love all kinds and types of bread. I am not a person who avoids the carbs or calories in bread, but I am conscious of them now and do not eat as much bread as I once did. But, I truly do love any sort of bread.
I have allergies to mold and related critters. So, no beer or any fermented liquid for me.
As for the staff of life, yes, absolutely. I think when we look at nearly any early society, each of them had some form of bread which was a mainstay in their diet.
Unfortunate about the iron problem. What a thing to have in the family.
(Though, you know … those little tiny iron supplements they give some anemic people are one of the more dangerous things to kids. They look just like candy and have a sweet coating. So I knew too much iron could be dangerous.(
I wish I could like Guinness because it would be so nifty to go into a pub and order a pint.
I think Guinness is sort of Ur-beer. The real stuff. Just chock full of B vitamins.
Unfortunate about the iron problem. What a thing to have in the family.
(Though, you know … those little tiny iron supplements they give some anemic people are one of the more dangerous things to kids. They look just like candy and have a sweet coating. So I knew too much iron could be dangerous.(
I wish I could like Guinness because it would be so nifty to go into a pub and order a pint.
I think Guinness is sort of Ur-beer. The real stuff. Just chock full of B vitamins.
Unfortunate about the iron problem. What a thing to have in the family.
(Though, you know … those little tiny iron supplements they give some anemic people are one of the more dangerous things to kids. They look just like candy and have a sweet coating. So I knew too much iron could be dangerous.(
I wish I could like Guinness because it would be so nifty to go into a pub and order a pint.
I think Guinness is sort of Ur-beer. The real stuff. Just chock full of B vitamins.
Unfortunate about the iron problem. What a thing to have in the family.
(Though, you know … those little tiny iron supplements they give some anemic people are one of the more dangerous things to kids. They look just like candy and have a sweet coating. So I knew too much iron could be dangerous.(
I wish I could like Guinness because it would be so nifty to go into a pub and order a pint.
I think Guinness is sort of Ur-beer. The real stuff. Just chock full of B vitamins.
Unfortunate about the iron problem. What a thing to have in the family.
(Though, you know … those little tiny iron supplements they give some anemic people are one of the more dangerous things to kids. They look just like candy and have a sweet coating. So I knew too much iron could be dangerous.(
I wish I could like Guinness because it would be so nifty to go into a pub and order a pint.
I think Guinness is sort of Ur-beer. The real stuff. Just chock full of B vitamins.
I think the wheat actually was different, ancient to modern.
I didn’t go into this because it’s complicated and deserves a post of its own. And many folks feel strongly about the subject.
*cough*
While I have no objection to holding my ground and scrapping, I’m not keen to call upon the sword of wheat proteins.
But anyhow, over just the last few centuries wheat’s been selected for ease of grinding and length of storage, germination percentage, drought and disease resistance, flavor, the height the grain grows (i.e how much plant energy goes into the straw rather than the grain,) protein percentage, and who-knows-whatall.
I am going to jump on the chocolate-in-bread bandwagon. I’m up there cheering with you.
I am delighted to run into a beer drinker. We brew beer locally, though our hard apple cider is more widely known.
I think the wheat actually was different, ancient to modern.
I didn’t go into this because it’s complicated and deserves a post of its own. And many folks feel strongly about the subject.
*cough*
While I have no objection to holding my ground and scrapping, I’m not keen to call upon the sword of wheat proteins.
But anyhow, over just the last few centuries wheat’s been selected for ease of grinding and length of storage, germination percentage, drought and disease resistance, flavor, the height the grain grows (i.e how much plant energy goes into the straw rather than the grain,) protein percentage, and who-knows-whatall.
I am going to jump on the chocolate-in-bread bandwagon. I’m up there cheering with you.
I am delighted to run into a beer drinker. We brew beer locally, though our hard apple cider is more widely known.
I think the wheat actually was different, ancient to modern.
I didn’t go into this because it’s complicated and deserves a post of its own. And many folks feel strongly about the subject.
*cough*
While I have no objection to holding my ground and scrapping, I’m not keen to call upon the sword of wheat proteins.
But anyhow, over just the last few centuries wheat’s been selected for ease of grinding and length of storage, germination percentage, drought and disease resistance, flavor, the height the grain grows (i.e how much plant energy goes into the straw rather than the grain,) protein percentage, and who-knows-whatall.
I am going to jump on the chocolate-in-bread bandwagon. I’m up there cheering with you.
I am delighted to run into a beer drinker. We brew beer locally, though our hard apple cider is more widely known.
I think the wheat actually was different, ancient to modern.
I didn’t go into this because it’s complicated and deserves a post of its own. And many folks feel strongly about the subject.
*cough*
While I have no objection to holding my ground and scrapping, I’m not keen to call upon the sword of wheat proteins.
But anyhow, over just the last few centuries wheat’s been selected for ease of grinding and length of storage, germination percentage, drought and disease resistance, flavor, the height the grain grows (i.e how much plant energy goes into the straw rather than the grain,) protein percentage, and who-knows-whatall.
I am going to jump on the chocolate-in-bread bandwagon. I’m up there cheering with you.
I am delighted to run into a beer drinker. We brew beer locally, though our hard apple cider is more widely known.
I think the wheat actually was different, ancient to modern.
I didn’t go into this because it’s complicated and deserves a post of its own. And many folks feel strongly about the subject.
*cough*
While I have no objection to holding my ground and scrapping, I’m not keen to call upon the sword of wheat proteins.
But anyhow, over just the last few centuries wheat’s been selected for ease of grinding and length of storage, germination percentage, drought and disease resistance, flavor, the height the grain grows (i.e how much plant energy goes into the straw rather than the grain,) protein percentage, and who-knows-whatall.
I am going to jump on the chocolate-in-bread bandwagon. I’m up there cheering with you.
I am delighted to run into a beer drinker. We brew beer locally, though our hard apple cider is more widely known.
I have a recipe for oatbread that I sometimes make. Very wholesome and satisfying and complex.
But traditional Scottish/Yorkshire havercakes I have never made nor tasted.
I make a passing mention of havercakes in my Spymaster novella Gideon and the Den of Thieves, which I really will get put up for sale again sometime.
I have a recipe for oatbread that I sometimes make. Very wholesome and satisfying and complex.
But traditional Scottish/Yorkshire havercakes I have never made nor tasted.
I make a passing mention of havercakes in my Spymaster novella Gideon and the Den of Thieves, which I really will get put up for sale again sometime.
I have a recipe for oatbread that I sometimes make. Very wholesome and satisfying and complex.
But traditional Scottish/Yorkshire havercakes I have never made nor tasted.
I make a passing mention of havercakes in my Spymaster novella Gideon and the Den of Thieves, which I really will get put up for sale again sometime.
I have a recipe for oatbread that I sometimes make. Very wholesome and satisfying and complex.
But traditional Scottish/Yorkshire havercakes I have never made nor tasted.
I make a passing mention of havercakes in my Spymaster novella Gideon and the Den of Thieves, which I really will get put up for sale again sometime.
I have a recipe for oatbread that I sometimes make. Very wholesome and satisfying and complex.
But traditional Scottish/Yorkshire havercakes I have never made nor tasted.
I make a passing mention of havercakes in my Spymaster novella Gideon and the Den of Thieves, which I really will get put up for sale again sometime.
There are not so many people who’ve managed to hold onto this tradition in America and pass it down.
But once, yes, bread was sacred. Bread was symbol of food in general. One ‘earned his daily bread’. A stranger who had ‘eaten your bread’ created a mutual obligation. Bread and salt welcomed newcomers to the neighborhood.
There are not so many people who’ve managed to hold onto this tradition in America and pass it down.
But once, yes, bread was sacred. Bread was symbol of food in general. One ‘earned his daily bread’. A stranger who had ‘eaten your bread’ created a mutual obligation. Bread and salt welcomed newcomers to the neighborhood.
There are not so many people who’ve managed to hold onto this tradition in America and pass it down.
But once, yes, bread was sacred. Bread was symbol of food in general. One ‘earned his daily bread’. A stranger who had ‘eaten your bread’ created a mutual obligation. Bread and salt welcomed newcomers to the neighborhood.
There are not so many people who’ve managed to hold onto this tradition in America and pass it down.
But once, yes, bread was sacred. Bread was symbol of food in general. One ‘earned his daily bread’. A stranger who had ‘eaten your bread’ created a mutual obligation. Bread and salt welcomed newcomers to the neighborhood.
There are not so many people who’ve managed to hold onto this tradition in America and pass it down.
But once, yes, bread was sacred. Bread was symbol of food in general. One ‘earned his daily bread’. A stranger who had ‘eaten your bread’ created a mutual obligation. Bread and salt welcomed newcomers to the neighborhood.
Sorry you carry that experience with you. But you’re one of many who lived it and will never forget. You hold that knowledge to tell the rest of us.
Gluten-free bread is genuine bread. It’s just a different set of grains. It’s an “on beyond wheat bread” choice.
Nordics and East Europeans would be the first to sing the praises of rye bread and pumpernickel. Scotland praises the humble oat. I don’t know much about the traditional breads of the Far East and Africa, but I imagine that are some interesting ones. The New World ate maize. And as I was saying above, my family grew up with the “real bread is cornbread” option.
Sorry you carry that experience with you. But you’re one of many who lived it and will never forget. You hold that knowledge to tell the rest of us.
Gluten-free bread is genuine bread. It’s just a different set of grains. It’s an “on beyond wheat bread” choice.
Nordics and East Europeans would be the first to sing the praises of rye bread and pumpernickel. Scotland praises the humble oat. I don’t know much about the traditional breads of the Far East and Africa, but I imagine that are some interesting ones. The New World ate maize. And as I was saying above, my family grew up with the “real bread is cornbread” option.
Sorry you carry that experience with you. But you’re one of many who lived it and will never forget. You hold that knowledge to tell the rest of us.
Gluten-free bread is genuine bread. It’s just a different set of grains. It’s an “on beyond wheat bread” choice.
Nordics and East Europeans would be the first to sing the praises of rye bread and pumpernickel. Scotland praises the humble oat. I don’t know much about the traditional breads of the Far East and Africa, but I imagine that are some interesting ones. The New World ate maize. And as I was saying above, my family grew up with the “real bread is cornbread” option.
Sorry you carry that experience with you. But you’re one of many who lived it and will never forget. You hold that knowledge to tell the rest of us.
Gluten-free bread is genuine bread. It’s just a different set of grains. It’s an “on beyond wheat bread” choice.
Nordics and East Europeans would be the first to sing the praises of rye bread and pumpernickel. Scotland praises the humble oat. I don’t know much about the traditional breads of the Far East and Africa, but I imagine that are some interesting ones. The New World ate maize. And as I was saying above, my family grew up with the “real bread is cornbread” option.
Sorry you carry that experience with you. But you’re one of many who lived it and will never forget. You hold that knowledge to tell the rest of us.
Gluten-free bread is genuine bread. It’s just a different set of grains. It’s an “on beyond wheat bread” choice.
Nordics and East Europeans would be the first to sing the praises of rye bread and pumpernickel. Scotland praises the humble oat. I don’t know much about the traditional breads of the Far East and Africa, but I imagine that are some interesting ones. The New World ate maize. And as I was saying above, my family grew up with the “real bread is cornbread” option.
I was reading Ursula Le Guin’s “Carrier bag theory” of the origin of storytelling the other day
http://www.trabal.org/texts/pdf/LeGuin.pdf
and thinking about plant proteins and bread and the significance of everyday things that shape history.
I was reading Ursula Le Guin’s “Carrier bag theory” of the origin of storytelling the other day
http://www.trabal.org/texts/pdf/LeGuin.pdf
and thinking about plant proteins and bread and the significance of everyday things that shape history.
I was reading Ursula Le Guin’s “Carrier bag theory” of the origin of storytelling the other day
http://www.trabal.org/texts/pdf/LeGuin.pdf
and thinking about plant proteins and bread and the significance of everyday things that shape history.
I was reading Ursula Le Guin’s “Carrier bag theory” of the origin of storytelling the other day
http://www.trabal.org/texts/pdf/LeGuin.pdf
and thinking about plant proteins and bread and the significance of everyday things that shape history.
I was reading Ursula Le Guin’s “Carrier bag theory” of the origin of storytelling the other day
http://www.trabal.org/texts/pdf/LeGuin.pdf
and thinking about plant proteins and bread and the significance of everyday things that shape history.
Havercakes! That’s a great name. I will make a point of trying them.
I also make oat farls from time to time — a kind of bread made with oats and buttermilk. Oats are far and way my favorite grain.
Maybe when you get around to dashing off a few more novellas (says she who has just spent over three months on a novella that’s going nowhere), you could put them together with Gideon as a collection. 🙂
Havercakes! That’s a great name. I will make a point of trying them.
I also make oat farls from time to time — a kind of bread made with oats and buttermilk. Oats are far and way my favorite grain.
Maybe when you get around to dashing off a few more novellas (says she who has just spent over three months on a novella that’s going nowhere), you could put them together with Gideon as a collection. 🙂
Havercakes! That’s a great name. I will make a point of trying them.
I also make oat farls from time to time — a kind of bread made with oats and buttermilk. Oats are far and way my favorite grain.
Maybe when you get around to dashing off a few more novellas (says she who has just spent over three months on a novella that’s going nowhere), you could put them together with Gideon as a collection. 🙂
Havercakes! That’s a great name. I will make a point of trying them.
I also make oat farls from time to time — a kind of bread made with oats and buttermilk. Oats are far and way my favorite grain.
Maybe when you get around to dashing off a few more novellas (says she who has just spent over three months on a novella that’s going nowhere), you could put them together with Gideon as a collection. 🙂
Havercakes! That’s a great name. I will make a point of trying them.
I also make oat farls from time to time — a kind of bread made with oats and buttermilk. Oats are far and way my favorite grain.
Maybe when you get around to dashing off a few more novellas (says she who has just spent over three months on a novella that’s going nowhere), you could put them together with Gideon as a collection. 🙂
I like the Ethiopian bread made with their grain, teff. It’s very high in iron, which I guess is useful for those who live at high altitudes.
I like the Ethiopian bread made with their grain, teff. It’s very high in iron, which I guess is useful for those who live at high altitudes.
I like the Ethiopian bread made with their grain, teff. It’s very high in iron, which I guess is useful for those who live at high altitudes.
I like the Ethiopian bread made with their grain, teff. It’s very high in iron, which I guess is useful for those who live at high altitudes.
I like the Ethiopian bread made with their grain, teff. It’s very high in iron, which I guess is useful for those who live at high altitudes.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
Thanks for an interesting and informative post, Joanna. I’m not one for beer (or wine or any alcohol) as I don’t care for the taste. My husband though is happy to drink my share. I do like bread, though I’ve never lived in a household in which it was deemed sacred. My husband and I have recently had to go to a low sodium diet. You’d likely be amazed at the sodium content of most breads and other baked goods such as bagels, muffins, cakes, and the like — it’s not only the salt used in baking but often the sodium found in baking soda and baking powder. Low sodium bread is not nearly as satisfying as what we used to eat … sigh.
Thanks for an interesting and informative post, Joanna. I’m not one for beer (or wine or any alcohol) as I don’t care for the taste. My husband though is happy to drink my share. I do like bread, though I’ve never lived in a household in which it was deemed sacred. My husband and I have recently had to go to a low sodium diet. You’d likely be amazed at the sodium content of most breads and other baked goods such as bagels, muffins, cakes, and the like — it’s not only the salt used in baking but often the sodium found in baking soda and baking powder. Low sodium bread is not nearly as satisfying as what we used to eat … sigh.
Thanks for an interesting and informative post, Joanna. I’m not one for beer (or wine or any alcohol) as I don’t care for the taste. My husband though is happy to drink my share. I do like bread, though I’ve never lived in a household in which it was deemed sacred. My husband and I have recently had to go to a low sodium diet. You’d likely be amazed at the sodium content of most breads and other baked goods such as bagels, muffins, cakes, and the like — it’s not only the salt used in baking but often the sodium found in baking soda and baking powder. Low sodium bread is not nearly as satisfying as what we used to eat … sigh.
Thanks for an interesting and informative post, Joanna. I’m not one for beer (or wine or any alcohol) as I don’t care for the taste. My husband though is happy to drink my share. I do like bread, though I’ve never lived in a household in which it was deemed sacred. My husband and I have recently had to go to a low sodium diet. You’d likely be amazed at the sodium content of most breads and other baked goods such as bagels, muffins, cakes, and the like — it’s not only the salt used in baking but often the sodium found in baking soda and baking powder. Low sodium bread is not nearly as satisfying as what we used to eat … sigh.
Thanks for an interesting and informative post, Joanna. I’m not one for beer (or wine or any alcohol) as I don’t care for the taste. My husband though is happy to drink my share. I do like bread, though I’ve never lived in a household in which it was deemed sacred. My husband and I have recently had to go to a low sodium diet. You’d likely be amazed at the sodium content of most breads and other baked goods such as bagels, muffins, cakes, and the like — it’s not only the salt used in baking but often the sodium found in baking soda and baking powder. Low sodium bread is not nearly as satisfying as what we used to eat … sigh.
My father used to say that putting somebody on a low salt diet was a sure way to make them miserable.
I don’t know of any really good substitutes for salt, either. Onion maybe? Hot pepper?
My father used to say that putting somebody on a low salt diet was a sure way to make them miserable.
I don’t know of any really good substitutes for salt, either. Onion maybe? Hot pepper?
My father used to say that putting somebody on a low salt diet was a sure way to make them miserable.
I don’t know of any really good substitutes for salt, either. Onion maybe? Hot pepper?
My father used to say that putting somebody on a low salt diet was a sure way to make them miserable.
I don’t know of any really good substitutes for salt, either. Onion maybe? Hot pepper?
My father used to say that putting somebody on a low salt diet was a sure way to make them miserable.
I don’t know of any really good substitutes for salt, either. Onion maybe? Hot pepper?
Life is short, eat the bread first.
The unashamed enjoyment of the harmless pleasures of the world is something to hold onto with both hands. Good on you.
Life is short, eat the bread first.
The unashamed enjoyment of the harmless pleasures of the world is something to hold onto with both hands. Good on you.
Life is short, eat the bread first.
The unashamed enjoyment of the harmless pleasures of the world is something to hold onto with both hands. Good on you.
Life is short, eat the bread first.
The unashamed enjoyment of the harmless pleasures of the world is something to hold onto with both hands. Good on you.
Life is short, eat the bread first.
The unashamed enjoyment of the harmless pleasures of the world is something to hold onto with both hands. Good on you.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
There are tens and dozens of specialized, local varieties of grains. Heirloom grains. I hope our generation manages to preserve them, especially the small traditional grains of remote places..
There are seed banks and heirloom growers. Many thanks to all of them, says I.
I loved reading this article, Joanne. Bread is one of my passions. Also very cold beer on very hot days, but only the light beers that don’t sink like lead weights to the bottom of my stomach.
I’m Australian and keep hearing about corn bread in American novrls. also biscuits, which I think is another American breadlike substance. I keep meaning to find recipes and make them.
Bread is an absolute treat in our house. My husband’s favourite meal is buttered toast slathered with vegemite while I can think of nothing more sublime to eat that hot buttered toast dipped in soup.
I loved reading this article, Joanne. Bread is one of my passions. Also very cold beer on very hot days, but only the light beers that don’t sink like lead weights to the bottom of my stomach.
I’m Australian and keep hearing about corn bread in American novrls. also biscuits, which I think is another American breadlike substance. I keep meaning to find recipes and make them.
Bread is an absolute treat in our house. My husband’s favourite meal is buttered toast slathered with vegemite while I can think of nothing more sublime to eat that hot buttered toast dipped in soup.
I loved reading this article, Joanne. Bread is one of my passions. Also very cold beer on very hot days, but only the light beers that don’t sink like lead weights to the bottom of my stomach.
I’m Australian and keep hearing about corn bread in American novrls. also biscuits, which I think is another American breadlike substance. I keep meaning to find recipes and make them.
Bread is an absolute treat in our house. My husband’s favourite meal is buttered toast slathered with vegemite while I can think of nothing more sublime to eat that hot buttered toast dipped in soup.
I loved reading this article, Joanne. Bread is one of my passions. Also very cold beer on very hot days, but only the light beers that don’t sink like lead weights to the bottom of my stomach.
I’m Australian and keep hearing about corn bread in American novrls. also biscuits, which I think is another American breadlike substance. I keep meaning to find recipes and make them.
Bread is an absolute treat in our house. My husband’s favourite meal is buttered toast slathered with vegemite while I can think of nothing more sublime to eat that hot buttered toast dipped in soup.
I loved reading this article, Joanne. Bread is one of my passions. Also very cold beer on very hot days, but only the light beers that don’t sink like lead weights to the bottom of my stomach.
I’m Australian and keep hearing about corn bread in American novrls. also biscuits, which I think is another American breadlike substance. I keep meaning to find recipes and make them.
Bread is an absolute treat in our house. My husband’s favourite meal is buttered toast slathered with vegemite while I can think of nothing more sublime to eat that hot buttered toast dipped in soup.
I do love bread, and if I bake it, it’s usually the super easy “no-knead’ recipe. I also love the different varieties of flatbread, tortillas, pita, naan, etc. and I’m more likely to be eating one of those with dinner than a regular loaf.
I come from a German-Austrian family, and we NEVER had bread or rolls with dinner, I think that’s more of a Spanish/French/Italian custom. But we had lots of whole grain breads(bauernbrot) for lunch with coldcuts and cheese.
I do love bread, and if I bake it, it’s usually the super easy “no-knead’ recipe. I also love the different varieties of flatbread, tortillas, pita, naan, etc. and I’m more likely to be eating one of those with dinner than a regular loaf.
I come from a German-Austrian family, and we NEVER had bread or rolls with dinner, I think that’s more of a Spanish/French/Italian custom. But we had lots of whole grain breads(bauernbrot) for lunch with coldcuts and cheese.
I do love bread, and if I bake it, it’s usually the super easy “no-knead’ recipe. I also love the different varieties of flatbread, tortillas, pita, naan, etc. and I’m more likely to be eating one of those with dinner than a regular loaf.
I come from a German-Austrian family, and we NEVER had bread or rolls with dinner, I think that’s more of a Spanish/French/Italian custom. But we had lots of whole grain breads(bauernbrot) for lunch with coldcuts and cheese.
I do love bread, and if I bake it, it’s usually the super easy “no-knead’ recipe. I also love the different varieties of flatbread, tortillas, pita, naan, etc. and I’m more likely to be eating one of those with dinner than a regular loaf.
I come from a German-Austrian family, and we NEVER had bread or rolls with dinner, I think that’s more of a Spanish/French/Italian custom. But we had lots of whole grain breads(bauernbrot) for lunch with coldcuts and cheese.
I do love bread, and if I bake it, it’s usually the super easy “no-knead’ recipe. I also love the different varieties of flatbread, tortillas, pita, naan, etc. and I’m more likely to be eating one of those with dinner than a regular loaf.
I come from a German-Austrian family, and we NEVER had bread or rolls with dinner, I think that’s more of a Spanish/French/Italian custom. But we had lots of whole grain breads(bauernbrot) for lunch with coldcuts and cheese.
Genuine corn bread and traditional Southern biscuits are quite different from most other traditional breads — though there’s a good bit of variety in the historical recipes.
Commercially available corn bread and biscuits (jo sniffs disdainfully) represent modern interpretations.
Genuine corn bread and traditional Southern biscuits are quite different from most other traditional breads — though there’s a good bit of variety in the historical recipes.
Commercially available corn bread and biscuits (jo sniffs disdainfully) represent modern interpretations.
Genuine corn bread and traditional Southern biscuits are quite different from most other traditional breads — though there’s a good bit of variety in the historical recipes.
Commercially available corn bread and biscuits (jo sniffs disdainfully) represent modern interpretations.
Genuine corn bread and traditional Southern biscuits are quite different from most other traditional breads — though there’s a good bit of variety in the historical recipes.
Commercially available corn bread and biscuits (jo sniffs disdainfully) represent modern interpretations.
Genuine corn bread and traditional Southern biscuits are quite different from most other traditional breads — though there’s a good bit of variety in the historical recipes.
Commercially available corn bread and biscuits (jo sniffs disdainfully) represent modern interpretations.
I remember from my time in Germany that the main meal of the day — the “dinner” of the day — was served at lunchtime. That was still a custom in country households in the US until quite recently.
The move of the main meal of the day to “after work” is an industrial society thing, I think.
I remember from my time in Germany that the main meal of the day — the “dinner” of the day — was served at lunchtime. That was still a custom in country households in the US until quite recently.
The move of the main meal of the day to “after work” is an industrial society thing, I think.
I remember from my time in Germany that the main meal of the day — the “dinner” of the day — was served at lunchtime. That was still a custom in country households in the US until quite recently.
The move of the main meal of the day to “after work” is an industrial society thing, I think.
I remember from my time in Germany that the main meal of the day — the “dinner” of the day — was served at lunchtime. That was still a custom in country households in the US until quite recently.
The move of the main meal of the day to “after work” is an industrial society thing, I think.
I remember from my time in Germany that the main meal of the day — the “dinner” of the day — was served at lunchtime. That was still a custom in country households in the US until quite recently.
The move of the main meal of the day to “after work” is an industrial society thing, I think.
Bread is my downfall in any diets. I love it. I only eat honey and spelt bread now as I can’t tolerate full wheat anymore. It’s delicious but I eat too much of it.I used to drink beer but not for years now. My favorite tipple is white wine. Enjoyable post.
Bread is my downfall in any diets. I love it. I only eat honey and spelt bread now as I can’t tolerate full wheat anymore. It’s delicious but I eat too much of it.I used to drink beer but not for years now. My favorite tipple is white wine. Enjoyable post.
Bread is my downfall in any diets. I love it. I only eat honey and spelt bread now as I can’t tolerate full wheat anymore. It’s delicious but I eat too much of it.I used to drink beer but not for years now. My favorite tipple is white wine. Enjoyable post.
Bread is my downfall in any diets. I love it. I only eat honey and spelt bread now as I can’t tolerate full wheat anymore. It’s delicious but I eat too much of it.I used to drink beer but not for years now. My favorite tipple is white wine. Enjoyable post.
Bread is my downfall in any diets. I love it. I only eat honey and spelt bread now as I can’t tolerate full wheat anymore. It’s delicious but I eat too much of it.I used to drink beer but not for years now. My favorite tipple is white wine. Enjoyable post.
I love bread. It’s my favorite food. But it’s not on the table anymore and hasn’t been for years. Too many carbs. I have toast for breakfast and the occasional burger. Pizza is a fond but distant memory 🙂
It’s really a pity, because it’s the one thing I got fairly skilled at making.
I love bread. It’s my favorite food. But it’s not on the table anymore and hasn’t been for years. Too many carbs. I have toast for breakfast and the occasional burger. Pizza is a fond but distant memory 🙂
It’s really a pity, because it’s the one thing I got fairly skilled at making.
I love bread. It’s my favorite food. But it’s not on the table anymore and hasn’t been for years. Too many carbs. I have toast for breakfast and the occasional burger. Pizza is a fond but distant memory 🙂
It’s really a pity, because it’s the one thing I got fairly skilled at making.
I love bread. It’s my favorite food. But it’s not on the table anymore and hasn’t been for years. Too many carbs. I have toast for breakfast and the occasional burger. Pizza is a fond but distant memory 🙂
It’s really a pity, because it’s the one thing I got fairly skilled at making.
I love bread. It’s my favorite food. But it’s not on the table anymore and hasn’t been for years. Too many carbs. I have toast for breakfast and the occasional burger. Pizza is a fond but distant memory 🙂
It’s really a pity, because it’s the one thing I got fairly skilled at making.
I know some folks who have problems tolerating wheat who can get along with spelt. I see spelt bread for sale every once in a while. I should try it some time. Though apparently it tastes a lot like other wheat varieties.
I guess it’s “heirloom grain” maybe.
I know some folks who have problems tolerating wheat who can get along with spelt. I see spelt bread for sale every once in a while. I should try it some time. Though apparently it tastes a lot like other wheat varieties.
I guess it’s “heirloom grain” maybe.
I know some folks who have problems tolerating wheat who can get along with spelt. I see spelt bread for sale every once in a while. I should try it some time. Though apparently it tastes a lot like other wheat varieties.
I guess it’s “heirloom grain” maybe.
I know some folks who have problems tolerating wheat who can get along with spelt. I see spelt bread for sale every once in a while. I should try it some time. Though apparently it tastes a lot like other wheat varieties.
I guess it’s “heirloom grain” maybe.
I know some folks who have problems tolerating wheat who can get along with spelt. I see spelt bread for sale every once in a while. I should try it some time. Though apparently it tastes a lot like other wheat varieties.
I guess it’s “heirloom grain” maybe.
It seems so unfair that food we really love and is traditional and everything turns out to be not good for you.
I simply refuse to believe pizza is not a health food. I put lots of onion and green pepper on it and fool myself.
It seems so unfair that food we really love and is traditional and everything turns out to be not good for you.
I simply refuse to believe pizza is not a health food. I put lots of onion and green pepper on it and fool myself.
It seems so unfair that food we really love and is traditional and everything turns out to be not good for you.
I simply refuse to believe pizza is not a health food. I put lots of onion and green pepper on it and fool myself.
It seems so unfair that food we really love and is traditional and everything turns out to be not good for you.
I simply refuse to believe pizza is not a health food. I put lots of onion and green pepper on it and fool myself.
It seems so unfair that food we really love and is traditional and everything turns out to be not good for you.
I simply refuse to believe pizza is not a health food. I put lots of onion and green pepper on it and fool myself.
It’s much easier to digest, Joanne than ordinary wheat and no bloat. It’s also delicious. You should give it a try.
It’s much easier to digest, Joanne than ordinary wheat and no bloat. It’s also delicious. You should give it a try.
It’s much easier to digest, Joanne than ordinary wheat and no bloat. It’s also delicious. You should give it a try.
It’s much easier to digest, Joanne than ordinary wheat and no bloat. It’s also delicious. You should give it a try.
It’s much easier to digest, Joanne than ordinary wheat and no bloat. It’s also delicious. You should give it a try.
I will do that. I am now officially on the look out for spelt.
I will do that. I am now officially on the look out for spelt.
I will do that. I am now officially on the look out for spelt.
I will do that. I am now officially on the look out for spelt.
I will do that. I am now officially on the look out for spelt.