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Bappir
Bappir was a Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamian beer brewing. Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's ''Home Brewer's Companion'' ()) reconstructed a bread made from malted barley and barley flour with honey, spices and water and baked until hard enough to store for long periods of time; the finished product was probably crumbled and mixed with water, malt and either dates or honey and allowed to ferment for a few days, producing a somewhat sweet brew. It seems to have been drank flat without bottling or conditioning with a straw in the manner that yerba mate is drank now. It is thought that bappir was seldom baked with the intent of being eaten; its storage qualities made it a good candidate for an emergency ration in times of scarcity, but its primary use seems to have been beer-making. A modern interpretation of Sumerian bappir bread was brewed and bottled in 2016 by Anchorbrew. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesopotamia
Mesopotamia ''Mesopotamíā''; ar, بِلَاد ٱلرَّافِدَيْن or ; syc, ܐܪܡ ܢܗܪ̈ܝܢ, or , ) is a historical region of Western Asia situated within the Tigris–Euphrates river system, in the northern part of the Fertile Crescent. Today, Mesopotamia occupies modern Iraq. In the broader sense, the historical region included present-day Iraq and Kuwait and parts of present-day Iran, Syria and Turkey. The Sumerians and Akkadians (including Assyrians and Babylonians) originating from different areas in present-day Iraq, dominated Mesopotamia from the beginning of written history () to the fall of Babylon in 539 BC, when it was conquered by the Achaemenid Empire. It fell to Alexander the Great in 332 BC, and after his death, it became part of the Greek Seleucid Empire. Later the Arameans dominated major parts of Mesopotamia (). Mesopotamia is the site of the earliest developments of the Neolithic Revolution from around 10,000 BC. It has been identi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breads
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as catt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscotti
Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Name ''Cantuccio'' is an old Italian word that literally means "little place", "nook", or "corner" but that, in the past, was also used to indicate a little piece of bread with a lot of crust (usually the first and last slices of the loaf, the "corners"). The word ''biscotto'', used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word ''biscoctus'', meaning "twice-cooked". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. The word ''biscotto'', in this sense, shares its origin wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ninkasi
Ninkasi was the Mesopotamian goddess of beer and brewing. It is possible that in the first millennium BCE she was known under the variant name Kurunnītu, derived from a term referring to a type of high quality beer. She was associated with both positive and negative consequences of the consumption of beer. In god lists, such as the ''An = Anum'' list and the Weidner god list, she usually appears among the courtiers of the god Enlil, alongside deities such as Ninimma and Ninmada. She could also be paired with Siraš, a goddess of similar character, who sometimes was regarded as her sister. A possible association between her and the underworld deities Nungal and Laṣ is also attested, possibly in reference to the possible negative effects of alcohol consumption. A number of works of Mesopotamian literature refer to Ninkasi, for example the myths ''Lugalbanda in the Mountain Cave'' and ''Lugalbanda and the Anzud Bird''. A hymn dedicated to her, known simply as the ''Hymn to Ninkasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yerba Mate
Yerba mate or yerba-maté (''Ilex paraguariensis''; from Spanish ; pt, erva-mate, or ; gn, ka'a, ) is a plant species of the holly genus ''Ilex'' native to South America. It was named by the French botanist Augustin Saint-Hilaire. The leaves of the plant can be steeped in hot water to make a beverage known as ''mate''. Brewed cold, it is used to make ''tereré''. Both the plant and the beverage contain caffeine. The indigenous Guaraní and some Tupí communities (whose territory covered present-day Paraguay) first cultivated and consumed yerba mate prior to European colonization of the Americas. Its consumption was exclusive to the natives of only two regions of the territory that today is Paraguay, more specifically the departments of Amambay and Alto Paraná. After the Jesuits discovered its commercialization potential, yerba mate became widespread throughout the province and even elsewhere in the Spanish Crown. Mate is traditionally consumed in central and southern regi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Date Palm
''Phoenix dactylifera'', commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle East, and South Asia, and is naturalized in many tropical and subtropical regions worldwide. ''P. dactylifera'' is the type species of genus ''Phoenix'', which contains 12–19 species of wild date palms. Date trees reach up to in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100 years of age when maintained properly. Date fruits (dates) are oval-cylindrical, long, and about in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61–68 percent sugar by mass when dried, dates are very sweet and are enjoyed as desserts on their own or within confections. Dates have been cultivated in the Middle East and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charlie Papazian
Charles N. Papazian (born January 23 ca. 1949) is an American nuclear engineer, brewer and author. He founded the Association of Brewers and the Great American Beer Festival, and wrote ''The Complete Joy of Home Brewing'' (1984). He is the longtime former president (1979–2016) of the Brewers Association. He is also the creator of the National Pie Day, a celebration of pies which is celebrated on January 23, Papazian's birthday. Early life and career Papazian, an American of Armenian descent, was born in 1949 and raised in Warren Township, New Jersey. His father was a chemical engineer who managed a manufacturing plant. He attended the University of Virginia, graduating in 1972 with a Bachelor of Science degree in Nuclear Engineering.Matthew Shaer"The Schoolteacher who Sparked America's Craft Brew Revolution,"'' Smithsonian'', June 2020. In 1970, while in Charlottesville, Papazian was introduced to an older man who had learned to brew beer during Prohibition. Papazian, who was wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the #brewing industry, brewing industry has been part of most western economies. The basic ingredients of beer are water and a Fermentation, fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as addin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Bread
Barley bread is a type of bread made from barley flour derived from the grain of the barley plant. In the British Isles it is a bread which dates back to the Iron Age. Today, barley flour is commonly blended (in a smaller proportion) with wheat flour to make conventional breadmaking flour. Religious references A loaf of barley bread features in a dream mentioned in : a Midianite man dreamt that "a loaf of barley bread tumbled into the camp of Midian; it came to a tent and struck it so that it fell and overturned, and the tent collapsed"; Israelite leader Gideon overheard an account of the dream and concluded that he was assured of victory over the Midianites. Loaves made of barley feature in the story of the feeding of the 5000 in John's Gospel in the New Testament (). It is often mentioned in Islamic sources as a commoner's food in comparison with wheat bread, perceived as a sort of luxury item. In the Muwatta Imam Malik (hadith 1700) it is narrated that Jesus the son of M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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