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Horsebread
Horsebread was a type of bread produced and consumed in medieval Europe. At the time, it was considered to be of low quality, made from a seasonal mix of legumes (such as dry split peas) and bran along with other non-wheat cereal grains such as oats, rye, along with maize, and acorns. It was one of the cheapest breads available. As the name suggests, it was allegedly fit only for horses to eat, but for many of the poorer people, as well as in times of famine, this bread sustained them. It was associated with poverty, since those who could afford white bread (which was the most labour-intensive, and therefore expensive, bread) considered horse bread and other breads like rye or barley breads unfit for their position in society. White breads were generally eaten by only the middle class and wealthy, because of the labour involved in refining flour. This is in contrast with modern whole-grain breads, which are typically seen as premium-priced health foods or gourmet foods. This is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Split Pea
Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of ''Pisum sativum'', the pea. Harvesting The peas are spherical when harvested, with an outer skin. The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine at the natural split in the seed's cotyledon. There are green and yellow varieties of split pea. Gregor Mendel studied the inheritance of seed colour in peas; the green phenotype is recessive to the yellow one. Traditionally, the genotype of purebred yellow is "YY" and that of green is "yy", and hybrids of the two, "Yy", have a yellow (dominant) phenotype. Split peas are high in protein and low in fat, with one gram of fat per serving. Most of the calories come from protein and complex carbohydrates. The split pea is known to be a natural food source that contains some of the highest amounts of dietary fibre, containing 26 grams of fibre per 100 gram portion (104 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Wheat Bread
Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread. Some regions of the US simply called the bread wheat bread, a comparison to ''white bread''. Some varieties of whole-wheat bread are traditionally coated with whole or cracked grains of wheat, though this is mostly decorative compared to the nutritional value of a good quality loaf itself. Etymology ''Meal'' in the sense of "flour" is derived from Old English ''melu'' and is cognate with modern English "mill", and with Dutch ''meel'' (flour), German ''Mehl'' (flour) and Old Norse ''mjǫl'' (flour). Overview The exact composition of products legally marketable as "whole wheat bread" varies from country to country and even within one c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Europe
Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a Continent#Subcontinents, subcontinent of Eurasia and it is located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere. Comprising the westernmost peninsulas of Eurasia, it shares the continental landmass of Afro-Eurasia with both Africa and Asia. It is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, the Mediterranean Sea to the south and Asia to the east. Europe is commonly considered to be Boundaries between the continents of Earth#Asia and Europe, separated from Asia by the drainage divide, watershed of the Ural Mountains, the Ural (river), Ural River, the Caspian Sea, the Greater Caucasus, the Black Sea and the waterways of the Turkish Straits. "Europe" (pp. 68–69); "Asia" (pp. 90–91): "A commonly accepted division between Asia and E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atlas Obscura
''Atlas Obscura'' is an American-based online magazine and travel company. It was founded in 2009 by author Joshua Foer and documentary filmmaker/author Dylan Thuras. It catalogs unusual and obscure travel destinations via user-generated content. The articles on the website cover a number of topics including history, science, food, and obscure places. History Thuras and Foer met in 2007, and soon discussed ideas for a different kind of atlas, featuring places not commonly found in guidebooks. They hired a web designer in 2008 and launched ''Atlas Obscura'' in 2009. Sommer Mathis (formerly of '' The Atlantic's'' CityLab) was the site's Editor in Chief from 2017 to 2020. She was succeeded by Samir Patel, formerly of ''Archaeology'' magazine, who became the site's Editorial Director in 2020 and Editor in Chief in 2021. David Plotz remained as the site's CEO for five years (October 2014 — November 2019). Warren Webster, former president and CEO of digital publisher ''Coveteur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sprouted Bread
Sprouted bread is a type of bread made from whole grains that have been allowed to sprout, that is, to germinate, before being milled into flour. There are a few different types of sprouted grain bread. Some are made with additional added flour, some are made with added gluten, and some, such as Essene bread and Ezekiel bread (after an ancient bread formula in , however that recipe was baked over a dung fire, ), are made with very few additional ingredients. Overview Sprouted breads contain the whole, sprouted grain (the kernel, or berry) of various seeds. They are different from white bread inasmuch as white breads are made from ground wheat endosperm (after removal of the bran and germ). Whole grain breads include the bran, germ, and endosperm, therefore providing more naturally occurring fiber, vitamins and proteins. Sprouted (or germinated) grain breads have roughly the same amount of vitamins per gram. Sprouted grain bread has 47% less gluten than regular bread. A compar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of Northern Italian, Swiss and Balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. Etymology covered any hulled and crushed grain, especially barley-meal, and is derived from the for 'fine flour,' which shares a root with , meaning 'dust.'''Oxford English Dictionary'' 3rd edition, 2006''s.v.''/ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Bread
Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes. History In Ireland, during the Famine, prior to 1848, brown bread was handed out to the poor. In England, brown bread was made from brown meal. Around and prior to the year 1845, brown meal was considered a less desirable grain product, and was priced accordingly. However, by 1865, due to recently discovered health benefits of bran, brown meal's London price had increased to a point often greater than that of fine flour. Flour milling Historically, brown meal was wha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sutton Publishing Limited
The History Press is a British publishing company specialising in the publication of titles devoted to local and specialist history. It claims to be the United Kingdom's largest independent publisher in this field, publishing approximately 300 books per year and with a backlist of over 12,000 titles. Created in December 2007, The History Press integrated core elements of the NPI Media Group within it, including all existing published titles, plus all the future contracts and publishing rights contained in them. At the time of founding, the imprints included Phillimore, Pitkin Publishing, Spellmount, Stadia, Sutton Publishing, Tempus Publishing and Nonsuch. History The roots of The History Press's publishing heritage can be traced back to 1897 when William Phillimore founded a publishing business which still carries his name, however the company itself evolved from the amalgamation of multiple smaller publishing houses in 2007 that formed part of the NPI Media Group. The large ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourmet
Gourmet (, ) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses. Historically the ingredients used in the meal tended to be rare for the region, which could also be impacted by the local state and religious customs. The term and the related characteristics are typically used to describe people with refined tastes and enthusiasm. Gourmet food is frequently provided in more expensive, smaller servings. When it comes to Gourmet, there are also frequently cross-cultural interactions that introduce new ingredients, materials, and traditions. Origin of term The word ''gourmet'' is from the French term for a wine broker or ''taste-vin'' employed by a wine dealer. ''Friand'' was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Health Food
A healthy diet is a diet that maintains or improves overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients such as protein, micronutrients such as vitamins, and adequate fibre and food energy. A healthy diet may contain fruits, vegetables, and whole grains, and may include little to no processed food or sweetened beverages. The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods, although a non-plant source of vitamin B12 is needed for those following a vegan diet. Various nutrition guides are published by medical and governmental institutions to educate individuals on what they should be eating to be healthy. Nutrition facts labels are also mandatory in some countries to allow consumers to choose between foods based on the components relevant to health. Recommendations World Health Organization The World Health Organization (WHO) makes the following five recommendations with respect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastronomica
''Gastronomica: The Journal of Food and Culture'' is a peer-reviewed interdisciplinary academic journal with a focus on food. It is published by the University of California Press. It was founded by Darra Goldstein in 2001. Awards The journal has received a number of accolades: *Prix d'Or at the Gourmet Voice World Media Festival in 2004 *2007 Utne Independent Press Award for Social/Cultural Coverage *Best Food Magazine in the World at the 2011 Gourmand Awards in Paris *Co-winner of the 2012 James Beard Foundation Award The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media award ... for Best Publication of the Year. References External links * University of California Press academic journals Food and drink magazines Quarterly magazines published in the United States Magazines established ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Economic History Review
''The Economic History Review'' is a peer-reviewed history journal published quarterly by Wiley-Blackwell on behalf of the Economic History Society. It was established in 1927 by Eileen Power and is currently edited by Sara Horrell, Jaime Reis and Patrick Wallis. Its first editors were E. Lipson and R. H. Tawney and other previous editors include M. M. Postan, H. J. Habbakuk, Max Hartwell (1960–1968), Christopher Dyer, Nicholas Crafts, John Hatcher, Richard Smith, Jane Humphries, Steve Hindle and Phillipp Schofield. Edition The lead editors are John Turner, Giovanni Federico and Tirthankar Roy and the editorial board counts 21 other editors including Jane Humphries and Debin Ma from the University of Oxford, Sara Horrell, Max-Stephan Schulze and Patrick Wallis from the London School of Economics. The journal has published 75 volumes usually composed of 4 annual issues. Ranking It is considered one of the best economic history journals along with the Journal of Economic Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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