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Pumpernickel
Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time. Etymology The word supposedly stems from an old Bavarian term for "hard", either referring to the process used to grind the grain into flour, or the density of the final bread product. According to ''Langenscheidts Taschenwörterbuch'' (1956), it refers to a form of " pumping work". The philologist Joha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpernickel Allemand
Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time. Etymology The word supposedly stems from an old Bavarian term for "hard", either referring to the process used to grind the grain into flour, or the density of the final bread product. According to ''Langenscheidts Taschenwörterbuch'' (1956), it refers to a form of " pumping work". The philologist Johann ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic and is also a specialty in the canton of Valais in Switzerland. Around 500 AD, the Germanic tribe of Saxons settled in Britain and introduced rye, which was well-suited to its temperate climates. Biochemistry While rye and wheat are genetically similar enough to interbreed (resulting in hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic and is also a specialty in the canton of Valais in Switzerland. Around 500 AD, the Germanic tribe of Saxons settled in Britain and introduced rye, which was well-suited to its temperate climates. Biochemistry While rye and wheat are genetically similar enough to interbreed (resulting in hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Foods
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough Starter
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johann Balthasar Schupp
Johann Balthasar Schupp (1 March 1610 – 26 October 1661) was a German satirical author and a writer of Christian lyrics. After 1654, his having switched mid-career to a position as a high-profile Lutheran pastor, the content and populist approach of Schupp's sermons and of the printed pamphlets which he now started to publish brought him into increasingly acrimonious conflict with Hamburg's (relatively) conservative church establishment. Much of his later written work appeared under a succession of pseudonyms. These included Antenor, Philandron, Ehrnhold, Philanderson, Mellilambius and Ambrosius. Life Provenance and early years Johann Balthasar Schupp was born in Giessen, the eldest recorded child of a prosperous middle class couple. He was baptised as a Protestant on 29 March 1610, but the baptismal record did not mention his birth date. The birth date of 1 March 1610 is widely applied in secondary sources, but no original record of it is traceable. Johann Eberhart (Eber ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snopes
''Snopes'' , formerly known as the ''Urban Legends Reference Pages'', is a fact-checking website. It has been described as a "well-regarded reference for sorting out myths and rumors" on the Internet. The site has also been seen as a source for both validating and debunking urban legends and similar stories in American popular culture. History 1990s In 1994, David and Barbara Mikkelson created an urban folklore web site that would become ''Snopes.com''. ''Snopes'' was an early online encyclopedia focused on urban legends, which mainly presented search results of user discussions. The site grew to encompass a wide range of subjects and became a resource to which Internet users began submitting pictures and stories of questionable veracity. According to the Mikkelsons, ''Snopes'' predated the search engine concept of fact-checking via search results. David Mikkelson had originally adopted the username "Snopes" (the name of a family of often unpleasant people in the works of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satan
Satan,, ; grc, ὁ σατανᾶς or , ; ar, شيطانالخَنَّاس , also known as the Devil, and sometimes also called Lucifer in Christianity, is an entity in the Abrahamic religions that seduces humans into sin or falsehood. In Judaism, Satan is seen as an agent subservient to God, typically regarded as a metaphor for the ''yetzer hara'', or "evil inclination." In Christianity and Islam, he is usually seen as a fallen angel or jinn who has rebelled against God, who nevertheless allows him temporary power over the fallen world and a host of demons. In the Quran, Shaitan, also known as Iblis, is an entity made of fire who was cast out of Heaven because he refused to bow before the newly created Adam and incites humans to sin by infecting their minds with ''waswās'' ("evil suggestions"). A figure known as ''ha-satan'' ("the satan") first appears in the Hebrew Bible as a heavenly prosecutor, subordinate to Yahweh (God), who prosecutes the nation of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
False Etymology
A false etymology (fake etymology, popular etymology, etymythology, pseudo-etymology, or par(a)etymology) is a popular but false belief about the origin or derivation of a specific word. It is sometimes called a folk etymology, but this is also a technical term in linguistics. Such etymologies often have the feel of urban legends and can be more colorful and fanciful than the typical etymologies found in dictionaries, often involving stories of unusual practices in particular subcultures (e.g. Oxford students from non-noble families being supposedly a forced to write ''sine nobilitate'' by their name, soon abbreviated to ''s.nob.'', hence the word ''snob''). Many recent examples are "backronyms" (acronyms made up to explain a term), such as ''posh'' for "port outward, starboard homeward". Source and influence Erroneous etymologies can exist for many reasons. Some are reasonable interpretations of the evidence that happen to be false. For a given word there may often have been ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chambers Dictionary
The ''Chambers Dictionary'' (''TCD'') was first published by William and Robert Chambers as ''Chambers's English Dictionary'' in 1872. It was an expanded version of ''Chambers's Etymological Dictionary'' of 1867, compiled by James Donald. A second edition came out in 1898, and was followed in 1901 by a new compact edition called ''Chambers's Twentieth Century Dictionary''. ''TCD'' is widely used by British crossword solvers and setters, and by '' Scrabble'' players (though it is no longer the official ''Scrabble'' dictionary). It contains many more dialectal, archaic, unconventional and eccentric words than its rivals, and is noted for its occasional wryly humorous definitions. Examples of such definitions include those for '' éclair'' ("a cake, long in shape but short in duration") and ''middle-aged'' ("between youth and old age, variously reckoned to suit the reckoner"). These jocular definitions were removed by the publisher in the 1970s, but many of them were reinstated in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
