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While initially a crop of the Indian subcontinent, the cultivation of sugar in the New World had significant effects on Spanish society. New World sugar cultivation added to the growing power of the Spanish and Portuguese economies while also increasing the popularity of slave labor (which had severe impacts on African, American, and European societies).
The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Bread consumption was high in most of Western Europe by the 14th century. Estimates of bread consumption from different regions are fairly similar: around 1 to 1.5 kilograms (2.2 to 3.3 lb) of bread per person per day.
The lower classes ate bread that was coarse and of considerably higher bran content while the upper classes enjoyed the finely ground, white wheat flour that most modern Europeans are used to. Wheat was considerably more expensive than other grains, and rarely eaten by many. Most bread was made with a mixture of wheat and other grains. [7]
Bread has symbolic roles in the Abrahamic religions of Judaism and Christianity. During the Jewish festival of Passover, only unleavened bread is eaten, in commemoration of the flight from slavery in Egypt. The Israelites did not have enough time to allow their bread to rise, and so ate only unleavened bread matzo. [27]
By 1800 sugar was a staple of working-class diets. For them, it symbolized increasing economic freedom and status. [17] [page needed] Labourers in Western Europe in the 18th century ate bread and gruel, often in a soup with greens and lentils, a little bacon, and occasionally potato or a bit of cheese.
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For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...