paul
@TheBreadmonkey @Suzdal92 @davidbcohen
Millet bread and pulse dough from early Iron Age South India: Charred food lumps as culinary indicators
Food lumps are becoming an increasingly important part of the ‘foodways’ turn in archaeobotanical analysis. These amalgams of plant materials allow insights into more than the taxa lists of plants used or even just present on a site; they represent how people engaged with and created food items out of plants, in turn shining a light on notions of food processing, preparation and cooking techniques and culinary traditions. Food lump analysis has traditionally been focused on the Near East and Europe, where large grained cereals have dominated the archaeobotanical discussion. This paper instead represents an analysis of more complex food practices, that of the Southern India Iron Age, where millets and pulse foods were an important part of the culinary tradition. Through a preliminary analysis of lumps from Feature 40, an Iron Age pit, at the site of Kadebakele in southern Deccan, we demonstrate that people were using both millets and pulses to make food items through a variety of culinary techniques and technologies, from dry doughs to wet batters. This preliminary analysis highlights the complexity of food lump analysis in regions outside the Near East and Europe and asks us to think about the longevity of culinary practices in South India.
in the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior.
Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.
Biscuits developed from hardtack, which was first made from only flour and water, to which lard and then baking powder were added later.[5] The long development over time and place explains why the word biscuit can, depending upon the context and the speaker's English dialect, refer to very different baked goods.
The differences in the usage of biscuit in the English speaking world are remarked on by Elizabeth David in English Bread and Yeast Cookery. She writes,
It is interesting that these soft biscuits are common to Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out.
https://en.wikipedia.org/wiki/Biscuit_(bread)
it is fascinating.
There are tons of different grains out there. Wheat is a grain, and it’s probably the most popular grain we use to make bread due to its high gluten content. It’s not the only one though- it’s thought that before wheat became domesticated, millet was the chosen grain for bread.
https://thebreadmaiden.com/2016/02/07/the-science-behind-baking-with-whole-grains/
wheat is truly the king of crops giving such diverse foods and beer!
i have mentioned this before but Indian fried breads are divine.
https://en.wikipedia.org/wiki/Indian_bread
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