Who made breado and how ' at Amarna ? By
2014
Sign up for access to the world's latest research
Abstract
Bread was one ofthe pillars ofancient Eg)?tian diet tkoughout Pharaonic timcs. It sustarned rhi prF:l:.3 bul its role went far beyond nutrition. Because ofits central role as a foodstuff. bread was a ke) coc-N::-r -x the ancient economy, it played a role in social relations, it was a focus in religious and funem4 nrusl: ]:; :F-jil]c forms were used in medicines. Bread and baking are therefore importalt topics ofstudy for Eg}}i.--';:'-'
Related papers
The Assize of Bread has proved to be a rich source of information for the study of this most staple of foodstuffs. The assize has been written about at great length by many authors, but most works concentrate on the socio-economic impact of the legislation rather than the bread itself. Do we actually know how a medieval loaf of bread was made? I suggest that it is by investigating and experimenting with the method of manufacturing of bread rather than concentrating on the Assize details which will lead us to a much closer understanding of the bread our forebears consumed
museum of innocence, 2023
An unseemly squabble arose between Byzantium and Rome in the eleventh century over the kind of bread that should be used in the sacrament. The azyme controversy, as it is known, was so acrimonious and silly that scholars still struggle to explain something so trivial erupting to the point of schism. This book reverses the normal line of inquiry: instead of asking what we can say about a futile argument over bread, it asks what useful things does the polemic tell us about bread itself? The Byzantine dispute is one of many telling examples where bread attracts conceited and headstrong narratives, commencing with the false belief that certain cultures were too primitive to have developed techniques for baking bread—like the ancient traditions of First-Nations Australia—and ending with zealous dieticians today who want to abolish wheat in the pantry. Dwelling especially on the symbolic prestige of bread in the Christian epoch, this book identifies visceral historical patterns, where the more bread means to people and their institutions, the more it becomes subject to anxieties over symbolic proprietorship. There are many jealous regulatory impulses around the spiritual flourishing of bread; but none of them makes sense without appreciating the underlying viscerality attached to our affection for one kind of bread or another, or a given ritual for eating it. In order to analyse the several reactions to bread and its myths, the book proposes a history of viscerality, which invokes several contemporary themes related to dietary anxieties and a fear of bread. The book narrates how bread—at various times and for different tragic reasons—can lose its innocence.
Paléorient, 1990
We compare the Mesopotamian Uruk bevel rim bowl with the Egyptian Old Kingdom bread mold in terms of their ubiquity and physical attributes to suggest a common function.
Graeco-Latina Brunensia, 2019
When approaching the nature of things, Galen of Pergamon tends to use an analytic process based on the relation between different elements interacting in a particular system. With respect to ancient eating habits and health, this way of collecting information and formulating hypotheses has some potential for generating hierarchies and is attested to in De alimentorum facultatibus I, in which foodstuffs are evaluated considering the particular result expected for a subject's metabolism. This paper aims to describe the manner in which a hierarchical construction is made in respect to the qualities of bread. In order to understand how such a method serves Galen's science, it offers a systematization of his commentaries and notes on different kinds of bread and their nutritional properties in the equation: human body condition + (cereal + type of processing) = body reaction.
International journal of social science and human research, 2021
This article discusses bread, which was a significant part of the diet of the Turkic peoples during the reign of Mahmud Kashgari. Bread has been widely used by the Turks since ancient times. This bread has long been loved and used not only by the Turkic peoples, but also by the peoples of the world. Nowadays, the types of bread and methods of preparation are various. There is also a comparative analysis of the types of bread mentioned in the work of Mahmud Kashgari, as well as historical information about their preparation and further development of bread. In this scientific work, we can see in what conditions and with what tools the Turkic people baked bread.
Journal of Ethnic Foods, 2018
The “flat” breads include a multitude of bread types different from each other but are always relatively thin, ranging from a few millimeters to a few centimeters in thickness. These breads, whose origin is very ancient, fit well into the context of a subsistence economy: i) they can be obtained from cereals other than wheat, such as pseudocereals or legumes, allowing the use of sustainable local productions from marginal lands; ii) they do not necessarily require an oven to be baked; iii) they can serve as a dish and as a spoon/fork; iv) they can be dehydrated by a second baking process, preventing the growth of molds and extending the shelf life; v) they are transported with little encumbrance. These strong points make flat breads very popular, traditionally in Near East and Central Asia and also in some Mediterranean areas, in the Arabian Peninsula, and in the Indian subcontinent. By a multidisciplinary approach, this review gives an insight into the variety of traditional flat breads from the Fertile Crescent and related regions, classifying them on the basis of their production process. Moreover, the baking systems adopted to prepare flat breads are reviewed, such as vertical ovens (tannur and tabun) and griddles (saj), whose structure, origin, history, and values are described in detail. This overview shows that these breads have survived until today because of their versatility. In fact, flat breads can be produced both in the same way as they were made thousands of years ago and in modern fully automatic industrial lines, allowing tradition to meet innovation.
Journal of Archaeological Sciences Report 34(A), 2020
This paper is part of a Special Issue (https://www.sciencedirect.com/journal/journal-of-archaeological-science-reports/special-issues) on Contributions of Experimental Archaeology to Excavation and Material Studies, guest edited by Frederik W. Rademakers, Georges Verly, Florian Téreygeol and Johannes Auenmüller. Despite rich iconographic documentation, and the abundance of culinary ceramics discovered in archaeological sites, the process of bread production in moulds has intrigued Egyptologists for many years. Experiments presented in this article proposes a new chaîne opératoire for the production of bread in conical moulds dating from the early Middle Kingdom (2050–1900 BCE), mainly based on results from the site of Ain Sukhna. Thanks to a new analysis of the iconography, a re-examination of the ceramics, and a close collaboration with a farmer-baker using flours made from “old wheat”, experimentation produced perfectly baked breads that did not require breaking the ceramics to remove them from the moulds. The experiment also provides an explanation of the conical shape of the moulds, and the presence of several internal linings, as well as a better understanding of the role played by the use of low gluten flours, particularly starch-based flours, and the use of sourdough starter.

Loading Preview
Sorry, preview is currently unavailable. You can download the paper by clicking the button above.