Culinary time capsule: Exploring the history of food and its ingredients

When we talk about Goa, it is impossible to not talk about its bread and the history that comes with it. The early -morning breeze carries the poder's  (bread carrier) honking waking the people up, much-needed.  Goan Poee Like France or Germany, a soft artisanal roundel bread is at every goan meal; it is a staple. The pao  which is traditionally baked in coal ovens or wood-fired ovens, is a part of almost every Goan meal. The art of bread making has been left here by the Portuguese (cannot thank them enough) which then spread out throughout India. It was the Goans who first opened bakeries in Mumbai which led to pao  gaining massive popularity that continues till today. The art of making soft leavened breads have been there since the 1500s. Nowadays, breads are being baked in electric ovens, but few bakeries till date bake their breads in a traditional manner, to which they say it gives the breads better crust and a smoky aroma.  Bread making in Goa was customar...

  'Kleine Br ötchen Backen' meaning 'baking little rolls.' Although the history of breads go all the way back to over 5,000 years ago, German breads have been around since the middle ages and since then, they have evolved on a great scale. According to an article written in February 2021 which talked about a German survey, said that there are officially 3,200 varieties of breads and  rolls like  Sonnemblumenbrot and  Driekonbrot . It was also added to UNESCO's list of intangible cultural heritage earlier in the same year.  Germans do not usually prepare their breads with refined white flour but with mixing different grains and with more nutritious flours that make the bread rich and are also packed with vitamins and minerals. Although it is harder to chew, German breads are good for teeth and digestion. It is said that whole grain bread has been in Germany since the fifth century. In the nineteenth century when the production of white bread was industrializ...