The ‘azyme controversy of 1054’ became so divisive it contributed to the schism of east and west. But it has a lot to tell us about how we understand bread.
Gluten is in a variety of breads and baked goods − it helps them rise and gives bread its characteristic texture.
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Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
Canadians first learned about a price-fixing scandal that raised the wholesale price of bread in 2017, when Loblaw and George Weston revealed their part in it. A worker restocks shelves at an Atlantic Superstore grocery in Halifax in January 2022.
THE CANADIAN PRESS/Kelly Clark
Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.
Bakers in Nigeria recently increased bread prices.
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Viewed from Cairo, the war in Ukraine poses an existential threat to something Egyptians can’t do without: abundant, cheap bread.
Egyptian Prime Minister Mostafa Madbouly pledged to keep food prices in the fair range amid the ongoing conflict between Russia and Ukraine.
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Kibrom Abay, International Food Policy Research Institute (IFPRI) ; Clemens Breisinger, International Food Policy Research Institute (IFPRI) ; David Laborde Debucquet, International Food Policy Research Institute (IFPRI) ; Joseph Glauber, International Food Policy Research Institute (IFPRI) e Lina Alaaeldin Abdelfattah, International Food Policy Research Institute (IFPRI)
Egypt is already feeling the impact of the war, which has led to recent cancellation of tenders due to lack of offers, in particular from Ukraine and Russia.
As they do today, threats of destruction loomed in ancient Pompeii.
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Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
If you haven’t already, join the sourdough revolution. Being home means you can tend to your starter, satisfy carb cravings, bake healthier bread and impress your friends on social media.
These foods are all dependent on microorganisms for their distinctive flavor.
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Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
Sennedjem and Iineferti in the Fields of Iar, 1295–1213BC.
Charles K. Wilkinson/Met Museum of Art
What ancient crop genomes can tell us about our history.
An Egyptian street vendor selling bread walks past as a tear gas canister (background) fired by riot police during clashes with protesters near Cairo’s Tahrir Square on January 29, 2013.
Khhaled Desouki/AFP
Cornelius Vanderbilt Chair in Biological Sciences, Professor of Biological Sciences and Biomedical Informatics, and Director of the Vanderbilt Evolutionary Studies Initiative, Vanderbilt University