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.
L’expertise universitaire, l’exigence journalistique
Articles sur Bread
Affichage de 1 à 20 de 22 articles
Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
Why is the $50 million going to the government and not to those who overpaid for bread? The answer is complicated.
Bread may be defined as an ‘ultra-processed food’ – but that doesn’t mean you need to stop eating it.
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 might go on strike again to protest rising cost of operations.
Viewed from Cairo, the war in Ukraine poses an existential threat to something Egyptians can’t do without: abundant, cheap bread.
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.
While they weren’t living through a pandemic, citizens of ancient Pompeii weren’t strangers to societal stress.
Your local ducks (and other wild birds) will thank you.
Aboriginal people once used native grasses to produce bread. So let’s resurrect Australia’s ancient breadmaking tradition.
During the lockdown, baking bread can bring us together and help us articulate our fears.
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.
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?
What ancient crop genomes can tell us about our history.
In Morocco, bread is not only a symbol for wider demands but also the material basis of affordable and just living conditions.
With so many bread options it’s a hard choice. Here’s which bread you should choose and why.
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
Canadian consumers could benefit from the Competition Bureau’s investigation into the so-called bread cartel, but not in a way they think. Here’s how.
Les contributeurs les plus fréquents
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Honorary Associate Professor of Agriculture and Food, The University of Melbourne
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Lecturer in English literature, Manchester Metropolitan University
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Doctorant en épistémologie et chargé du projet DIM ASTREA, Inrae
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Chercheuse en sciences alimentaire, présidente du centre de recherche Ile-de-France – Versailles-Grignon, Inrae
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Lecturer in Dietetics, Swinburne University of Technology
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Postdoctoral Researcher, Goethe University Frankfurt am Main
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Associate Professor of Hospitality Management, Colorado State University
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Cornelius Vanderbilt Chair in Biological Sciences, Professor of Biological Sciences and Biomedical Informatics, and Director of the Vanderbilt Evolutionary Studies Initiative, Vanderbilt University
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Research scientist at Plant Breeding Institute, University of Sydney, University of Sydney
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Postdoctoral Research Associate, UCL
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Associate Professor, University of Sydney
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Lecturer in Human Geography, University of Sydney
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Research dietitian, Department of Gastroenterology, Monash University
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Chief Research Advisor, Grantham Centre for Sustainable Futures, University of Sheffield
