La bio pour tous Lucky Peach Why did our ancestors prefer white bread to wholegrains? – Rachel Laudan A couple of days ago, a reader contacted me to ask me to clarify my post on why our ancestors preferred white bread. I checked the post. It’s been consistently one of my most popular. Before white bread became ubiquitous Bear with me while I lay out the background. Only in the late nineteenth and twentieth century did large numbers of “our ancestors”–and obviously this depends on which part of the world they lived in–begin eating white bread. For most of history, after the shift to agriculture, a large proportion of the world’s population depended on grains such as wheat, rice, corn (maize), barley, oats, rye, or millet for as much as 70-90% of their calories. Even when the outer protective husks of grains had been removed they were hard to digest without further treatment: pounding, grinding, sprouting, fermenting and so on. If grains are ground into flour, mixed with water to make a paste, and then that paste is cooked usually by dry heat, the result is bread. Wheat bread was for the few.
Le Marché Citoyen - annuaire bio, équitable, solidaire et local M O D E L M A N G E T O U T A Brief History of Bread Bread, in all its various forms, is the most widely consumed food in the world. Not only is it an important source of carbohydrates, it’s also portable and compact, which helps to explain why it has been an integral part of our diet for thousands of years. In fact, recent scholarship suggests humans started baking bread at least 30,000 years ago. Prehistoric man had already been making gruel from water and grains, so it was a small jump to starting cooking this mixture into a solid by frying it on stones. But how did humanity get from this prehistoric flatbread to a fluffy, grocery store loaf? 1. The most common leavening for bread is yeast. 2. 3. But in 1917, itinerant jeweler Otto Rohwedder created the first mechanized bread slicer. Progress led us to what was supposed to be the ideal loaf of bread: white, ultra-fluffy and pre-cut into even slices. Then, visit your local home improvement store, and poke around the slate tiling. Now, you need to build a big fire.
Assiette Planète L’équipe Anne Didier-Pétremant Anne Didier-Pétremant a créé De mon assiette à notre planète en 2006, pour prolonger le travail engagé depuis 2000 dans les écoles et les collèges. Après des études à l’ESC Reims (aujourd’hui NEOMA Business school) , Anne a travaillé dans le secteur de la santé (Institut Pasteur et laboratoire CIBA-GEIGY) et dispose d’une large expérience associative (association de parents d’élèves et association de patients), en France et aux États-Unis Son activité comprend l’accompagnement de projets de restauration durable pour de nombreuses collectivités, des projets pilotes de solidarité alimentaire et des interventions en éducation au goût, du bébé à la personne âgée. Elle est passionnée par les sujets des pratiques et des comportements alimentaires des mangeurs et par l’alimentation des publics fragilisés. Chantal Geronimi Chantal Geronimi a rejoint l’association « De mon assiette à notre planète » en 2007. Francine Audema
molly yeh How the Potato Changed the World When potato plants bloom, they send up five-lobed flowers that spangle fields like fat purple stars. By some accounts, Marie Antoinette liked the blossoms so much that she put them in her hair. Her husband, Louis XVI, put one in his buttonhole, inspiring a brief vogue in which the French aristocracy swanned around with potato plants on their clothes. Today the potato is the fifth most important crop worldwide, after wheat, corn, rice and sugar cane. About 250 million years ago, the world consisted of a single giant landmass now known as Pangaea. Compared with grains, tubers are inherently more productive. Many researchers believe that the potato’s arrival in northern Europe spelled an end to famine there. Equally important, the European and North American adoption of the potato set the template for modern agriculture—the so-called agro-industrial complex. In 1853 an Alsatian sculptor named Andreas Friederich erected a statue of Sir Francis Drake in Offenburg, in southwest Germany.
Etude NutriNet-Santé Il s’agit d’étudier, sur un large groupe de personnes vivant en France : Les comportements alimentaires et leurs déterminants en fonction de l’âge, du sexe, des conditions socio-économiques, du lieu de résidence, etc. Les relations entre les apports alimentaires, l’activité physique, l’état nutritionnel et la santé. Tous les grands problèmes de santé seront étudiés, entre autre l’obésité, l’hypertension artérielle, le diabète, les dyslipidémies, les maladies cardiovasculaires, les cancers, etc. Le but de cette étude est d’identifier des facteurs de risque ou de protection liés à la nutrition pour ces maladies, étape indispensable pour établir des recommandations nutritionnelles permettant de prévenir le risque de maladies et d’améliorer la qualité de la santé de la population actuelle et des générations futures.
The Bojon Gourmet Polish Hamburgers - The Tipsy Housewife This is one of those family recipes that you never stop craving. These Polish Hamburgers are a meal that my Grandma always used to make. We would have them on weekdays, and sometimes we would even have them on special occasions. They were THAT good. Polish Hamburgers are called Klotlety or Klupskies in Polish. Ingredients 2 lbs of Ground Pork3/4 lb of Ground Beef1 1/2 Sleeves of Saltine Crackers, crushed up fine.3/4 C of Milk2 Eggs, whisked1 Medium Yellow Onion, minced very fine.1 Green Pepper, minced very fine.Salt & Pepper to taste, I prefer a lot of pepper. While this may seem like a lot of ingredients, it should mostly be pantry items you have on hand. Steps This recipe is not a complicated one. For other great family recipes, CLICK HERE. Like this: Like Loading...
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