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Article: Breads from around the world.
- Article from:
- Countryside & Small Stock Journal
- Article date:
- March 1, 1999
CopyrightCOPYRIGHT 1999 Countryside Publications Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Certain eating patterns that arose with the beginning of agriculture still exist in many parts of the world. These foods depended on what was available, which in turn was determined by native plants and climate.
In Mexico the staples are corn, beans and rice. In China, they are rice and soybeans. In many of the cooler regions of Europe you'll find rye bread and cheese, and in Africa it's sorghum and peanuts. Many American Indians used the Three Sisters: corn, beans and squash.
Without our modern knowledge of nutrition, and amino acids, even ancient people somehow knew that certain foods "went together" to provide a more complete diet.
Modern ...