Was watching a video on medieval cooking.
Back then, coarse breads were for the poor, only the elites had refined grain bread.
Now it’s the opposite - refined white bread for the masses - the “artisanal”, coarser breads are high-priced.
“Back then, coarse breads were for the poor, only the elites had refined grain bread.
Now it’s the opposite - refined white bread for the masses - the “artisanal”, coarser breads are high-priced.”
Excellent observation.
Made a loaf of Marble Rye Wednesday...soooo good!
Lobster used to be what poor people ate. Oysters too.
Exactly. LOL. IOW, “processed” foods should be for the elite, not the cheap.
Also, as a person with gastrointestinal issues, I’m aware there are many conditions where “processed” is the recommended type. “Pure” unfettered food causes too much trouble,
Tell me about it. I pay about $10 a loaf for fresh made sourdough at the local farmer's market here. And I pay it because it's so good. Need to finish it in two days however or it's hard as a brick.
When I retire, I'm going to learn how to bake my own bread. I will never eat the processed white bread crap from the supermarkets.
Speaking of farmer's markets, I agree with the observations of the article. In the past, farmer's markets were the province of the birkenstock-wearing, granola-eating hippie crowd. Now we are seeing a lot more regular people coming through them. The prices haven't come down though. We learned that it's better to go to the actual farms as they usually have a self-service farm stand with much more reasonable prices.