In America

The colonization of North America also led to a food mix between the European cultures that settled in the new lands, and the culture of the indigenous people who lived there; As in the south, the most abundant cereal there was corn. The gastronomy of the native Indians already included a type of fried bread that was very common among the southwestern tribes, such as the Navajos, who prepare this type of bread even today. The European settlers who went to North America introduced a measurement system of volume units maintained today in American baking and pastry recipe books, which is based on cups (cups "Cup (volume unit)")) and tablespoons or teaspoons.[7] Between the coexistence between the first settlers and the Indians, people emerged who are remembered today, there were among the Indians some who helped the first settlers to survive in the strange lands, among them are Squanto: taught the first European settlers how to cook corn, hunt, gather, etc. As the years passed, as in the south, the settlers changed the demand and soon wheat would begin to be planted along with corn.

During the Renaissance, Italian chefs were famous in Europe for their skill in baking and cooking bread and for this reason English and French noble families used to hire them as private cooks in their homes. The new bread products they introduced were called biscuits "Bizcocho (España)") (bizcocho "Bizcocho (España)"), literally: "twice cooked").

Prices

The price of bread has always been monitored in one way or another by the authorities of each region. In 1594 French bakers were forced to mark each loaf of bread in order to identify frauds, a custom that spread from the reign of Dagobert of Merovingia until well into the century.[4] A tax on salt, known as la gabelle, made French bakers economize on the use of such a condiment. In this way, it is mentioned that the luxurious breads of the aristocracy were often salted.[8] At the time of the French Revolution, the price of salt was lowered from 14 to 1 sous and this made the bread distributed to the general public salty. L'Encyclopédie by Diderot dedicates a chapter to the artisanal bakery of the century. It is at this time that refined baking methods appear, giving rise to puff pastries and choux pastries, and recipe books contain recipes for making bread, rolls, buns, cakes and cookies.

Bakeries of the future

Since the beginning of the century, 70% of the bread consumed in the world is made from wheat flour. The tendency to consume other cereals has decreased. However, in the 1990s, artisanal bakeries appeared in Europe that attracted clientele in love with the "classic flavor" of bread.[9]​ Little by little, "whole wheat bread" was introduced due to the benefits of fiber. One of the promoters of this idea of ​​a "new bread" is the French baker Lionel Poilâne, who created a chain of bakeries with a classic style: artisanal bread. At the beginning of the century there was a return to bread made with less refined flour and it was not unusual to see a section in bakeries with this type of bread for sale. In the United States this trend is called Artisan Baking and it becomes a new trend. One of the breads that emerged from this artisanal bread trend is, for example, the French "campaillou"), a rye bread. Many of the buns that during the Middle Ages were sweet variants of risen doughs, are now part of Christmas cuisine and are enjoyed on these dates, such as pain d'épice (spice bread).

The improvement in bread production and the possibility of incorporating a small oven in certain establishments means that bread can now be made in bars and restaurants, taking bread production out of the traditional bakery. Added to this process is the possibility of using previously frozen bread dough, which makes the production of "freshly made" bread more operational. The world food crisis (2007-2008) "World food crisis (2007-2008)") causes the price of cereals to rise to unsuspected levels and as a consequence the price of bread rises in some countries, which causes economic destabilization (especially in countries where cereals such as wheat are not produced, which forces its import).

In America

The colonization of North America also led to a food mix between the European cultures that settled in the new lands, and the culture of the indigenous people who lived there; As in the south, the most abundant cereal there was corn. The gastronomy of the native Indians already included a type of fried bread that was very common among the southwestern tribes, such as the Navajos, who prepare this type of bread even today. The European settlers who went to North America introduced a measurement system of volume units maintained today in American baking and pastry recipe books, which is based on cups (cups "Cup (volume unit)")) and tablespoons or teaspoons.[7] Between the coexistence between the first settlers and the Indians, people emerged who are remembered today, there were among the Indians some who helped the first settlers to survive in the strange lands, among them are Squanto: taught the first European settlers how to cook corn, hunt, gather, etc. As the years passed, as in the south, the settlers changed the demand and soon wheat would begin to be planted along with corn.

During the Renaissance, Italian chefs were famous in Europe for their skill in baking and cooking bread and for this reason English and French noble families used to hire them as private cooks in their homes. The new bread products they introduced were called biscuits "Bizcocho (España)") (bizcocho "Bizcocho (España)"), literally: "twice cooked").

Prices

The price of bread has always been monitored in one way or another by the authorities of each region. In 1594 French bakers were forced to mark each loaf of bread in order to identify frauds, a custom that spread from the reign of Dagobert of Merovingia until well into the century.[4] A tax on salt, known as la gabelle, made French bakers economize on the use of such a condiment. In this way, it is mentioned that the luxurious breads of the aristocracy were often salted.[8] At the time of the French Revolution, the price of salt was lowered from 14 to 1 sous and this made the bread distributed to the general public salty. L'Encyclopédie by Diderot dedicates a chapter to the artisanal bakery of the century. It is at this time that refined baking methods appear, giving rise to puff pastries and choux pastries, and recipe books contain recipes for making bread, rolls, buns, cakes and cookies.

Bakeries of the future

Since the beginning of the century, 70% of the bread consumed in the world is made from wheat flour. The tendency to consume other cereals has decreased. However, in the 1990s, artisanal bakeries appeared in Europe that attracted clientele in love with the "classic flavor" of bread.[9]​ Little by little, "whole wheat bread" was introduced due to the benefits of fiber. One of the promoters of this idea of ​​a "new bread" is the French baker Lionel Poilâne, who created a chain of bakeries with a classic style: artisanal bread. At the beginning of the century there was a return to bread made with less refined flour and it was not unusual to see a section in bakeries with this type of bread for sale. In the United States this trend is called Artisan Baking and it becomes a new trend. One of the breads that emerged from this artisanal bread trend is, for example, the French "campaillou"), a rye bread. Many of the buns that during the Middle Ages were sweet variants of risen doughs, are now part of Christmas cuisine and are enjoyed on these dates, such as pain d'épice (spice bread).

The improvement in bread production and the possibility of incorporating a small oven in certain establishments means that bread can now be made in bars and restaurants, taking bread production out of the traditional bakery. Added to this process is the possibility of using previously frozen bread dough, which makes the production of "freshly made" bread more operational. The world food crisis (2007-2008) "World food crisis (2007-2008)") causes the price of cereals to rise to unsuspected levels and as a consequence the price of bread rises in some countries, which causes economic destabilization (especially in countries where cereals such as wheat are not produced, which forces its import).