Bread

Why do we have bread? That's a great place to start. We could just as easily munch on dry wheat kernels instead. Or we could grind the wheat into flour, mix the flour with water and eat it as a wet mush. Or we could pour the mush out on a table and dry the mush into thin brittle sheets.

We don't do that, mainly because bread tastes a lot better, and it also works a lot better for sandwiches. Bread is moist (not wet like mush or dry like dried mush), soft (unlike wheat kernels), spongy and delicious. Bread is a bio-chemical technology for turning wheat flour into something tasty!

This week, we look at the history of bread.

TTFN, Fred.


Quote of the week: "Where we have strong emotions, we're liable to fool ourselves." - Carl Sagan, Cosmos, (US astronomer & popularizer of astronomy (1934 - 1996)

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Bread