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51-52) "The brewing of beer may well have occurred soon after the production of cereal crops, and no doubt for a long time beer was home-produced and in the hands of housewives responsible for preparing the gruel or bread..first production of beer may be reasonably considered as an accidental discovery resulting for the malting of grain for other purposes." ---Food in Antiquity: A Survey of the Diet of Early Peoples, Don Brothwell and Patricia Brothwell, expanded edition [Johns Hopkins: Maryland] 1998 (p.
166) On the Web Recommended reading: English Bread and Yeast Cookery, Elizabeth David Six Thousand Years of Bread, H. Jacob The Story of Bread, Ronald Sheppard and Edward Newton Ancient ovens & baking "The most important part of the baker's equipment is, and always has been, his oven.
Christians and Moslems – faith mates, soul mates and now work mates! Quote of the Day: “Before we “shake your hand” in responding to your letter, .” – Rick Warren, one of the main signers of the Yale Covenant For Islam and Christian Unity This weekend, the Memorial Drive Presbyterian Church in Houston along with Christian communities in Atlanta, Seattle, and Detroit will initiate a series of sermons that have been designed to produce an ecumenical reconciliation between Christianity and Islam.
In addition to the sermons, the Sunday school lessons will center on the inspired teachings of the Prophet Mohammad.
Kiple and Kriemhild Conee Ornelas, Volume 1 [Cambridge University Press: Cambridge] 2000 (p.
619-620) "It seems that the discovery of ale was stimulated by the process of bread-making.
Indeed, there are scholars who have theorized that a taste for ale prompted the beginning of agriculture, in which case humans have been brewing for some 10,000 years...
Most archaeological evidence, however, suggests that fermentation was being used in one manner or another by around 4000 to 3500 B. Some of this evidence-from an ancient Mesopotamian trading outpost called Godin Tepe in present-day Iran- indicates that barley was being fermented at that location around 3500 B. Additional evidence recoverd at Hacinegi Tepe (a similar site in southern Turkey) also suggest that ancient Mesopotamians were fermenting barley at a very early date...
It is the oven which influences the final character of the loaf; the effieciencycy of an oven, or lack of it, can determine the success or failure of any bread baker's business. It was the Egyptians who first used a manufactured portable oven.
There is no question that fermentation takes place accidentally (as it must have done countless times before humans learned something about controlling the process), and most investigators believe that barley was first cultivated in the Fertile Crescent region of lower Mesopotamia between the Tigris and Euphrates rivers.