gluten

Week 2: Grain

This week we sat down together and enjoyed some proper bread as we watched Cooked. It made me think how simple and amazing it is that food can bring people together. Throughout the episode, I was indulged by facts and information of food, and I realized how little I knew about food.

week 2 GRAIN

This week we talked about grain, and how bread has been used a both a social and political currency throughout history. As we sat around the table, passing around a loaf of bread Victoria cooked us, I was surprised how easily food can open people up to another. By spending time talking about grain, science, the history of bread, the simplicity of the recipe, etc, I feel like the class was able learn more about each other.

Week 02: Grain

After watching Cooked, the Netflix documentary series, I found it interesting that sourdough (yay) was THE bread for most of human history up until a hundred or so years ago. But then we discovered that white flour had the best commercial value, at the cost of stripping away all its nutrients. Rather than reverse this mistake, industries convinced the US to lax the guidelines of what constituted bread so that they could artificially add in the supposedly missing nutrients. This then leads to a culture in which we demonized certain nutrients like fat, carbohydrates, and gluton.

GRAIN: Bread of Life | Week 2

During class on January 16th, we watched clips of a Netflix show called Cooked. The episode discussed the role of air in bread. Pockets of air formed inside the bread we eat contain gas that we can taste in the back of our throats, affecting the flavor. I found it very intriguing that flour and water can not sustain a human being for long. However, after baking the two into bread, it is able to keep someone alive. Some part of the baking process contains an element of life. This revelation was astonishing to me.

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