c**i
发帖数: 6973 | 1 (1) Benjamin Yeh, From hunger to Honour: Top Taiwan Baker Thanks Mum. AFP,
Sept 8, 2011
http://news.yahoo.com/hunger-honour-top-
taiwan-baker-thanks-mum-042647138.html
("Japan ran Taiwan as a colony for 50 years after 1895 and introduced the
island to bread, albeit in a soft version without hard crusts")
Note:
(a) WU Pao-chun 吳 寶春
Loa Iok-sin, Taiwanese Baker Wins Industry’s Top Prize in Paris. Taipei
Times, Mar 14, 2011.
http://www.taipeitimes.com/News
/front/archives/2010/03/14/2003467997
(b) Bakery Masters
http://www.international-bakery-exhibition.com/Default/4/148/19
(c) In Taiwan a loaf of (soft) bread was, when I was in Taiwan, called 食パ
ン, where 食 is pornounced "shoku" and パ ン (pronounced "pan") is French
word for bread.
(2)
(a) Based on various evidences, humans started making beer (In Egypt and
Mesoptamia) around the time of cereal farming) and wine (from grape in
Georgia) roughly about 10,000 years ago, It is believed that leavened bread
was accidentally created when a live bit of beer or wine was introduced into
the bread. The agent behind beer or wine is the same as that of leavened
bread: Saccharomyces cerevisiae or baker's yeast, whose spore is in the air.
See
The History of Bread Yeast. BBC, Aug 2, 2004
http://www.bbc.co.uk/dna/h2g2/A2791820
("We don't know when or how the first leavened bread occurred1; only that
the first records of any sort of bread are in ancient Egyptian hieroglyphs")
* barm (n; Middle English berme, from Old English beorma; akin to Middle Low
German berm yeast, Latin fermentum yeast, fervēre to boil, Old Irish
berbaid he boils):
"yeast formed on fermenting malt liquors"
* wort (n): "a sweet liquid drained from mash and fermented to make beer and
whiskey"
Both definitions are from www.m-w.com.
(b) Bible mentioned many times both unleavened and leavened bread.
(3) Chinese have had noodles, but not leavened bread until the West
introduced the latter.
(a) Chinese noodles
http://en.wikipedia.org/wiki/Chinese_noodles
Quote:
"the first written account [in the world] of noodles dates from the Chinese
East Han Dynasty, between AD 25 and 220.
"In October 2005, the oldest noodles yet discovered were found in Qinghai,
China, at the Lajia 喇家 archaeological site, during excavation of a
Neolithic Qijia culture settlement along the Yellow River. The 4,000-year-
old noodles appear to have been made from foxtail millet and broomcorn
millet. Today, millet is not a commonly used ingredient in Chinese noodles.
(b) Lynn Olver, FAQs: Asian-American cuisine. Food Timeline, undated (last
update Aug 24, 2011).
http://www.foodtimeline.org/foodasian.html
(section: Chinese bread)
(4)
(a) Vicky Huang, A Bite of Happiness. Taiwan Review, July 1, 2010
http://taiwanreview.nat.gov.tw/ct.asp?xItem=107216&CtNode=1337
("bread was introduced from Japan when Taiwan was a Japanese colony * * *
Prior to Japanese rule over Taiwan (1895−1945), the island’s bakeries
were called Chinese pastry shops and provided only traditional Taiwanese
baked goods such as pineapple cakes, Chang says")
Contrast:
(a) kashi pan 菓子（かし）パン
Note that in Japanese language 菓子 かし does not mean "fruit," but means
"pastry, confectionery.
この菓子を自由にお取り下さい。 Please help yourself to these cakes."
Jim Breen's online dictionary.
(b) Kashi (company)
http://en.wikipedia.org/wiki/Kashi_(company)
(After considering names such as "Gold'n Grains" and "Graino", the company
decided on Kashi, a synthesis of "kashruth" (kosher) and "Kushi", the last
name of the Japanese couple [Michio KUSHI 久司 道夫 (born in 1926 in Japan)
and his wife] who introduced the macrobiotic dietary regimen to America)
(b) Origin of the string noodles. String NooDle of Mucha, undated.
http://library.taiwanschoolnet.org/gsh2008/gsh5334/eng/OriginOf
("The string noodle, which is also a type of noodle, is mostly popular in
Fuzhou, which is why the Taiwan string noodle is often called Fuzhou string
noodle, seemingly to indicate the origin of Taiwan string noodle")
string noodle 麵線
Mucha 木柵
http://zh.wikipedia.org/wiki/%E6%9C%A8%E6%9F%B5 |
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