Dr. Charles Glabau, a renown cereal scientist donated these samples of Egyptian Bread and Grain to the American Institute of Baking in 1973. Mr. Glabau wrote an article about his research on these samples entitled, "Some Physical and Chemical Properties of Egyptian Bread," that appeared in May 1938 issue of Cereal Chemistry. The samples included bread, baked in Egypt in the year 1494 B.C. The bread was discovered by archeologists from the New York Metropolitan Museum of Art in 1936, when they unsealed a tomb belonging to the parents and younger brother of Sen-mut, master builder to Queen Hat-Shepsut. The ancient Egyptians have long been credited with the discovery of the twin arts of fermentation and baking.
|This is apparently a grain residue remaining from the manufacture of beer. It is composed of hulls of grain, in which a sycamore leaf is embedded sycamore being used by the Egyptians instead of hops to supply bitterness to the beer.|
|This is a sample of spelt, the predecessor of wheat. It was the most common form of wheat in early times, and is still popular in Germany and Switzerland, especially on poor soils|
|This is a sample of the wheat grown in ancient Egypt.|
|This is a product on the order of our plum pudding. It is rather heavy, showing very little porosity, is quite charred, and appears to be made up of a deposit of fruit with a small quantity of grain to hold it together|
1 2 3 Next