A 2,000-year-old still life fresco depicting a flat focaccia (Italian flatbread) has been found among the ruins of Pompeii, an ancient Roman city frozen...
A team of scientists at the Technische Universität München in Germany has identified the key compounds that give soft pretzels their distinctive scent.
Soft...
Propionates, salts of a short-chain fatty acid called propionic acid, are widely used in baked goods, animal feeds and artificial flavorings. Although...
Archaeologists from the Universities of Copenhagen and Cambridge, and University College London have unearthed the charred remains of a flatbread baked...
Using Paleolithic conical mortars carved into bedrock, a team of experimental archaeologists has reconstructed how the Natufian people – hunter-gatherers...
