Alba Serrano Jéssica Ávila Aleix Martí

    Objective Hypothesis Bread an essential food Introduction   HISTORY OF BREAD STADISTICS

  Learn about history of bread Compare exports and consume in Stadistic part Giovanni Giacometti

 Through history, Europe has been the most consumer and exporter of bread. And contrast this hypothesis.

 Is a staple food cooking a dough of: flour + water +additional ingredients (often)    Common bread’s base: WHEAT Salt, water, flour, yeast Four steps to bake bread Massa llevat (dough) (yeast)

  The usual bread we know wheat Always produced and consumed (Europe and North America)  We only are going to work with this type of Bread

 PREHISTORY 30,000 years ago (unleaved bread)  Wheat in diet (nomad sedentary)  Cereals and bread  Central Asia Staple food in Neolithic.

 Fermentation

ANCIENT EGYPT Ajet Peret Shemu   Harvest calendar Collita harvest  Nile floods(wheat)   Became a salary Upper clases(wheat bread)  Lower clases (barley bread) Refinement of flour uncommon

 Archeological evidences

ANCIENT GREECE   Basic aliment too. (wheat/ barley) Diversity of breads   Egyptians way Baked dough loaves at home: Clay oven Dame-shaped cover

 Different types of bread:(boletus, streptice)  Importance of bread in Greeks life and diet Religion breads: ( Christopomo, Vasilopita,Tsoureki)

ROMAN EMPIRE      XVIII or XVII b.C

Stone ovens Wheat grain Bakeries and bakers “You are what you eat”

MIDDLE AGES      Bread, meat, and fish Kneaded at home-public ovens Baker profession Wood oven Manchet/ rye,barley bread

MODERN ERA  scientific advances (new forms bread)     When Population the production 1924” Ward Baking Company Bread” Herbicides, fungicides Consume since s.XIX

too.

   Hypothesis Europe and North America 1961,1978, 2008

canada U.S.A

North America consume exports

5000 5675 10675 9137 7707 16844

Germany switzerland trinidad and tobago finland Netherlands Italy Denmark Belgium Luxembourg Sweden Norway Europe consume

7721 1053 801 794 1014 908 412 12703

exports

1591 1658 522 379 1412 454 610 10639 1088 18353

consume exports

Canada U.S.A

North America consume

15340 17310 32650

exports

25292 1775 27067

Germany Netherlands Sweden Belgium Luxembourg Italy Denmark United Kingdom Consume

32145 14363 9967 8608

exports.

45987 25143 9851 1013 5696 7647 5185 3815 2122 19667

France Norway Europe

7334 3410 94355 6129 3335 117062

United States of America Consume

102109,00

export

203173,00

Canada

140980,00 437787,00

North America

243089,00 640960,00

Germany Austria Belgium Denmark Spain Russian federation Finland France Italy Netherlands Portugal United kingdom Sweeden Europe Consume

76913,00 30263,00 86474,00 40743,00 35916,00 16517,00

export

167997,00 63773,00 164848,00 107834,00 100137,00 35060,00 15502,00 91603,00 49701,00 89008,00 18983,00 117446,00 43381,00 712450,00 39432,00 203233,00 99151,00 137462,00 35080,00 287002,00 105799,00 1546808,00

 Pearson coeficient: 0,02236068

 Pearson Coeficient: 0,8812

 Pearson Coeficient: 0,95462034

  True hypothesis Difficulties

  HISTORY http://www.botham.co.uk/bread/history1.ht

m http://www.hampshiremills.org/Snippets%20 history%20of%20bread.htm

  http://en.wikipedia.org/wiki/History_of_brea d STADISTICS http://faostat.fao.org/site/342/default.aspx

 Notebook Activity