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Title: Malta's sourdough breads
Other Titles: Traditional European breads. An illustrative compendium of ancestral knowledge and cultural heritage
Authors: Buttigieg, Noel
Magro, Christopher
Muscat, Arianne
Deceslis, Stephen
Valdamidris, Vasilis
Keywords: Bread -- Malta
Sourdough bread -- Malta
Food habits -- Malta
Bread industry -- Malta -- History
Cooking, Maltese
Issue Date: 2023
Publisher: Springer
Citation: Buttigieg, N., Magro, C., Muscat, A., Decelis, S. & Valdramidis, V. (2023). Malta's sourdough breads. In M. Garcia-Vaquero, K. Pastor, G. E. Orhunm, A. McElhatton & J. M. F. Rocha (Eds.), Traditional European breads. An illustrative compendium of ancestral knowledge and cultural heritage (pp. 215-232). Cham: Springer.
Abstract: The Maltese bread is an oval to round, crusty crumb bread, while the ftira is a sourdough flat bread which is quality marked since its introduction to the list of UNESCO’s World Intangible Heritage for Humanity. These two bread types are the most popular breads that are eaten by the Maltese people. Throughout the years the number of artisan bakers has been reduced drastically, and only a few still have the skill and mastery to perform such laborous work. It is greatly important to document such culinary heritage with regards to the local bread, as currently there is only very old and scarce literature that has been published. This chapter should provide a detailed summary of what goes on in an artisanal bakery to produce the Maltese Bread and ftira.
ISSN: 9783031233517
Appears in Collections:Scholarly Works - FacEMATou

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