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https://www.um.edu.mt/library/oar/handle/123456789/134428| Title: | Modernising Mediterranean flatbread |
| Authors: | Ventura, Inês |
| Keywords: | Flatbreads New business enterprises Food science |
| Issue Date: | 2024-03 |
| Publisher: | University of Malta |
| Citation: | Ventura, I. (2024). Modernising Mediterranean flatbread. THINK Magazine, 43, 4-5. |
| Abstract: | What do focaccia, ftira, and pita bread have in common? If delicious or irresistible were some of the words that came into your mind, you’re correct. But that’s not why UM and a host of other partners are studying it. Flatbread – one of the first processed foods made by man – has been a staple food in the Mediterranean area for centuries. Its first record dates from a 14,400-yearold hunter-gatherer site in the Black Desert in northeastern Jordan. Interestingly enough, bread production based on wild cereals may have encouraged huntergatherers to cultivate cereals and thus contributed to the agricultural revolution in the Neolithic period. [excerpt] |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/134428 |
| Appears in Collections: | Think Magazine, Issue 43 Think Magazine, Issue 43 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| THINK43-Modernising.pdf | 251.18 kB | Adobe PDF | View/Open |
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