We waste millions of tonnes of bread every year. New research shows how it could be turned into something delicious.
Academic rigor, journalistic flair
Articles on Bread
Displaying 1 - 20 of 25 articles
You can thank yeast and bacteria for the distinctive taste and smell of the oldest leavened bread in history.
Freezing bread can not only cut down on food waste, it may also have modest benefits for your health.
The ‘azyme controversy of 1054’ became so divisive it contributed to the schism of east and west. But it has a lot to tell us about how we understand bread.
Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
Why is the $50 million going to the government and not to those who overpaid for bread? The answer is complicated.
Bread may be defined as an ‘ultra-processed food’ – but that doesn’t mean you need to stop eating it.
Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.
Bakers in Nigeria might go on strike again to protest rising cost of operations.
Viewed from Cairo, the war in Ukraine poses an existential threat to something Egyptians can’t do without: abundant, cheap bread.
Egypt is already feeling the impact of the war, which has led to recent cancellation of tenders due to lack of offers, in particular from Ukraine and Russia.
While they weren’t living through a pandemic, citizens of ancient Pompeii weren’t strangers to societal stress.
Your local ducks (and other wild birds) will thank you.
Aboriginal people once used native grasses to produce bread. So let’s resurrect Australia’s ancient breadmaking tradition.
During the lockdown, baking bread can bring us together and help us articulate our fears.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
If you haven’t already, join the sourdough revolution. Being home means you can tend to your starter, satisfy carb cravings, bake healthier bread and impress your friends on social media.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
What ancient crop genomes can tell us about our history.
In Morocco, bread is not only a symbol for wider demands but also the material basis of affordable and just living conditions.
Top contributors
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Visiting Academic, Aston Medical School, Aston University
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Chief Research Advisor, Grantham Centre for Sustainable Futures, University of Sheffield
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Associate Professor of Hospitality Management, Colorado State University
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Honorary Associate Professor of Agriculture and Food, The University of Melbourne
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Doctorant en épistémologie et chargé du projet DIM ASTREA, Inrae
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Senior Research Fellow, International Food Policy Research Institute (IFPRI)
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Lecturer in Dietetics, Swinburne University of Technology
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Lecturer in Human Geography, University of Sydney
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Postdoctoral Research Associate, UCL
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Senior Research Fellow, International Food Policy Research Institute (IFPRI)
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Senior Research Fellow, International Food Policy Research Institute (IFPRI)
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Associate Professor & Vice-Dean Research, Civil Law Section, Faculty of Law, L’Université d’Ottawa/University of Ottawa
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Research scientist at Plant Breeding Institute, University of Sydney, University of Sydney
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Senior Research Associate Engineer, The Ohio State University
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Chercheuse en sciences alimentaire, présidente du centre de recherche Ile-de-France – Versailles-Grignon, Inrae
