Bread was central to the formation of early human societies. From the Fertile Crescent, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa, and east toward East Asia. This in turn led to the formation of towns, which curtailed nomadic lifestyles, and gave rise to other forms of societal organization. Similar developments occurred in the Americas with maize and in Asia with rice.
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👉 History of bread in the context of Bolboschoenus
Bolboschoenus is a genus of plants in the sedge family, of nearly cosmopolitan distribution. Epipaleolithic and Neolithic peoples used ground root tubers of these plants to make the first breads.
- Bolboschoenus caldwellii (V.J.Cook) Soják – Australia, New Zealand
- Bolboschoenus capensis (Burm.f.) Holub – Cape Province of South Africa
- Bolboschoenus fluviatilis (Torr.) Soják – Australia, New Zealand, New Caledonia, Canada, United States, northeastern Mexico
- Bolboschoenus glaucus (Lam.) S.G.Sm. – southern Europe, Africa, Middle East, Central Asia, India, Mongolia
- Bolboschoenus grandispicus (Steud.) Lewej. & Lobin – coastal dunes in Senegal
- Bolboschoenus laticarpus Marhold, Hroudová, Ducháček & Zákr – central Europe from Britain and France to Ukraine; Algeria, Turkey
- Bolboschoenus maritimus (L.) Palla in W.D.J.Koch – widespread across much of temperate and subtropical Europe, Africa, Asia, North America, South America and various islands
- Bolboschoenus medianus (V.J.Cook) Soják – Australia, New Zealand
- Bolboschoenus nobilis (Ridl.) Goetgh. & D.A.Simpson – Angola, Namibia
- Bolboschoenus novae-angliae (Britton) S.G.Sm. – northeastern United States from Maine south along the seacoast to Georgia
- Bolboschoenus planiculmis (F.Schmidt) T.V.Egorova – much of Europe and Asia from Spain to Japan and south to New Guinea
- Bolboschoenus robustus (Pursh) Soják – eastern United States; California, Bermuda, Bahamas, east coast of Mexico (from Tamaulipas to Tabasco), New Brunswick, northern South America
- Bolboschoenus schmidii (Raymond) Holub – Iran, Central Asia
- Bolboschoenus stagnicola (Raymond) Soják. – Pakistan
- Bolboschoenus yagara (Ohwi) Y.C.Yang & M.Zhan – northern Eurasia from Germany and Sweden to Japan and Kamchatka, including Russia, Siberia, China
In this Dossier
History of bread in the context of Unleavened bread
Unleavened bread is any of a wide variety of breads which are prepared without using raising agents such as yeast or sodium bicarbonate. The preparation of bread-like non-leavened cooked grain foods appeared in prehistoric times.
Unleavened breads are generally flat breads. Unleavened breads, such as the tortilla and roti, are staple foods in Central America and South Asia, respectively. Unleavened sacramental bread plays a major part in Christian liturgy and Eucharistic theology.
View the full Wikipedia page for Unleavened bread