Porridge
Brei (from Middle High German brī / brīe , "porridge", from the Indo-European root * bher [e] for "swell, wake up, simmer") is a dish made from crushed or ground, liquid-boiled grain ( groats , semolina or flour ) or also other ingredients from thick to semi-solid consistency. It is the oldest and simplest preparation for grain and still the most important worldwide today. Later descendants of the slurry are the pita bread and since the invention of the oven , which consists of fermented mash leavened bread and the beer .
history
When the porridge was invented is uncertain. There are finds from the Paleolithic age of roasted wild grain, grinding stones and mortar-like stone vessels and they at least allow the assumption that the raw inedible grain was crushed and cooked back then, which was probably in animal stomachs, leather bags, baskets or clay pits with heated stones before the invention of pottery happened. The preparation of porridge was known with certainty in the Neolithic Age at the beginning of agriculture at least 10,000 years ago.
In Europe, porridge was the main staple of the majority of the population until the end of the 18th century - all those who did not have an oven, enough fuel and access to a flour mill, the prerequisites for making the more elaborate bread. It was then largely replaced by the potato and also by bread, which was generally available from bakeries that no longer belonged to the landlord. Porridge such as English porridge , Italian polenta and various, mostly sweet preparations such as semolina porridge as dessert or food for children and sick people are still widespread today .
Porridge has remained the staple food in poorer regions of the world, especially in Africa (see Fufu and Nshima or Ugali ).
Types of porridge
Different types of porridge, sorted by raw material:
- Cereal porridge
- Wheat porridge
- Semolina porridge
- Wheat flakes for muesli
- Corn porridge
-
Porridge / porridge
- cereal
- Havregrøt
- Oat porridge / oatmeal
- Congee
-
Buckwheat
- Gretnevaya kasha - Slavic buckwheat groats
- Vegetable puree
- Fruit pulp
literature
- Gert von Paczensky , Anna Dünnebier: Cultural history of eating and drinking. Orbis, Munich 1999, ISBN 3-572-10047-X .
