Led by Patricia Jurado Gonzalez, students on the food team studied a set of 4000-year-old ancient recipes. Upon gaining an understanding of these recipes, students got to work in the SEAS food lab, mixing ingredients and testing procedures given in the text to bake some (kind of) delicious ancient bread. From start to finish, students learned the history of leavened bread and barley, the different ingredients used, the quantities needed, and the process of baking. To top it off, the group enjoyed a chance to taste their creation and reflect on the experience, yum!
Students learned the distinction between wheat and barley in the making of leavened bread. In ancient Mesopotamia, barley was used as a staple cereal. However, leavened bread made with barley does not rise, making the cooking and consuming experience subjectively much less exciting and enjoyable. For that reason, students learned how to balance ingredients, using a mixture of 20% wheat and 80% barley to make risen bread, which is more nutritious and enjoyable for the end consumer.
The final report can be found below:
The final presentation can be found below: