ANMUM AND UCARE

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                    [ArticleID] => 199206
                    [Title] => The bread on your table
                    [Summary] => A recent bakery fair made us think of how bread came into our life, originally as a staple for breakfast, becoming a sandwich and then metamor-phosing into a selection of flavored loaves and rolls. Bread was probably introduced to us by some conquering (apologies to those who resent this word) forces. A  book on Spanish cuisine suggests that our pan de sal is the interpretation of the Iberian  Pan Cateto, made from what they call the "mother dough" containing yeast starters and sprinkled with a little salt (sal).  Our ensaymada came not from Spain but Mexico.
                    [DatePublished] => 2003-03-16 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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The bread on your table

By Lydia Castillo | March 16, 2003 - 12:00am

A recent bakery fair made us think of how bread came into our life, originally as a staple for breakfast, becoming a sandwich and then metamor-phosing into a selection of flavored loaves and rolls. Bread was probably...

Starweek Magazine