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Pie: A Global History

Book by Janet Clarkson · 3 quotes · Pie, Food, Food Anthropology

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Pie: A Global History Quotes

“After a few millennia of inspiration, the primitive clay oven gave rise to the gleaming modern steel version. A high-tech oven alone does not, however, turn a bake-mete into a pie as we know it. One more important development was necessary. Pastry had to be invented.”

Food Baking Food Writing Food Anthropology Food History Pierce Brown Global History

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“Dough becomes pastry when fat is added.”

Food Baking Food Writing Food Anthropology Food History Pierce Brown Global History

Book:Pie: A Global History

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“The key is gluten. Gluten is a protein with long, elastic molecules which simultaneously enable the dough to be made stronger (by providing structure) and lighter (by enabling the trapping of air bubbles). A lot of gluten means a firm structure, which is ideal for bread, but bad for pastry. Too little gluten means no structure and no air-trapping, so flat bread and tough pastry. The task of the pastry-cook is to get just the right amount of gluten to make the pastry light and crumbly and flaky.”

Food Pie Baking Food Writing Food Anthropology Food History Gluten Global History Pastry

Book:Pie: A Global History

Source: Pie: A Global History