Talk:Bread

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This article was the subject of an educational assignment in Fall 2013. Further details were available on the "Education Program:Cornell University/Online Communities (Fall 2013)" page, which is now unavailable on the wiki.

Material from Bread was split out into Bread in Europe. The former page's history now serves to provide attribution for that content in the latter page, and it must not be deleted so long as the latter page exists. Please leave this template in place to link the article histories and preserve this attribution.

I feel if we properly reference many of the preparation content this article would be significantly closer to B-class. I am having trouble finding sources for many of the content in preparation. I do not have much expertise in bread making and am not sure whether certain information is accurate. Does anybody know of any sources we can use?

I think even after split, we should include the Guinness world record information here. From Bread in Europe:

• According to Guinness World Records, Turkey has the largest per capita consumption of bread in the world as of 2000, with 199.6 kg (440 lb) per person; Turkey is followed in bread consumption by Serbia and Montenegro with 135 kg (297 lb 9.9 oz), and Bulgaria with 133.1 kg (293 lb 6.9 oz).^[1]

We can rephrase and write something like this (I could not edit the main article, do I need to request a protected edit? It does not seem protected.) In Europe subsection of Cultural significance section, before the 'variety' discussion:

• Bread is a stable food throughout Europe. According to Guinness World Records, in 2000, the three countries that had the largest per capita consumption of bread were from Balkans in Europe. Turkey had the largest per capita consumption, with 199.6 kg (440 lb) per person; followed by Serbia and Montenegro with 135 kg (297 lb 9.9 oz), and Bulgaria with 133.1 kg (293 lb 6.9 oz).^[1] Newer sources claim Germany from Europe is the top per capita consumer followed by Chile in Americas. <insert sources here> Also, an enormous variety of bread is available across Europe. In Germany alone, more than 300 kinds of bread are produced, along with more than a thousand types of bread rolls and pastries. ^[2]

A problem is that the 'newer' sources have reliability issues. Bulgu (talk)

There is a discussion of which grains are used to make bread. In this, there is a list of grains that may be so used. Where maize appears in this list, it is followed by a parenthetical "(corn)". This is very much specific to north-American usage. It might be better to add a paragraph, or a sentence tacked onto the same paragraph, that explains that "corn" is a term used, in each Anglophone region, for the grain that dominates its diet: in north America that is maize, in England it is wheat. (This is why the British "corn laws" of the early 1800s have nothing to do with maize.)

Text about OE hlaf isn't about the etymology of bread but the etymology of loaf.