1. Alba Serrano Jéssica Ávila Aleix Martí

2.  Objective  Hypothesis  Bread an essential food  Introduction  HISTORY OF BREAD  STADISTICS

3.  Learn about history of bread  Compare exports and consume in Stadistic part Giovanni Giacometti

4.  Through history, Europe has been the most consumer and exporter of bread. And contrast this hypothesis.

5.  Is a staple food cooking a dough of: flour + water +additional ingredients (often)  Common bread’s base: WHEAT  Salt, water, flour, yeast  Four steps to bake bread Massa (dough) llevat (yeast)

6.  The usual bread we knowwheat  Always produced and consumed (Europe and North America)  We only are going to work with this type of Bread

8. PREHISTORY  30,000 years ago (unleaved bread)  Cereals and bread Staple food in Neolithic.  Wheat in diet (nomad- sedentary)  Central Asia  Fermentation

9. ANCIENT EGYPT  Nile floods(wheat)  Harvest calendar  Became a salary  Upper clases(wheat bread)  Lower clases (barley bread) Refinement of flour uncommon Ajet Peret Shemu  Collita harvest

10.  Archeological evidences

11.  Basic aliment too. (wheat/ barley)  Diversity of breads ANCIENT GREECE  Egyptians way  Baked dough loaves at home: Clay oven Dame-shaped cover

12.  Different types of bread:(boletus, streptice)  Importance of bread in Greeks life and diet Religion breads: (Christopomo, Vasilopita,Tsoureki)

13.  XVIII or XVII b.C  Stone ovens  Wheat grain  Bakeries and bakers  “You are what you eat” ROMAN EMPIRE

14.  Bread, meat, and fish  Kneaded at home-public ovens  Baker profession  Wood oven  Manchet/ rye,barley bread MIDDLE AGES

15.  scientific advances (new forms bread)  When Population the production too.  1924” Ward Baking Company Bread”  Herbicides, fungicides  Consume since s.XIX MODERN ERA

17.  Hypothesis  Europe and North America  1961,1978, 2008

18. consumeexports canada50009137 U.S.A56757707 North America 1067516844 consumeexports Germany 7721 1591 switzerland 1658 trinidad and tobago 522 finland 379 Netherlands 1053 1412 Italy 801 454 Denmark 794 610 Belgium- Luxembourg 1014 Sweden 908 10639 Norway 412 1088 Europe1270318353

19. consumeexports Canada1534025292 U.S.A173101775 North America 3265027067 Consumeexports. Germany 32145 45987 Netherlands 14363 25143 Sweden 9967 9851 Belgium- Luxembourg 8608 1013 Italy 5696 3815 Denmark 7647 2122 United Kingdom 5185 19667 France 7334 6129 Norway 3410 3335 Europe 94355117062 consume exports

20. Consume export Germany 76913,00167997,00 Austria 30263,0063773,00 Belgium 86474,00164848,00 Denmark 40743,00107834,00 Spain 35916,00100137,00 Russian federation 16517,0035060,00 Finland 15502,0039432,00 France 91603,00203233,00 Italy 49701,0099151,00 Netherlands 89008,00137462,00 Portugal 18983,0035080,00 United kingdom 117446,00287002,00 Sweeden 43381,00105799,00 Europe 712450,001546808,00 Consumeexport United States of America 102109,00203173,00 Canada 140980,00437787,00 North America 243089,00640960,00

21.  Pearson coeficient: 0,02236068

22.  Pearson Coeficient: 0,8812

23.  Pearson Coeficient: 0,95462034

24.  True hypothesis  Difficulties

25. HISTORY  http://www.botham.co.uk/bread/history1.ht m http://www.botham.co.uk/bread/history1.ht m  http://www.hampshiremills.org/Snippets%20 history%20of%20bread.htm http://www.hampshiremills.org/Snippets%20 history%20of%20bread.htm  http://en.wikipedia.org/wiki/History_of_brea d http://en.wikipedia.org/wiki/History_of_brea d STADISTICS  http://faostat.fao.org/site/342/default.aspx http://faostat.fao.org/site/342/default.aspx

26.  Notebook Activity