Geography and nationality of bread: part 2
Our Mother Earth gave a variety of grains to nations, which they used to prepare their daily bread in a variety of ways. Here is a short list of the different types of bread characteristic for certain nations:
- Mexico – tortilla
- Scotland – oatcakes, scottles
- France – baguette; crepe; pandemi; bread with walnuts or hazelnuts
- Germany – Roggenmischbrot; Kurbiskernbrot; potato bread, stollen
- Austria – strudel, Vienna bread
- Italy – polenta, pizza, pasta, panetone
- Russia – oladi, dumplings, blini, pirogs, biscuits, buckwheat
- Greece – bread with olives, bread with sunflower seeds, pita bread
- Armenia – lavash, matnakash
- Turkey – baklava, kadaif
- Romania – mamaliga, Easter bread
- Serbia – lepinja with cream
Whether they use lotus like the Egyptians, bunia-bunia, nardus or wild yams roots like the Aborigines of Australia; acorns and cedar seeds, amaranth like the Indians; or just rice, potatoes, corn, rye, oats and buckwheat like many other nations, people continue to highly appreciate bread and to prepare it or buy it every day for their meals.