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rituals around bread, beer and pasta
22 January 2020
22 January 2020
Can you imagine the beer that Egyptians used to drink and why it's so different from the one we drink today? Have you ever wondered how your favourite types of bread have developed from the time of ancient cultures to the present day?
This was an evening of discovery into the symbology and history of grains. Cereals are still among the main sources of nourishment around the globe, but they are also surrounded by interesting stories hidden behind names of recipes or rituals of production.
Introduced by Viviana (Public Engagement Curator at The CCA), Slow Food Glasgow members Amy and Federico spoke of the social and anthropological importance of bread, beer and pasta, often food staples and symbolic mediums at the same time. They delved into a treasure troves of bygone writings and archaeological discoveries to share ancient secrets of beer, whisky, bread, pasta and pizza; also sharing who was in charge of their production, where they were made, and what other kinds of foods shared the same space within the bakers' ovens. Some incredibly unique, traditional dishes were made. During the evening guests were immersed in several delicious, often forgotten flavours.
The event was a great way to meet new people and Slow Food friends while sharing something we care about: stories about food. Some interesting curiosities were unveiled, and all left feeling full of knowledge and good food.
Birra Salento beers: triple IPA, lager
assorted Pinsas (Roman-style pizza)
giant beetroot macaroni
The event was a great way to meet new people and Slow Food friends while sharing something we care about: stories about food. We unveiled some curiosities and all left feeling full of knowledge and good food.
The event was hosted by one of Glasgow’s most authentic, family-run, multi-award winning Italian restaurants offering genuine, quality and seasonal produce. We’d like to thank the Eusebi's team for hosting and taking care of us.