![]() ![]() Access to sugar greatly increased as a result of new cultivation in the Caribbean, and ingredients such as cocoa and chocolate became available in the Old World. The Columbian Exchange, which began in 1492, had a profound influence on the baking occupation. The work The Plum in the Golden Vase mentions baozi (steam bun). The Ming work Ming Dai Tong Su Ri Yong Lei Shu, which records techniques and items needed in Ming daily life, devotes a full chapter to culinary skills, including the preparation of pancakes and other types of cakes. Ming fiction and art records examples of various bakers for example, in Feng Menglong's story, the Bo couple owns a bakery to sell the cakes and snacks while in Water Margin, the character Wu Dalang does not have a settled store and sells pancakes on the shoulder pole along the street The Ming-era painter Qiu Ying's work Along the River During the Qingming Festival shows food stores alongside the street and peddlers who are selling food along the streets. Bo went out looking for the family's lost silver, his wife was ordered to take care of the bakery. For example, in Feng Menglong's story, when Mr. For the family-owned bakery, the eldest male figure (usually the father) in the highest position of the hierarchy. Within bakeries, traditional patriarchal hierarchy controlled. In "Shi Fu Meets a Friend at Tanque" buns were provided for the construction ceremony. In addition to the secular aspect of baking, Ming bakers also were responsible for providing pastries for use in various rituals, festivals and ceremonies, such as zongzi. ![]() Bakers often joined the occupation through apprenticeship, or by being born into a family of bakers. Bakers were among the thousands of servants who served in the Ming Palace, including recruited cooks, imperial eunuchs, and trained serving-women ( Shangshiju). In Ming dynasty China, bakers were divided into different social statuses according to their customers. Ī group of bakers is called a "tabernacle". Five bakers have served as lord mayor of London. The guild still exists today, with mostly ceremonial and charitable functions. A fraternity of bakers in London existed as early as 1155, according to records of payments to the Exchequer the Worshipful Company of Bakers was formed by charters dated 1486, 1569, and 1685. In Amsterdam in 1694, for example, the cake-bakers, pie-bakers, and rusk-bakers separated from an earlier Bread Bakers Guild and formed their own guild, regulating the trade. īakers were often part of the guild system, which was well-established by the sixteenth century: master bakers instructed apprentices and were assisted by journeymen. Soon after the enactment of the Assize, "baking became a very stable industry, and was executed much more professionally than brewing, resulting in towns and villages having fewer bakers than brewers." Because ovens were expensive capital investments and required careful operation, specialized bakeries opened. For example, Henry III of England promulgated the Assize of Bread and Ale in 1267, subjecting all commercial bakers and brewers to various fees in order to practice their trade and imposing various regulations, such as inspection and verification of weights and measures, quality control, and price controls. Because bread was an important staple food, bakers' production factors (such as bolting yields, ingredients, and loaf sizes) were heavily regulated. In Medieval Europe, baking ovens were often separated from other buildings (and sometimes located outside city walls) to mitigate the risk of fire. Medieval Europe A medieval baker and his apprentice The Gauls are credited with discovering that the addition of beer froth to bread dough made well-leavened bread, marking the use of controlled yeast for bread dough. During those times, most of the people used to bake their own bread but bakeries (pistrina) were popular all over the town. Large households in Rome normally had their own bakers. In ancient Rome, bakers ( Latin, pistor) were sometimes slaves, who were (like other slave- artisans) sometimes manumitted. In ancient Rome several centuries later, the first mass production of breads occurred, and "the baking profession can be said to have started at that time." Ancient Roman bakers used honey and oil in their products, creating pastries rather than breads. Greeks baked dozens and possibly hundreds of types of bread Athenaeus described seventy-two varieties. By the fifth and sixth centuries BCE, the ancient Greeks used enclosed ovens heated by wood fires communities usually baked bread in a large communal oven. Control of yeast, however, is relatively recent. Since grains have been a staple food for millennia, the activity of baking is a very old one. See also: History of bread Ancient history ![]()
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