The “bread” a lot of the world calls by that name does not even deserve that term. It should be called “toast”, cause the only thing it’s good for is getting toasted.
I can confidently say that north and south american, aswell as north central asian bread isn’t. Many others only have one specific local bread variety, which are good but do not constitute culinary bread cultures.
You insulting Central-Asian bread can only mean that you lack any taste in regard to bread, or that you actually haven’t eaten Central-Asian breads, and perhaps only tasted a stale lavash shipped to you over two weeks.
Or that the northern parts have been culturally genocided by russia and have not retained their original bread. The areas I listed all have some history of colonization.
Not only Russian language and foods have plenty of borrowings from Central Asia due to centuries of trade, but immigrants from the region settle in all the major Russian cities and bring their cuisine with them, both as street food and as restaurants specializing in cuisine of those countries. Dishes with tandyr bread are made in street shops. Multiple varieties of lavash and other bakery from Central Asia can be found in any supermarket in Russia.
But you also mention ‘north Central Asia’ specifically, which as far as I can tell is Kazakhstan. Well, Kazakhs were nomad herders for centuries and ate mainly meat and milk, only starting with cereals around eighteenth century, and particularly late nineteenth century when they began settling down more.
Pray tell, what original bread was ‘culturally genocided’ in these circumstances.
Kazakhstan is quite far west as asia goes. I was thinking more novosibirsk. Height of India. and even further east. Bangladesh is about the center, so western mongolia and krasnoyarsk.
Central Asia is defined as Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan. Mongolia is in East Asia.
Anyway, I don’t know much about Mongolia and can’t say anything about its food, except that they were historically also nomadic, so I wouldn’t expect much agricultural cuisine. Wikipedia seems to agree, saying “Mongolian cuisine predominantly consists of dairy products, meat, and animal fats”. Same appears to be true for Tuvans, Buryats, and Altai people, if you’re hinting at those.
If you have some particular traditional bread in mind, please share.
Weird definition then. I just called it that geometrically on my own.
Not sure about any native bread that got erased, I was just speculating. I was there in presence and saw no bread, only imported preserves of like spanish and turkish breads.
I also saw regular cultural erasure, or what seemed like it anyway, of the general local culture that used to be in that region.
For all I know it could equally be the fault of the climate or something else.
I’d wager bread and Bratwurst are the main pan-German dishes with minor differences in style
Bread in general is a pan-world dish
The “bread” a lot of the world calls by that name does not even deserve that term. It should be called “toast”, cause the only thing it’s good for is getting toasted.
I can confidently say that north and south american, aswell as north central asian bread isn’t. Many others only have one specific local bread variety, which are good but do not constitute culinary bread cultures.
You insulting Central-Asian bread can only mean that you lack any taste in regard to bread, or that you actually haven’t eaten Central-Asian breads, and perhaps only tasted a stale lavash shipped to you over two weeks.
Or that the northern parts have been culturally genocided by russia and have not retained their original bread. The areas I listed all have some history of colonization.
Not only Russian language and foods have plenty of borrowings from Central Asia due to centuries of trade, but immigrants from the region settle in all the major Russian cities and bring their cuisine with them, both as street food and as restaurants specializing in cuisine of those countries. Dishes with tandyr bread are made in street shops. Multiple varieties of lavash and other bakery from Central Asia can be found in any supermarket in Russia.
But you also mention ‘north Central Asia’ specifically, which as far as I can tell is Kazakhstan. Well, Kazakhs were nomad herders for centuries and ate mainly meat and milk, only starting with cereals around eighteenth century, and particularly late nineteenth century when they began settling down more.
Pray tell, what original bread was ‘culturally genocided’ in these circumstances.
Kazakhstan is quite far west as asia goes. I was thinking more novosibirsk. Height of India. and even further east. Bangladesh is about the center, so western mongolia and krasnoyarsk.
Central Asia is defined as Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan. Mongolia is in East Asia.
Anyway, I don’t know much about Mongolia and can’t say anything about its food, except that they were historically also nomadic, so I wouldn’t expect much agricultural cuisine. Wikipedia seems to agree, saying “Mongolian cuisine predominantly consists of dairy products, meat, and animal fats”. Same appears to be true for Tuvans, Buryats, and Altai people, if you’re hinting at those.
If you have some particular traditional bread in mind, please share.
Weird definition then. I just called it that geometrically on my own.
Not sure about any native bread that got erased, I was just speculating. I was there in presence and saw no bread, only imported preserves of like spanish and turkish breads.
I also saw regular cultural erasure, or what seemed like it anyway, of the general local culture that used to be in that region.
For all I know it could equally be the fault of the climate or something else.