titoli, abstracts, parole chiave >>>
Acorn bread: a traditional food of the past in Sardinia (Italy)

Pinna, Claudia <1981- > (2013) Acorn bread: a traditional food of the past in Sardinia (Italy). Journal of Cultural Heritage, Vol. 14 (3, supplement), p. S71-S74. ISSN 1296-2074. Article.

Full text not available from this repository.

DOI: 10.1016/j.culher.2012.11.012

Abstract

Acorn bread, known as Pan’Ispeli in Sardinian, constituted a precious source of nutrition over the ages. Especially widespread in Ogliastra, it was made with somewhat unusual ingredients, including ash and clay, and is considered a unique food by many historians. So much so that the women of the town of Baunei took pride in their skill at making acorn bread and apparently sold it at a higher price than regular wheat flour bread. The laborious process of preparation of acorns for bread-making is said to have been a ceremony with religious connotations, to such an extent that the ingredients came only from plants and areas that were well known by the elders. It was a ritual passed down from generation to generation. Although acorn bread is no longer part of today's diet in Sardinia, it is still remembered by some of the elderly people of our island and is on occasion still made for village festivities.

Item Type:Article
ID Code:9247
Status:Published
Refereed:Yes
Uncontrolled Keywords:Acorns, bread, Sardinia, clay, Quercus, coeliac disease sufferers
Subjects:Area 05 - Scienze biologiche > BIO/02 Botanica sistematica
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Scienze della Natura e del Territorio
Publisher:Elsevier Masson
ISSN:1296-2074
Additional Information:Paper presented at the 5. International congress on “Science and technology of cultural heritage in the Mediterranean Basin”, Istanbul, Turkey, 22-25 November 2011.
Deposited On:03 Oct 2013 14:21

I documenti depositati in UnissResearch sono protetti dalle leggi che regolano il diritto d'autore

Repository Staff Only: item control page