The history of biscuits can be traced back to a recipe created by The Roman chef Apicius, in which
"a thick paste of fine wheat flour was boiled and spread out on a plate. When it had dried and
hardened it was cut up and then fried until crisp, then served with honey and pepper."
The word 'Biscuit' is
derived from
The Latin words
'Bis' (meaning 'twice')
and '
Coctus'
(meaning cooked or
baked).
The word 'Biscotti'
is also The generic
term for cookies in
Italian. Back then,
biscuits were unleavened, hard and thin wafers which, because of their low water content, were ideal
food to store.
As people started to explore The globe, biscuits became The ideal travelling food since they stayed
fresh for long periods. The seafaring age, thus, witnessed The boom of biscuits when these were
sealed in airtight containers to last for months at a time. Hard track biscuits (earliest version of The
biscotti and present-day crackers) were part of The staple diet of English and American sailors for
many centuries. In fact, The countries which led this seafaring charge, such as those in Western
Europe, are The ones where biscuits are most popular even today. Biscotti is said to have been a
favourite of Christopher Columbus who discovered America!
Making good biscuits is quite an art, and history bears testimony to that. During The 17th and 18th
Centuries in Europe, baking was a carefully controlled profession, managed through a series of
'guilds' or professional associations. To become a baker, One had to complete years of
apprenticeship - working through The ranks of apprentice, journeyman, and finally master baker. Not
only this, The amount and quality of biscuits baked were also carefully monitored.
The English, Scotch and Dutch immigrants originally brought The first cookies to The United
States and they were called teacakes. They were often flavoured with nothing more than The finest
butter, sometimes with The addition of a few drops of rose water. Cookies in America were also
called by such names as "jumbles", "plunkets" and "cry babies".
As technology improved during The Industrial Revolution in The 19th century, The price of sugar
and flour dropped. Chemical leavening agents, such as baking soda, became available and a profusion
of cookie recipes occurred. This led to The development of manufactured cookies.
Interestingly, as time has passed and despite more varieties becoming available, The essential
ingredients of biscuits haven't changed - like 'soft' wheat flour (which contains less protein than The
flour used to bake bread) sugar, and fats, such as butter and oil. Today, though they are known by
different names The world over, people agree on One thing - nothing beats The biscuit!
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