The History of Baking

Kayla Cobb
Mr. Jenkins
Honors English 11
27 March 2000
Pie and Pastry
Summary:
Food historians trace the genesis of pastry to ancient Mediterranean paper-thin multi-layered baklava and filo. Returning crusaders introduced these sweet recipes to Medieval Europe where they were adopted. French and Italian Renaissance chefs are given credit for perfecting the puff pastry. 17th and 18th century chefs introduced several new recipes, including brioche, and Napoleons cream puffs. Antonin Careme is said to have elevated French pastry to art. In Central and Eastern Europe, strudels evolved. Sweet yeast-breads and cakes share a similar history. Pies were considered the American Pastry. "As a favored dish of the English, pies were baked in America as soon as the early settlers set up housekeeping on dry land.”
Response:
This article will help me compare different types of baking dishes to the pastry. It will also help with stating the what the American pastry is and how it came about. This website goes into detail of the different ingredients of the pastry which I will also compare and contrast in my research project. This article directly correlates with the topic of pastries and the history of them for my research topic.
Citation:
Olver, Lynne . "Pie and Pastry." Food Timeline. 17 March 2009 . Food Timeline. 27 Mar 2009 http://www.foodtimeline.org/foodpies.html.