0_Wizard
A good friend of mine is a German baker.  He makes some great bread and  pastries.
A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source.
chosen_Baker_0
Baker
chosen_topic_0_Baker
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Yakitate!! Japan
The story focuses on Kazuma Azuma, a boy on his quest to create ""Ja-pan"", a national bread for Japan itself. He initially heads to Tokyo to expand his horizons at the bread-making chain Pantasia; the story continues with Azuma's exploits with his other coworkers. The title of this series itself is a play on words; "Yakitate" translates to "freshly baked", but "Ja-pan" has a double meaning. Besides referring to the country of Japan, "pan" is the Japanese word for "bread" (stemming from Portuguese "pão"). "Ja-pan" is a pun for this series. This mimics the style of the names of other varieties of bread in Japanese, such as ""furansu"pan" (French Bread), ""doitsu"pan" (German rye-based bread), ""itaria"pan" (Italian bread), etc.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Dutch cuisine
Dutch cuisine () is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade). Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is , supplemented with seasonal vegetables. The diet contains many dairy products and was relatively high in carbohydrates and fat, reflecting the dietary needs of the laborers whose culture molded the country.
Netherlands
The Netherlands (; ), also known informally as Holland, is a country in Western Europe with a population of seventeen million. Together with three island territories in the Caribbean (Bonaire, Sint Eustatius and Saba), it forms the main constituent country of the Kingdom of the Netherlands. The European portion of the Netherlands consists of twelve provinces and borders Germany to the east, Belgium to the south, and the North Sea to the northwest, sharing maritime borders in the North Sea with Belgium, the United Kingdom, and Germany. The five largest cities in the Netherlands are Amsterdam, Rotterdam, The Hague, Utrecht (forming the Randstad megalopolis) and Eindhoven (leading the Brabantse Stedenrij).
1_Apprentice
That's cool. Does he own a bakery?
0_Wizard
Yes he does own a bakery.   Baking started in ancient Rome when they started mass producing bread.
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."
chosen_Baker_0
Baker
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History of California bread
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution". There have been independent retail bakeries in San Francisco continuously since the California Gold Rush of 1849, and many restaurants make their own bread. However, the wholesale market (which distributes bread regionally to restaurants and grocery stores) was marked by a slow decline from the early heyday, and the subsequent emergence of a new generation of artisan bakers.
Mexican breads
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. Mexican bread While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals.
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Baker
A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source. The place where a baker works is called a bakery. Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast, however, is relatively recent. 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. Greeks baked dozens and possibly hundreds of types of bread; Athenaeus described seventy-two varieties. 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."
George Weston Limited
George Weston Limited, often referred to as Weston or Weston's, is a Canadian food processing and distribution company. Founded by George Weston in 1882, the company today consists of Weston Foods, a wholly owned subsidiary, and Loblaw Companies Limited, the country's largest supermarket retailer, in which it maintains controlling interest. Retail brands include President's Choice, No Name, and Joe Fresh, in addition to bakery brands Wonder, Country Harvest, D'Italiano, WeightWatchers, Ready Bake, Moulin Rouge and Gadoua. The company is controlled by the Weston family, which owns a majority share in George Weston Limited.
Bread in culture
Bread has a significance beyond mere nutrition in many cultures in the West and Near and Middle East because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist; see sacramental bread. The word "companion" comes from Latin "com-" "with" + "panis" "bread". The political significance of bread is considerable. In 19th century Britain, the inflated price of bread due to the Corn Laws caused major political and social divisions, and was central to debates over free trade versus protectionism. The Assize of Bread and Ale in the 13th century demonstrated the importance of bread in medieval times by setting heavy punishments for short-changing bakers, and bread appeared in the "Magna Carta" a half-century earlier.
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
1_Apprentice
Oh interesting, I didn't know it started in Rome. So they started the whole bread thing.
0_Wizard
Yes.  They often kept the bakeries separated from other buildings to mitigate the risk of fires.
In medieval Europe, baking ovens were often separated from other buildings (and sometimes located outside city walls) to mitigate the risk of fire.
chosen_Baker_0
Baker
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Emergency management
Emergency management is the organization and management of resources and responsibilities for dealing with all humanitarian aspects of emergencies (preparedness, response, and recovery). The aim is to reduce the harmful effects of all hazards, including disasters. It should not be equated to "disaster management". The World Health Organization defines an emergency as the state in which normal procedures are interrupted, and immediate measures need to be taken to prevent that state turning into a disaster. Thus, emergency management is crucial to avoid the disruption transforming into a disaster, which is even harder to recover from.
Mexican breads
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. Mexican bread While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals.
Effects of global warming on human health
The effects of global warming include its gayon human health. The observed and projected increased frequency and severity of climate related impacts will further exacerbate the effects on human health. This article describes some of those effects on individuals and populations. A good example of the impact of global warming on health can be seen in the disease Erythromelalgia. This is a vascular disease that is commonly triggered by the involvement of change in temperature, which leads to syndromes including (first and second degree) burning pain, increased temperature, erythema and swelling, of mainly the hands and feet that are affected.
Maritime history of California
In the California coast, the use of ships and the Pacific Ocean has historically included water craft (such as dugouts, canoes, sailing ships, and steamships), fisheries, shipbuilding, Gold Rush shipping, ports, shipwrecks, naval ships and installations, and lighthouses. The maritime history of California can be divided into several periods: the Native American period; European exploration period from 1542 to 1769; the Spanish colonial period, 1769 to 1821; the Mexican period, 1821 to 1847; and United States statehood period, which continues to the present day. In the northwest coast of California near the redwood forests several Indian tribes developed large dugout canoes they used for fishing, trade and warfare.
Baker
A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source. The place where a baker works is called a bakery. Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast, however, is relatively recent. 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. Greeks baked dozens and possibly hundreds of types of bread; Athenaeus described seventy-two varieties. 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."
Old HB
Old HB, Inc., known as Hostess Brands from 2009 to 2013 and established in 1930 as Interstate Bakeries Corporation, was a wholesale baker and distributor of bakery products in the United States. Before its 2012 closure and liquidation, it owned the Hostess, Wonder Bread, Nature's Pride, Dolly Madison, Butternut Breads, and Drake's brands. For many years the company was based at 12 East Armour Boulevard, Kansas City, Missouri. In 2009, after it emerged from a 2004 bankruptcy, its name was changed to Hostess Brands and its headquarters moved to Irving, Texas. Hostess Brands sought bankruptcy protection again in January 2012.
Environmental racism in Europe
Environmental racism in Europe has been documented in relation to racialized immigrant and migrant populations alongside Romani (Roma/Gypsy), Yenish, Irish Traveller, and communities (such as the Sami, Komi, and Nenets) from within continental borders. Environmental racism is the practice of environmental injustice within a racialized context, in which socially marginalized communities and minority groups are subjected to disproportionate exposure of environmental hazards, denial of access to sources of ecological sustenance such as clean air, water, and natural resources, or infringement of environmentally related human rights.
1_Apprentice
That's really smart. One thing about Romans that's sure is that they had a good mind for business.
0_Wizard
It would have been nice to have been rich in Rome.  The large households often had their own baker
Large households in Rome normally had their own bakers.
chosen_Baker_0
Baker
chosen_topic_0_Baker
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Baker
A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source. The place where a baker works is called a bakery. Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast, however, is relatively recent. 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. Greeks baked dozens and possibly hundreds of types of bread; Athenaeus described seventy-two varieties. 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."
Laotian society
Laotian society is a society characterized by semi-independent rural villages engaged in subsistence agricultural production. Ethnic, geographic, and ecological differences create variations in the pattern of village life from one part of the country to another, but the common threads of village self reliance, limited regional trade and communication, and identification with one's village and ethnic group persist regardless of the setting. Rural trade networks, however, have been a part of life since the 1950s. Except near the larger towns and in the rich agricultural plains of Vientiane and Savannakhét, villages are spaced at least several kilometers apart and the intervening land variously developed as rice paddy and swidden fields or maintained as buffer forest for gathering wild plants and animals, fuelwood, and occasional timber harvest.
Roy Robert Richter
Roy Robert Richter, O.B.E. (8 July 1915 – 14 December 2007) was a pioneer in the Australian oil industry and former World War II RAF Bomber Command pilot. Roy Richter, or "Triple R", as he became known by colleagues and friends, was awarded the OBE (Officer of the Most Excellent Order of the British Empire) in 1972 for his ""pioneering and dynamic contribution to the development of the Australian oil-drilling industry"." Roy Richter was born on his family's farm at Loganlea, Queensland (now more accurately Waterford) in the Logan River area south of Brisbane, Queensland, Australia in 1915 as the youngest of 18 children in a blended family.
Mustang District
Mustang District (), a part of Province No. 4 in Dhawalagiri Zone of northern Nepal, is one of the seventy-five districts of Nepal. The district, with Jomsom as its headquarters, covers an area of 3,573 km² and has a population (2011) of 13,452. The district straddles the Himalayas and extends northward onto the Tibetan plateau. Mustang is one of the remotest areas in Nepal and is second in terms of the sparsity of population. Mustand is an ancient forbidden kingdom, boredred by the Tibetan plateau and sheltered by some of world's tallest peaks, including 8000-meter tall Annapurna and Dhaulagiri.
Ancient Rome
In historiography, ancient Rome refers to the Roman civilization from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD, encompassing the Roman Kingdom, Roman Republic and Roman Empire until the fall of the western empire. The term is sometimes used to just refer to the kingdom and republic periods, excluding the subsequent empire. The civilization began as an Italic settlement in the Italian peninsula, dating from the 8th century BC, that grew into the city of Rome and which subsequently gave its name to the empire over which it ruled and to the widespread civilisation the empire developed.
Causes of the Great Recession
Many factors directly and indirectly caused the Great Recession (which started in 2007 with the US subprime mortgage crisis), with experts and economists placing different weights on particular causes. Major causes of the initial subprime mortgage crisis and following recession include: International trade imbalances and lax lending standards contributing to high levels of developed country household debt and real-estate bubbles that have since burst; U.S. government housing policies; and limited regulation of non-depository financial institutions. Once the recession began, various responses were attempted with different degrees of success.