Centennial Campus Calendar
Fermentology Miniseminars: The Prehistory of Bread
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The origins of bread have long been associated with the development of farming communities that first cultivated and domesticated cereals in the Fertile Crescent 10,000 years ago. However, most recent discoveries show that bread was not a product of farming but perhaps something which fuelled it. Amaia Arranz Otaegui, an assistant professor at the University of Copenhagen, and Lara Gonzalez Carretero, an archaeobotanist at the Museum of London Archaeology, will share the story of the discovery of the oldest bread.