What is the cultural signifigance and history of Biscotti?
My daughter is doing a report and all we can find are recipes but no other history on it.
- Anonymous1 decade agoFavorite Answer
Biscuit. A small, dry, flat cake, traditionally with good keeping qualities,e aten as a snack or accompaniment to a drink, and sweet or savory. Sweet biscuits are eaten as an accompaniment to coffee, tea or milk--and mid-morning wine in Italy--and partner desserts of ice cream. They are used to make desserts--charlottes in particular--and macaroon crumbs are often added to custards or creams...In France biscuits are simply regarded as one aspect of petits fours, with their own wide repertoire...Their English and French name comes from the Latin bis meaning twice and coctus meaning cooked, for biscuits should be in theory be cooked twice , which gives them a long storage life...This very hard, barely risen biscuit was for centuries the staple food of soldiers and sailors. Roman legions were familiar with it and Pliny claimed that "Parthian bread" would keep for centuries...Soldiers biscuits or army biscuits were known under Louis XIV as "stone bread." In 1894, army biscuits were replaced by war bread made of starch, sugar, water, nitrogenous matter, ash, and cellulose, but the name "army biscuit" stuck...Biscuits were also a staple item in explorers' provisions. Traveller's biscuits, in the 19th century, were hard pastries or cakes wrapped in tin foil which kept well."
---Larousse Gastronomique, Completely Revised and Updated [Clarkson Potter:New York] 2001 (page 113)
"Biscotto. "Twice baked." Dry cookie. Often containing nuts, biscotti are usually slices from a twice-baked flattened cookie loaf. In Tuscany, biscotti or cantucci are almond cookies. In Sicily, biscotti a rombo are diamond-shaped cookies and b. Regina (queen's biscuits) are sesame seed biscuits. B. Tipo pavesini are almond biscuits of Pavia. B. De la bricia are flavoured with fennel seeds, a specialty of La Spezia. B. Aviglianese (Avigliano stype) are made with unleavened bread."
---The Dictionary of Italian Food and Drink, John Mariani [Broadway Books:New York] 1998 (p. 36)
"Biscuit, a cereal product that has been baked twice. The result is relatively light (because little water remains), easy to store and transport (therefore a useful food for travellers and soldiers), sometimes hard to eat without adding water or olive oil."
---Food in the Ancient World From A to Z, Andrew Dalby [Routledge:London] 2003 (p. 53)
Almonds, hazelnuts, anise, and sesame seeds were well known to ancient cooks. Chocolate was introduced to the "Old World" in the 16th century. It took approximately hundred years before this ingredient was incorporated into European desserts. It wasn't until the 19th century this ingredient found its way into baked goods. Italian Cuisine: A Cultural History (Alberto Capatti & Massimo Montanari) references both biscotti and hazelnuts, although not together in one recipe, as foods relished by the wealthy during the 16th century (p. 128).Source(s): this was all I could find
- JudithLv 44 years ago
Mostly Hawaii and some of the polynesian islands because im half hawaiian and I have royal blood from my moms side of the family. Interesting stuff for sure. Also cultural history about the middle east. Well that's pretty much were the first civilizations were created. Has a lot of history like the bible and I would like to find out more on Afghanistan's culture, I guess cause im in the Army and ill be deploying there in Jan.
- Bettina BLv 41 decade ago
Biscotti (plural of Italian biscotto) are crisp Italian cookies traditionally flavored with anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting them into half inch thick pieces, and reheating them to dry them out. A basic recipe is a mix two parts flour for one part sugar with enough eggs to create a batter. To the mixture baking powder and flavourings such as anise, chocolate, or nuts are added. The slabs are baked once for some twenty five minutes. They are then cut up into individual cookies and cooked a second time for a shorter period of time. The longer the second period, the harder the cookies. Originally the cookies were twice-baked so they could be stored for long periods of time.
Because biscotti can last for long periods of time, they are used widely by explorers, soldiers, etc.
Biscotti come in many variants; in different regions of Italy, biscotti are prepared or flavoured differently. In Tuscany they are often eaten with vin santo, though in other parts of the world (particularly the United States) biscotti are considered an essential part of the espresso bar experience. The generally hard texture of biscotti makes the cookie ideal for dipping in coffee or wine. It should be noted that in Italian, "biscotti" usually refers simply to any generic cookie, and what in English are known as biscotti are called "biscotti di Prato" (sometimes, incorrectly, "cantucci" or "cantuccini").
Etymology: Italian, from Medieval Latin bis coctus, meaning "twice cooked". Cf. English biscuit and German zwieback.
On this site you can find some recipies:
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