breakfast

We’ve been believing oatmeal is the perfect breakfast for years, but science has a warning: there’s a limit

by

Over the past few years, oatmeal has been crowned the undisputed queen of healthy breakfasts. And you just have to look at the internet a little to see the porridge from Instagram wave cardiologists recommendation to think that we are facing a perfect food without any type of failure. However, everything can have fine print and oatmeal is one of them. Investigating. Even if you eat healthy, there are people who experience abdominal bloating, gas, or general digestive discomfort with oats. And it’s not that oats are bad, but there are chances that we are eating them wrong. This is something you have already researched. to Monash Universitya world leader in digestive health, by putting an exact figure on the table: 52 grams. This is something that also the nutritionist has put on the table Óscar Hurtado who points out that oats are healthy, but they have a very strict “tolerance curve” for some intestines. The reason. The problem with oats is found in the FODMAPs (oligosaccharides, disaccharides, monosaccharides and fermentable polyols). These are nothing more than short chain carbohydrates that the small intestine cannot absorb well, and that is why They continue their ‘journey’ to the large intestine where the bacteria found here rapidly ferment them. producing gas. But not only this, it can drag water causing diarrhea. And this is where Monash University comes in, which has measured the effect that these compounds have on our body. One of its main conclusions It is in that 52 grams of oats (which is half a cup) is the safe amount of fructans for most humans. If we go too far. In the case of passing the barrier of 60-70 grams, the fructan content in the intestine it triggers and begins to cause problems. Something that is of great interest to those who suffer from a digestive problem such as Irritable Bowel Syndrome (IBS)since it would be going from an ‘anti-inflammatory’ breakfast to a trigger for abdominal distension and pain. More studies. This is not a warning from now, but has great support in science. An example is the Halmos pivotal trial that showed that a low-FODMAP diet reduces gastrointestinal symptoms. between 22% and 45% more than usual diets. This was because they reduced the amount of fructans, very present in oats, in the diet they ate. But in addition, a 2022 study also confirmed that portion control of this type of fermentable carbohydrates significantly improved life in patients with IBS. And it wasn’t about eliminating oats from the diet, but about keeping them in a “safe zone.” There is no need to demonize. With these studies, logically we do not have to reach this point with oats, since it has many benefits behind it. The Spanish Heart Foundation and multiple nutritional studies remind us why it rose to the breakfast throne in the first place. And it has the ability to give satiety, which helps with weight control, and also delays the absorption of carbohydrates to prevent insulin spikes that are really harmful to the body. Although it doesn’t stop there, since for people with high cholesterol its high amount of beta-glucans can reduce the “bad” cholesterol known as ‘bad cholesterol’ or LDL. Based on tolerance. The conclusion we can reach is that if you have an iron stomach and a good oatmeal breakfast does not affect it at all, you can continue taking it normally. But in the event that symptoms such as bloating or diarrhea begin to appear, it is better to start lowering the dose to see if this “perfect breakfast” begins to feel good again. In this way, we are left with its beneficial properties without the digestive discomfort that we can hate so much. Images | Dor Farber In Xataka | We have been relying on the Nutri-Score in stores for years. Science believes that its real impact is zero

We’ve been telling ourselves for 100 years that breakfast is the “most important meal of the day.” The problem is that it is not true

by

They’ve been hammering us with that slogan for so long that it should be true. That is, if from different speakers they proclaim that under no circumstances should we skip breakfast, it will be because it is lunch. most important of the day. But how we already pointed herethe studies on which they have relied to affirm this are conclusive. It also does not seem true that it is good to have breakfast to “start the day with energy”, nor that it reduces our appetite throughout the day. So who and why started proclaiming it? The history of breakfast is like many other social uses, something that has more to do with the roots of the context from which it came than with an innate need of our body to practice it. Several things came together between the 19th and 20th centuries so that breakfast became established as just another meal in Western societies. The first, the change of production model. Before, workers, mostly rural and dedicated to work in the fields, ate breakfast quickly whatever was out therelike last night’s leftovers. It wasn’t so much a meal as it was an appetizer. With the arrival of cities and the industrial revolution, work schedules were established. The workers, who spent the entire day working, saw the benefit of eating something before going to work. From 1822 onwards And here things started to get interesting. Progressively, the more money American workers were able to earn, they ate more meat. It was the star product to eat in the morning. They could prepare a meatloaf, a chicken or beef dish in the same way they would at lunch or dinner time. And all of this cooked with butter. The dyspepsia or indigestion became a public health problem on the level that obesity is now. The people of North America ate poorly, foods that were too heavy and altered their intestinal flow. People who needed to eat very well to go to work. The 19th century was also the time when western doctors They began to worry about nutritional health, germs and, later, vitamins. Thus, while the newspapers and magazines harshly criticized the problems caused by dyspepsiathe industry and the market naturally looked for a substitute. There came muesli and cereals, then minimally processed flour or corn that in many cases had to be soaked before consumption. The initial flavor and appearance of the cereals was that of military porridgebut they were attractive to a large part of the consumers: it seemed like a “health” productnot like those red meats that prevented good circulation. Furthermore, it was a food that I didn’t need to be preparedas easy as putting them together with a little milk so you can swallow them and go to work. Replacing big meals in the morning with a light product The health of the population improved, which is why many doctors and cereal merchants used this slogan to expand their consumption: breakfast is the most important meal of the dayand that is why you should take care of yourself early in the morning. Is practically the same idea of ​​health that whole grain houses continue to sell us so that we can lose weight. Corn flakes arrive Breakfast then began to be seen as the solution to all the problems. For the little ones, without a good breakfast they would not be able to reach their maximum level of effort at school. Also alcoholism It was caused by lack of food in the morning. According to certain prestigious doctors of the period, morning hunger encouraged the employee to begin to abuse the bottle until he became dependent on it. Some vendors went even further and talked about how their cereals They could cure malaria and appendicitis. Already then the cereal was promoted as “organic” foodAs we see today, some products are sold more expensive and not necessarily with better nutritional results. But the beneficial halo of the cereal remained and extended to the breakfast ritual, whether it was processed wheat, fruits or other foods. breakfast had come to stay. From the 19th and 20th centuries we move to the 21st century, when the saying, never sufficiently proven by science, has already been established as an immovable truth. Cereals have long been no longer tasteless porridge but small ones processed sugar balls in boxes with smiling animals that bill billions of dollars a year. And there is another agent that, for years, has been interested in making sure you remember that “breakfast is the most important meal of the day” and, therefore, eat quite well: fast food chains. Some essays have pointed out how the marketing of companies like McDonalds or Starbucks is being much more aggressive in morning products such as McMuffins or cheesecakes than in foods at lunch or dinner time. According to them, the new big dispute is here. While many workers have already decided on their meal locations, there is an increase in people who is going to breakfast at chains outside the house. And how mornings are the time for routinehumans tend to choose one place or another to have our breakfast and not leave the pattern except in case of emergency. If McDonalds gets you to go to their establishment in the morning, in a way you are marrying them gastronomically. And, well, you know, it’s the first meal, so it’s okay if it’s a little excessive, you’ll burn it off throughout the day (this, as we already explained, it is not completely contrasted). Thus, from a creditable beginning in which citizens’ nutrition was improved, we have moved to a point where the industry has been adapting to our tastes and modifying our diet to the point of harming us all. Although, if we think about it, the phrase is still as true now as it was 300 years ago: “breakfast is the most important meal of the day.” It is the most important. And the most discussed. In Xataka | We knew … Read more

A guy has been studying the diets of the oldest people in the world for years and is clear about what a good breakfast is.

by

Dan “Longevity” Buettner is a controversial guy. He was the one who popularized the idea that five specific regions (Sardinia, Okinawa, Icaria, Nicoya and Loma Linda) had two things in common: a very high longevity and a diet with particular characteristics. Over time, the idea of ​​blue zones has been harshly criticized and rightly so. However, studying what people over a hundred years old were like, what habits they had and how they ate, has given us very interesting reflections. The importance of breakfast is one of them. We already know that breakfast is not the most important meal of the day. Although, of course, that doesn’t mean we can neglect it. Therefore, in a recent videoBuettner has given some recommendations. “The breakfasts of people who live longer do not include sugary cereals or greasy bacon,” he explained. On the contrary, the best breakfasts can be defined by three characteristics: it’s salty, it’s simple, and it’s rich in fiber. And it makes sense. For example, the evidence supporting fiber consumption. A diet with between 25 and 29 grams of fiber per day is associated with a reduced risk of cardiovascular disease, type 2 diabetes and even “all-cause mortality.” This is especially recommended in Spain where dietary surveys show the majority of the population below the recommendations. Something similar happens with “simplicity.” It’s not that more elaborate breakfasts are problematic per se. The fact is that the current rhythms of life make it easier for us not to complicate our lives and the “quick breakfasts” that the market offers are usually accumulate very high amounts of sugar (and salt). If we do not find simple and healthy alternatives, the drift will lead us to worse solutions from a nutritional point of view. Just the kind of things that “shorten” our lives. And then? Buttner makes some suggestions, of course: things like beans with rice, bread with avocado or even minestrone. That is, except perhaps the avocado (and thanks to the millennials), all the options are proposals that are somewhat far away from us – culturally speaking. However, breakfasts with legumes, whole grains and vegetables are not impossible. On the contrary, there are things “very much ours”, like tomato toast, that with a little care, would work as a scandal. What is clear is that, beyond Buttner, the available nutritional evidence is clear: we have to abandon cookies, cereals and other sweet breakfasts and adopt cheap, satiating and fiber-rich options. It doesn’t matter if it’s avocado and hummus or tomato, bread and olive oil. The important thing, as always, is to be more aware of what we eat. Image | Leti Kugler | Mae Mu In Xataka | Eating late in the morning is a bad idea. Now science knows better why

Diza Consultores has insisted that you have something at home: a breakfast nook

by

In each video of Diza Real Estate Consultants there is a moment that is almost a gag architectural. The salesman opens the door of a closet, shows a small space with wooden shelves and a coffee maker and says: “The breakfast nook would go here.” The networks have done the rest. The most unremarkable piece of furniture in the kitchen has become a viral icon, object of desire and meme at the same time. Where once there was a nondescript corner with a toaster, now there is a whole philosophy of life: hyggeminimalism and well-being concentrated between two folding doors. What began as a functional gesture—bringing together the coffee maker, cups and bread in one place—has ended up becoming the symbol of the aspirational home. Influencers like Ariane Hoyos they have popularized it under the concept of “my cafeteria at home”, while Almu Carrión talks about his coffee corner. In TikTok and instagramthe videos tagged with #desayunador exceed one hundred thousand references. But what is behind this aesthetic fever? When did a piece of furniture designed to hide the toaster become a cult object? ¿What is a breakfast room? In the words of design studios, a breakfast nook is a kitchen module dedicated to storing and organizing everything necessary for the first meal of the day. According to Himera Studyits function is clear: “hide small appliances, maintain visual order and free up the countertop.” Typically, it includes a small interior work surface, shelves for cups and integrated sockets for daily use of the coffee maker or toaster. Beyond the technical definition, the means of interior design they present it as a perfect example of how modern design seeks to balance functionality and aesthetics. The breakfast cabinet has ceased to be a decorative whim and has become a key piece in functional and modern kitchens, both for its practicality and its aesthetic value. From utility to trend. The phenomenon was not born in nothing. According to a report from El Paísthis trend arose from the desire to reproduce at home the coffee and tea stations so popular in hotel buffets. “Having a breakfast area in the kitchen is fashionable, and its demand is growing because it allows you to leave the countertop free and improve the aesthetics of the set,” the Mobalpa firm explains to the same medium. This mix of utility and visual pleasure has made the breakfast nook a symbol of everyday well-being. The architect Emma Guillén He details it simply: “It is the secret to starting the day in order and peace.” He recommends placing it near the microwave to speed up morning routines and providing it with indirect lighting that creates a warm and functional atmosphere: “An LED strip under the shelves transforms the space and helps differentiate it from the rest of the kitchen,” he points out. In short, you can see how the attraction lies in the promise of calm. Gathering everything you need for breakfast in the same space will allow you to enjoy more relaxed and stress-free mornings. The interior designers match in which this corner functions as a domestic refuge: a small sanctuary where the morning chaos stops for a moment to grind coffee, heat milk or open a jar of jam without haste. Fashion or necessity? The answer, as almost always, depends on space and budget. But, as interior designer Mireia Torruella explains to El Paísthe breakfast nook is above all an aspirational phenomenon: “On social media everything appears perfect, but in real life these elements complicate maintenance and detract from practicality. The breakfast nook is promoted as a mustwhen in reality it responds more to the aesthetics of a photo than to the true experience in the kitchen. Along the same lines, Himera Estudio remember that many times It is enough to “extend the countertop or install a small office” to fulfill the same function without making the renovation more expensive. Of course, they recognize its charm: “Visual cleanliness in a kitchen is basic. When the countertops are free of appliances, the space appears larger, more orderly, more zen.” A contemporary ritual. The success of the breakfast nook reveals something profound about our relationship with home. As Guillén points outhaving everything you need together in one corner avoids comings and goings and provides a more orderly start to the day. That order, he says, “translates into well-being.” Perhaps that is why the furniture triumphs: because it promises calm. A space where coffee is not prepared in a hurry, but as a small domestic ritual. A corner that summarizes our aspirations for an aesthetic, efficient and controlled life. And, of course, also because it looks very good on video. Image | Diza Real Estate Consultants Xataka | The best building in the world in 2024 has not been an airport or skyscraper. It’s a school in a suburb of Australia

La Granola promised to be the perfect breakfast. Now we know that you can behave like an undercover dessert

by

A bowl with yogurt, red fruits and a rain of granola It is the most shared image on social networks When we talk about healthy breakfasts. But, as is usually the case, it is not all gold that shines. Behind the crunchy brightness of toasted oatmeal and dry fruits can hide a trap: as much sugar as a pastry cake and a metabolic effect that triggers hunger in the middle of the morning. The great change of the granola. To understand the phenomenon you have to go back to its origins. The first version was created in 1863 by the doctor James Caleb Jackson and was called “Granula”: Hard comprehensive grains, without sugar, conceived as dietary remedy. Far from what we see today on the shelves of the supermarket. Over time, the recipe was sweet to conquer palates. As The Independent recalls, 153 years later the sugar became an essential ingredient: first with honey and syrups, then with refined. Granola went from a austere food to mass consumption product, with industrial versions that have little “light”. The perfect combo for a sugar climb. The explanation behind this situation is physiological. Jessie Inchauspé, author of The Glucose Goddesss, explained in The Telegraph That the typical combination of granola – oatmeal, honey -free sugars and dehydrated fruit – is the perfect storm to shoot blood glucose. If you take as the first meal of the day and with an empty stomach, the peak is fast and tall. The problem comes later: that high is followed by an abrupt drop that translates into tiredness, hunger and craving as a sweeter. To this is added what Healthline call “ration effect”: Although many brands talk about portions of 30–45 g, it is usual to be served between 60 and 100 g. Double sugar, double calories, without realizing it, it is added that many granars carry vegetable or coconut oils. They are not “bad” in themselves, but they raise caloric density and facilitate excess. Benefits that are still present. Not everything was going to be bad. Despite the bad reputation of the most commercial versions, the granola also retains virtues if the ingredients are chosen well. As Healthline has pointed outoats, nuts and seeds slow down digestion, help control appetite, improve blood pressure, stabilize glucose and nourish intestinal microbiota. To this are added micronutrients such as magnesium, zinc, vitamin E and antioxidants that reinforce the immune system and fight inflammation. In parallel, The Telegraph He has cited studies They show how a daily intake of three grams of oats oatmeal can reduce the so -called “bad” cholesterol. So how to integrate it? The majority of nutritionists agree that the granola must play the role of companion and not of breakfast. In The Telegraph They recommend treating it as a toping: A couple of tablespoons on Greek yogurt or kefir, with fresh fruit – specially berries – to add fiber and antioxidants. For its part, According to Healthlineyou have to combine it with healthy protein and fats helps reduce the glycemic impact and prolong satiety. The important thing is not to banish it, but to measure the amount and balance the plate. The verdict. Granola is not the enemy, but neither does the panacea. According to dietitian Nichola Ludlam-Raine on The Telegraphit can be a healthy breakfast if you opt for low varieties in added sugars, rich in fiber and integral, and always in the recommended ration. Healthline coincides: It is nutritious and satiating, but many industrial versions are dense in calories and sugars. However, the counterpoint puts it The Independentsince he points out that some commercial granars rival sugar with pastries. In those cases, the result is inevitable: glucose peaks, low energy and early hunger. Image | Unspash Xataka | Of the five rations a day to the challenge of the 30 weekly plants: why diversity on the plate matters more than the quantity

A new study associates late breakfast with lower life expectancy

by

One of the Great statements that has always been done in the field of nutrition is that breakfast is one of the most important meals of the day. Given that premise, we are at a time where The ‘what’ we eat has monopolized our attention counting calories, Analyzing macronutrients and discussing superfoods. However, a new research wave is focusing on an equally crucial question: the “when” we eat. Longevity. One of the great objectives that people have is to last how long the better. But, They tell Putin and Xi Jinping with organ transplantation. But although this is not a viable option, a study that followed almost 3,000 older adults in the United Kingdom for more than three decades is clear that breakfast can be key to calculating our risk of mortality. The key point is the time to have breakfast, which would be a great health marker that points to the much (or little) that can be lived. An internal clock. The field of study that focuses on this aspect of our life is Chrononutritiona discipline that studies our internal clock, what we know as circadian rhythmswhich only dictate when we sleep or wake up, but also regulate our hormones, our metabolism and how we process food. In this way, eating in tune with this internal clock seems to be beneficial, according to researchers, while doing it could disagree our internal machinery. The new studyled by researchers from institutions such as the University of Manchester and Harvard, entered fully into this concept, analyzing how food schedules change as we age and what that means for our health. The late breakfast problem. The researchers analyzed the data of 2,945 adults older than 1983 until 2017. The results in this case were quite clear: as the participants aged, they tended to delay the time of breakfast and dinner, and to shorten their daily “food window”. But what caught the care really was the relationship with the health problems that arise with longevity. Greater mortality. Delaying breakfast associated with a higher risk of mortality in the short term. Specifically, every hour of Breakfast delay It was linked to an 8% increase in the chances of dying, even after adjusting factors such as socioeconomic level or lifestyle. New diseases. In addition to increasing the probability of dying, having breakfast in a late way can be related to a greater burden of physical and psychological diseases, such as fatigue, depression, anxiety and multimorbility, that is, the suffering of several diseases simultaneously. Lower survival. A criterion that can agglutinate the two previous values ​​is the survival of a person. In this case, the analysis identified two groups of patients: on the one hand, those who ate very early and on the other, those who ate later. The researchers could see in these cases that the 10 -year survival rate was remarkably lower in the group that ate later (86.7%), compared to the group that made it earlier (89.5%). The effect of aging. Far from being a simple choice of lifestyle, the study suggests that this change in schedules can be a deeper reflection of healthy health processes. Researchers suggest that genetics play a fundamental role in this case. On the one hand, there is a person who have a genetic predisposition to be ‘nocturnal’ which is what is known as a evening chronotype They have to delay the hours of all their meals. On the other, and perhaps more importantly, the study states that the beginning of a disease can be what leads us to change our schedules, and not vice versa. A conditions such as depression, chronic fatigue or oral health problems can alter appetite and daily routines, causing the first meal of the day to postpone. This phenomenon could be related to what is known as “anorexia of aging”, a geriatric syndrome characterized by the loss of appetite and a lower food intake. A health biomarker. The authors conclude that, rather than being a direct cause of mortality, breakfast time could function as a “simple health marker in older adults.” It is an easy indicator to observe for anyone and that can alert on underlying changes in the physical and mental well -being of a person. This research reinforces the idea that maintaining regular food schedules with our day and night cycle is important to have healthy aging. As they explain from the Harvard School of Public Health, aligning meals with the circadian clock can help regulate metabolism and reduce chronic diseases. Images | Realmac Software In Xataka | We knew that breakfast nuts and other nuts was positive for our brain. What we didn’t know was to what extent

We knew that breakfast nuts and other nuts was positive for our brain. What we didn’t know was to what extent

by

Nuts are a nutritious food and considered especially beneficial for our brain. The tests are accumulating, and the last study on this food gives us new details about its value. A push for the brain. The team responsible for the new study He observed an improvement In brain function among young people who consumed nuts at breakfast. The study gives us new clues when understanding the relationship between the popular dry fruit and cognitive performance. “This study helps reinforce the case of nuts as food for the brain. A handful of nuts with breakfast can give young adults an extra mental when they need to perform the maximum performance. It is especially exciting that such a simple dietary change can make a measurable difference in cognitive performance,” stood out in a press release Claire Williams, co -author of the study. Delayed effect. The team observed that on the occasion they consumed breakfast with nuts, the participants achieved faster reaction times throughout the day. They also observed An improvement in memory, but this did not occur in the early hours after breakfast but later in the day. The details of the study were published In an article In the magazine Food & Function. THEORY AND PRACTICE. Through the EEG, the team observed that changes in the neural activity that suggested that nuts can be more effective in their aid to cognitive performance when we face mental tasks that suppose a challenges. For their part, blood tests showed changes in glucose levels and fatty acids, which could help better performance. Explain what nutrients and what biochemical mechanisms are the protagonists of this connection between nuts, and brain is essential when establishing a causal relationship. The team responsible for the new study suggests that A variety of nutrientsamong them the omega 3 fatty acids, proteins and polyphenols, would be responsible for this cognitive “push”. A study with limitations. The small sample implies a limitation when it comes to extrapolaring the results of the study, however it adds to a growing evidence that indicates that nuts (and other nuts) have the ability to improve our cognitive performance. According to Explain the responsible teamThe new study complements the existing literature focusing on the effects of short -term nut consumption, on the day in which they are consumed. They also point out that more studies will still be necessary to determine the relationship between nut consumption and any improvement in cognitive performance. In Xataka | If the question is whether to freeze a yogurt is a healthy alternative to ice cream, science is clear about the answer Image | Wouter Supardi Salari

Every day thousands of people make fun without knowing about an empire when they have breakfast. THE RESPONSIBLE: THE COUPASAN

by

If something has demonstrated over the centuries, gastronomy is that kitchens serve more than elaborate tasty dishes. In the heat of their stoves they usually curdle culinary traditions, legends and mythslike the one that explains that every time we have breakfast a crucisan we are actually participating in a war. Because? Because with that seemingly innocent gesture we make fun of the defeat of one of the empires more influential of history. We explain ourselves. Cruasanos and wars? Yes. The relationship may sound a bit strange, but it comes with Google to find dozens of Blogsforums, magazines and Diaries that tell the same story: how the cross was created to commemorate the defeat of the Ottoman in Vienna at the end of the 17th century. To be more precise, the frustrated siege of the city by the great vizier Kara Mustafa which resulted in Kahlenberg battle and marked the beginning of the Ottoman decline in Europe. A great victory, a great cake to celebrate it. An epic story. There are war deeds that inspire poems, songs, operas, movies, paintings, novels; But … a cake? Why commemorate the siege of a city with a bun that thousands of people have breakfast throughout the world? The answer is quite simple: The legend He says that the Viennese pastries played a key role in the Ottoman defeat of 1683, so the guild wanted to celebrate it as best knew, kneading and baking mass. Of plots and noctámbulos. The story is of course worthy of the great romantic chronicles. Desperate to take Vienna, around 1683 the Ottomans began to think about ways to mock the fortification of the city. Some versions They say they decided to do so by excavating an underground gallery. Others, which set out to open tunnels to Place mines. In any case, the legend tells that, to dodge the vigilance of the Viennese, the Ottomans worked at night, among Quinqués and the moonlight, while their enemies slept. What the Muslims did not tell is that not all the residents of Vienna got into bed at night. There was a guild who worked every day from the sunset to dawn and ended up listening to the noise that the soldiers made with their peaks and shovels, which allowed him to alert the authorities and repel the enemy attack. What noctámbulos guild was that? Correct: The bakers. And the ‘Larousse’ of 1938 arrived. That this romantic dyes has reached us is explained for two reasons: centuries of oral tradition and the pen of the French chef Posper Montagnéwho in 1938 published an iconic work of universal cuisine, the ‘Larousse Gastronomique’. In addition to explaining how the crossings are elaborated, in its pages the scholar recounts the origin of the cake, echoing a version similar to the Viennese legend of the seventeenth century. In the work (at least in which it can Consult online) Montagné tells a similar story, although he places the plot during The Buddha site In 1686, not in the siege of Vienna of 1683. “The Turks besieged the city and to reach their hearts they excavated underground galleries. Some bakers, who worked at night, heard the noise made by the Turks and gave the alarm,” He recounts. But … why is it a mockery? Simple. Because when creating their new commemorative cake the Viennese pastries noticed A symbol From Islam: The growing moon. It is also explained by Montágne’s encyclopedia: “To reward the bakers who had saved the city, they were given the privilege of making a special cake that, in memory of the emblem that decorated the Ottoman flag, had to be shaped like a crescent,” duck The gastronomic encyclopedia. In summary: the new cake served to celebrate the Christian resistance and endurance of the city … and incidentally mocked the Ottoman forces. As Collect National Geographicwhen a Vienne devour one of those tasty cakes that emulated a moon really “ate the Turks.” The story was curious. The story, powerful. And for more inri it appeared ratified in a work of the prestige of the ‘Larousse Gastronomique’. So what was expected to be expected: the myth extended, gained strength and made the crosss become more than simple pastry. In their own way, they became a symbol. But is it true? The million dollar question. If gastronomy is good (in addition to satisfying palates), it is to create Myths and traditions of rigor more than questionable. Italian cuisine, Spanish either Japanese (To name only three examples) leave a few examples. And the Viennese legend of the Cruasan seems to be only that: a legend of truthfulness at least difficult to check. With you, the Kipferl. The story tells that the city’s bosoms elaborated two commemorative breads of the victory: the Kaiseremmela kind of “imperial panecillo”; and Kipferlwith a crescent -shaped. That this is the origin of what we understand today is however more than questionable, Remember From the Institute of Culinary Education (ICE). “He Kipferla baked panecillo from a dough of wheat with yeast, is common in central Europe, ” Clarifies the institution in his blog, in which he remembers that there are records that suggest that he Kipferl He ate already in the thirteenth century. Moreover, there are those who believe that their origins are older and more sweet in a similar way they can be seen in Magreb (Tchareke) or Türkiye itself, where the Ay çöreği. History and stories. “It’s almost certain that these stories are false,” assures Austrian chef Jürgen David. In fact they can be found Other stories that also relate the invention of the Capuchino with the Ottoman siege of Vienna. The popular Dunkin breakfast chain It echoes On its website for the legend that maintains that the famous coffee, with its characteristic color (similar to the habit of the Capuchin friars) it was first served in Vienna after its citizens found the sacks of coffee that the Ottoman had left behind. If true, the breakfast with which thousands of Europeans start their … Read more

Log In

Forgot password?

Forgot password?

Enter your account data and we will send you a link to reset your password.

Your password reset link appears to be invalid or expired.

Log in

Privacy Policy

Add to Collection

No Collections

Here you'll find all collections you've created before.