World Bread Day – From Ancient Loaves to the Modern Bun
Two of the most commercially produced breads in the world—the sesame seed–topped hamburger bun and the plain hot dog bun. Simple in form, instantly recognizable, and the foundation of a global industry.
These are the breads of our time—engineered for uniformity, designed for speed, and produced on a scale unimaginable in history. They are the modern descendants of humankind’s oldest craft.
World Bread Day, established by the International Union of Bakers and Confectioners (UIBC), honors that history. Celebrated each year on October 16—the anniversary of the founding of the United Nations Food and Agriculture Organization in 1945—it reminds us that bread, in all its forms, is more than sustenance. It is civilization’s most enduring symbol of nourishment.
From the first mixtures of grain and water baked on hot stones, to the hand-shaped loaves of ancient Egypt, to the rustic rounds of Europe’s countryside and the elegant French baguette—bread has evolved with humanity itself. The industrial sliced white loaf marked a turning point, transforming an age-old necessity into a product of mass production and convenience. The commercial bun is its natural successor, continuing the story in the language of modern industry and fast food.
See more from my From Bag to Background series at https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
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