A History of Aerated Foods

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Aerated foods have accompanied human development since the invention of raised bread in Egypt 6,000 years ago. Aerated foods now feature within confectionery, dairy products, egg foams, baked products, breakfast cereals, and beverages having arisen through historical combinations of ingredient availability, technological advances, and culinary experimentation. The interdependence between food and science/technology is greater, it is argued, for aerated foods than for their unaerated counterparts. The technology of food aeration has also provided the foundation for modern foam science and its diverse application. The purpose of the chapter in Bubbles in Food 2 from which this article is adapted is to begin the process of laying out the historical appearance and evolution of aerated foods, alongside some of the other relevant developments in human history. In so doing, it aims to begin to organize the evidence for the premise, by collating the historical data, to allow some preliminary connections to be made and insights perceived.
LanguageEnglish
Pages8-14
Number of pages7
JournalCereal Foods World
Volume54
Issue number1
DOIs
Publication statusPublished - Jan 2009
Externally publishedYes

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foodways
human development
foams
Food Technology
Food
breakfast cereals
bubbles
aeration
Egypt
food technology
beverages
breads
dairy products
Human Development
ingredients
history
Breakfast
Dairy Products
Bread
Beverages

Cite this

Campbell, G. M. / A History of Aerated Foods. In: Cereal Foods World. 2009 ; Vol. 54, No. 1. pp. 8-14.
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A History of Aerated Foods. / Campbell, G. M.

In: Cereal Foods World, Vol. 54, No. 1, 01.2009, p. 8-14.

Research output: Contribution to journalArticle

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