Assignment in Comm 1 about Combining Sentence

1. Mark Twain or Samuel L. Clemens in real life who lived in Hartford for several years is the author of Huckleberry Finn, a classic American novel.
2. Mark Twain, whose very elaborate and elegant house was on Farmington Avenue, an area called Nook Farm, was the neighbor of Harriet Beecher Stowe, the writer of Uncle Tom’s Cabin.
3. Mark Twain’s home has windows and a balcony that overlook his  large side porch, which according to people of today remind them of a steamboat since Twain in his youth piloted steamboats on the Mississippi.
4. Mark Twain was one of the first three people in Hartford to own a telephone which was first used commercially in nearby New Haven but never really liked this newfangled gadget since there was practically no one to talk to.
5. Mark Twain lost a fortune investing to his love for industrial inventions, like the elaborate Paige typesetter which unfortunately was developed at the same time as the Linotype, a machine much simpler and less expensive.
6. Mark Twain never felt the same for his house in Hartford after his daughter, Susy died there due to spinal meningitis and it resulted him to leave and returned only once for the funeral of his friend, Charles Dudley Warner.

comm 1 report on bread

Comm 1: Outline

A.     Game: Draw it and name it.(by group)

B.     Discussion: What is bread?

                          --staple food prepared by cooking a dough of flour and water

                          --baked; maybe leavened or not

                          --had been prepared for at least 30,000 years

                          --the word “bread” refers to a sweetened loaf of cake

                          --the freshness of the bread is yet important

                          --wrapped in papers or plastic to reduce drying (stale)

                          --breads in moist environment are prone to molds

C. History of bread

                   Dating back at around 10,000 years to the ancient civilization. It is when the yeast fermentation process was discovered, but many attribute it to the Egyptians, who invented the first closed ovens.

                  Bread in Antiquity

                 --started in Mesopotamia where the Egyptians discovered the wheat

                 --discovery of yeast and new strand of wheat

                 --the Greeks found out and hey spread the process f bread-making in Europe

                 Bread in Medieval Times

                 --the introduction of baker’s guild

                 --bread as status symbol

                 --the introduction of rye

                 --innovations

                 --the rise of prices n London

                 Bread in Industrial Ages

                 --spread of white bread through discoveries and innovations

                --Sandwich was invented

                --CORN LAWS

                --1^st chain of bakery shops by Christopher Potter

               --bread prices rose sharply

               --invention of Rollermills

               --BREAD RIOT

                 Bread in the 20^th century

                 --rise of automated baking units

                 --Otto Rohwedder’s bread slicing machine

                 --scientists identified the benefits of bread

                 --formation of The Federation of Bakers

                --The Baking Industry Act

                --more laws and regulations implemented

                --The Chorleywood Bread Process

4. Importance of Bread

Nutritional                                       Cultural                                         Political

--Source of nutrition                  --has meaning in the                 --the price of bread

   -Carbohydrates                         religion Christianity               -- became central to

   -Dietary Fibers                        -- “bread-winner”                        parliamentary

   -Fat                                         --“breadbasket”                            discussion on the

   -Protein                                                                                        issues of free-   

                                                                                                        trade

                                                                                                     --mentioned in

                                                                                                        Magna Carta

 E. Types of Bread

§                    White bread --made from flour containing only the central core of the grain (endosperm).

§                    Brown bread -- made with endosperm and 10% bran. It can also refer to white bread with added coloring (often caramel coloring) to make it brown; this is commonly labeled in America as wheat bread 

§                    Whole meal bread --contains the whole of the wheat grain (endosperm and bran). It is also referred to as "whole grain" or "whole wheat bread", especially in North America.

§                    Wheat germ --bread has added wheat germ for flavoring.

§                    Whole grain bread --can refer to the same as whole meal bread, or to white bread with added whole grains to increase its fiber content, as in "60% whole grain bread".

§                    Roti --a whole-wheat-based bread eaten in South Asia. Chapatti is a larger variant of roti. Naan is a leavened equivalent to these.

§                    Granary bread --made from flaked malted wheat grains and white or brown flour. The standard malting process is modified to maximize the maltose or sugar content but minimize residual alpha amylase content. Other flavor components are imparted from partial fermentation due to the particular malting process used and to Maillard reactions on flaking and toasting.

§                    Rye bread --made with flour from rye grain of varying levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. It is popular in Scandinavia, Germany, Finland, the Baltic States, and Russia.

§                    Unleavened bread or matzo  --used for the Jewish feast of Passover, does not include yeast, so it does not rise.

§                    Sourdough bread  --made with a starter.

§                    Flatbread  --often simple, made with flour, water, and salt, and then formed into flattened dough; most are unleavened, made without yeast or sourdough culture, though some are made with yeast.