On food and cooking the science and lore of the kitchen ( PDFDrive ) 895

orbeverageflavorings.TheLatinwordfor
barley,hordeum, became the Frenchorge;
orge mondé, meaning hulled barley,
becameorgemondeandinthe16thcentury
orgeat.Orgeatisstillaround,butit’snow
an almond-flavored syrup.Orgeat also
became the Spanish wordhorchata, which
graduallyevolvedfromabarleydrinktoa
drinkmadewitheitherriceorthechufaor
tiger “nut” (p. 308). Andtisane, the
modern French term for an infusion of
herbs or flowers? It comes from the Latin
ptisana,whichmeantbothcrushedcleaned
barleyorthedrinkmadetherefrom,which
wassometimesflavoredwithherbs.
Barley Malt The most important form in
which we consume barley ismalt, a major
ingredientinbeersandsomedistilledliquors,
andaminoringredientinmanybakedgoods.
Malt is a powder or syrup made from barley
grains that are moistened and allowed to


germinate,andthatbecomesweetwithsugars.
Its production and qualities are described
below(pp.679,743).
Rye

RyeapparentlyaroseinsouthwestAsia,
migratedwithdomesticatedwheatandbarley
asaweedinthecropsofearlyfarmers,

reachedthecoastoftheBalticSeaaround
2000BCE,grewbetterthantheothercerealsin
thetypicallypoor,acidsoilandcool,moist
climate,andwasdomesticatedaround1000
BCE.It’sexceptionallyhardy,andisgrownas
farnorthastheArcticCircleandashighas
12,000feet/4,000meters.Upthroughthelast
centuryitwasthepredominantbreadgrainfor
thepoorofnorthernEurope,andeventoday
thetasteforryepersists,especiallyin
ScandinaviaandeasternEurope.Poland,
Germany,andRussiaaretheleading
producers.InGermany,wheatproduction