{"id":175435,"date":"2023-02-18T09:11:14","date_gmt":"2023-02-18T08:11:14","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=175435"},"modified":"2023-02-18T10:23:40","modified_gmt":"2023-02-18T09:23:40","slug":"why-we-love-biscuit-so-much","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/why-we-love-biscuit-so-much\/","title":{"rendered":"Butter, savoury or chocolate: why we love biscuits so much"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Hands up anyone who doesn’t like biscuits. Yes, we know they are not healthy, not even if you make them at home, a nutritionist would add. And we are talking about an ultra-processed food, we have all this information in mind, but can you resist eating a biscuit? And we say one, but the way they are conceived, tiny, sweet\u2026 they are designed so that, without even thinking about it, you will have eaten the whole packet or almost!<\/p>\n\n\n\n

Indeed, biscuits are addictive, whatever type they are: savoury, butter, chocolate, oatmeal, coconut, for breakfast or even for dinner (yes, there are many women who, come winter, enjoy milk and biscuits for dinner). It’s a bit like when you eat seeds: it’s start and don’t stop.<\/p>\n\n\n\n

But how did this ingenious invention, which nutritionists don’t like but which drives ordinary mortals crazy, come about? Let’s take a look at a bit of cookie history:<\/p>\n\n\n\n

Everything indicates that the first biscuits were made a whopping 10,000 years ago and were the result of chance: by subjecting a cereal paste to high temperatures, the biscuit was born, which at the time did not contain yeast (it was very similar to unleavened bread). They were made by nomads because they were easy to transport and provided a lot of energy.<\/p>\n\n\n\n

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In Rome, in the 3rd century, it was already baked under a name: bis coctum, which sounds very similar to the English and French biscuit. In the Middle Ages, its consumption increased, and it was mainly eaten by peasants, ships’ crews, armies\u2026 It is said that from then on it began to be called “biscuit”, inspired by the French term gallette.<\/p>\n\n\n\n

Be that as it may, it seems clear that it was the Medicis who represented a qualitative leap in its production. Thanks to them, the biscuit was refined and began to be seen as something more delicate, as it was served at their receptions. In addition, more ingredients began to be included in its production, which was still handmade.<\/p>\n\n\n\n

Industry comes into play<\/strong><\/h2>\n\n\n\n

Industrial production took place in the 19th century, when it began to be produced in factories, considerably increasing its production, basically because the shipping companies demanded a lot of biscuits. Logically, it was a product that could be preserved for a long time, something that was of interest on the great voyages of the time.<\/p>\n\n\n\n

We can say that the 19th century was the century of biscuits: in France, Louis L\u00e8fevre Utile managed to compete with British biscuits, which were all the rage in Europe at the time, and came up with the petit beurres LU, with their saw-shaped edges, which became one of the most famous biscuits in the neighbouring country – there is not a schoolboy who has not taken them as a snack at some point.<\/p>\n\n\n\n

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A post shared by Galletas Gullo\u0301n (@gullongalletas)<\/a><\/p><\/div><\/blockquote>