לחם! בקרב עדות ודתות בארץ - הלחם בטקסי מחזור החיים  
Bread in the Cycle of Life The Sanctity of Bread Scenes from the Baker's World Bread and Politics Home Page עברית
 
 

Zoltan Kluger, Sowing, Kfar Avraham, 1935
Courtesy of Photo Archive JNF-KKL
Ben Zoma said: What labors Adam had to perform before he obtained bread to eat. He ploughed, he sowed, he reaped, he bound the sheaves, he threshed and winnowed and selected the ears, he ground and sifted, he kneaded and baked, and then at last he ate; whereas I get up, and find all these things done for me. (Babylonian Talmud: Berakhot 58a) Turning grain into bread is a long process involving many stages. It begins with the seed that is planted in the ground, grows, ripens, and is harvested.
The grain is milled into flour, which is used to prepare dough. The dough rises, and, finally, is baked into a loaf of bread. Bread-making grains include wheat, barley, rye, and oats. Today, wheat is the world's most important edible plant - the source of our most basic staple food, which contains the elements that are essential to human nutrition.
Growing grain is a complex agricultural process that consists of plowing, sowing, harvesting, sheaving, threshing, winnowing, sieving, storing, and grinding. In the past these tasks were performed manually; in the modern world, however, most are done by mechanized agricultural equipment. In Israel wheat is sown in the fall by machines that plow, sow, and fertilize at the same time. It is reaped in the spring by a combine harvester, which accomplishes in sequence all the tasks from reaping to threshing.

This room contains photographs, archaeological finds, and tools from the early twentieth century that document the bread-making process - from the seed that is planted in the soil to the fresh loaf that is brought to the table.

 




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