“The Evolution of Bread” is a series of works  which stem from Avishag’s  creative study which looks for the changes that bread has undergone – from ancient bread (about  6,000 years ago) until today. Bread was originally made from wheat flour, water and salt  whereas today’s bread has 36 ingredients. What are we really eating today? Is there a connection between modern bread and gluten intolerance?

Bread plays a special role in many religions and cultures. Various religious and cultural rituals exist around bread. Bread is an ancient source of nutrition made of flour and water. The length of time it takes to produce is affected by the time it takes to rise and the unpredictable behaviour of the components.

In western culture gluten has become an ‘evil’ component and the number of those sensitive to it is increasing. In one of the studies on sourdough bread it was found that the acid destroys the gluten .(Rizello et al 2007). In this critical series you can see the sourdough go through a process of jarring industrialization. Flour, the main component of bread is exchanged for other ingredients without human contact and is baked and comes out with no connection to the oven.

The main question which arises from this work is, if exchanging the flour can enable us to make bread which acts as bread should?