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could be stored or carried for extended periods, and weighed the same or slightly less than the uncooked grains. It also had the advantage that it could be eaten without re-heating it, either dry or by soaking in water, and so would both reduce cooking time in the field and allow troops to travel without any campfires at all if needed.
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A variety of parched grains have been used historically as a camp ration, both for military troops on maneuvers and civilian travelers on extended overland journeys. Because parching both cooked the grains, and removed most of the water content, it was useful as a way to have pre-cooked meals which
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peoples cooked maize. It was prepared by first scorching the corn and then pounding it to a fine meal. It was used in various recipes, but especially as emergency rations for travellers, usually eaten a spoonful at a time with a drink of water. According to
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is grain that has been cooked by dry roasting. It is an ancient foodstuff and is thought to be one of the earliest ways in which the hunter gatherers in the
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In particular, parched rice was widely used in South and East Asia for troops well into the 20th century, including by the
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has the same length of the normal grain, although somewhat thinner and darker with a green shade. It is served as a
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as well, being one of the few items they were able to carry a significant supply of while on the move.
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Iroquoian Food
Techniques and Technologies: An Examination of Susquehannock Vessel Form and Function
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141:, on that very day, they ate some of the produce of the land, unleavened cakes, and parched grain."
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said to her at mealtime, 'Come here, and eat of the bread, and dip your piece of bread in the
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156:, and he passed parched grain to her; and she ate and was satisfied, and kept some back."
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was used both as a grain itself and as a way to carry maize for grinding into cornmeal.
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Oxford
English Dictionary, Online Edition, Draft Revision Dec 2008
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ate grains. Historically, it was a common food in the
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223:record 'parched corn' as one of the many ways the
341:History and Present State of Virginia, Book III
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327:(PhD thesis). Pennsylvania State University.
232:a local name for this food in Virginia was '
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208:. It was a primary staple of the
176:hot dish, cooked with morsels of
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321:Strauss, Alisa Natalie (2000).
129:, as attested by the following
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338:Beverley Jr., Robert (1705).
219:Early European accounts of
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152:.'" So she sat beside the
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137:"On the day after the
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268:References
214:Long March
164:as קָלִי (
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