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51-402: A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery . Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast , however, is relatively recent. By the fifth and sixth centuries BCE,

102-574: A master craftsman or an artisan , a tradesperson (tradesman/woman) is not necessarily restricted to manual work . In Victorian England , The terms "skilled worker," "craftsman," "artisan," and "tradesman" were used in senses that overlap. All describe people with specialized training in the skills needed for a particular kind of work. Some of them produced goods that they sold from their own premises (e.g. bootmakers , saddlers, hatmakers , jewelers , glassblowers ); others (e.g. typesetters , bookbinders , wheelwrights ) were employed to do one part of

153-689: A constitutional right to " freedom of contract ". This case marked the beginning of a "pro-employer, laissez-faire " era, later known as the Lochner era , which "would cast a long shadow over American law, society, and politics" until the late 1930s, when Lochner was repudiated. Frustrated with the rapid deterioration of working conditions, bakery workers in New York went on strike in August 1905. The first bakeries emerged in Jerusalem , after contact with

204-605: A famous poet from the kingdom of Chu who lived during the Warring States period . Known for his patriotism, Qu Yuan tried to counsel his king to no avail, and drowned himself in the Miluo River in 278 BC. The Chinese people were grateful for Qu Yuan's talent and loyalty to serve the country. They cast rice dumplings into the Miluo River on the day when Qu Yuan was thrown into the river every year, hoping that

255-550: A lower perceived value than bachelor's degrees . Data from the United States shows that vocational education can provide a respectable income at a lesser cost in time and money for training. Even ten years after graduation, there are many people with a certificate or associate degree who earn more money than those with a B.A. The average taxable income for the top trades in Australia can be up to $ 100,000, while

306-423: A result, bakers have a higher rate of injuries and illnesses than the national average. Although their work is generally safe, bakers may endure back strains caused by lifting or moving heavy bags of flour or other products. Other common risks include cuts, scrapes, and burns. To reduce these risks, bakers often wear back supports, aprons , and gloves." Baker's asthma —commonly caused by flour allergens and

357-442: A variation on this dish known as bánh ú tro or bánh tro . In Malaysia , Indonesia , Singapore , and Taiwan , zongzi is known as bakcang , bacang , or zang (from Hokkien Chinese : 肉粽 ; Pe̍h-ōe-jī : bah-chàng ; lit. 'meat zong', as Hokkien is commonly used among overseas Chinese); Straits Peranakans also know them as the derivative kueh chang in their Malay dialect . Similarly, zongzi

408-663: Is a traditional dish which continues to be eaten by the Sino-Mauritian and by the Overseas Chinese communities. It is especially eaten on the Dragon Boat Festival , a traditional festive event, to commemorate the death of Qu Yuan . What has become established popular belief amongst the Chinese is that zongzi has since the days of yore been a food-offering to commemorate the death of Qu Yuan ,

459-479: Is called "the bread of the strong" and preaching, religious teaching, "the bread of the word of God". In Hebrew, Bethlehem means "house of bread", and Jesus was born in a city called Bread. In Roman Catholic tradition, the patron saint of bakers and pastry chefs is Honoratus of Amiens (Honoré), a sixth-century bishop of Amiens in northern France for whom the St. Honoré cake is named. Lazarus of Bethany (Lazare)

510-477: Is called a "tabernacle". In Ming dynasty China, bakers were divided into different social statuses according to their customers. Bakers were among the thousands of servants who served in the Ming Palace, including recruited cooks, imperial eunuchs , and trained serving-women ( Shangshiju ). Bakers often joined the occupation through apprenticeship , or by being born into a family of bakers. In addition to

561-495: Is more popularly known as machang among Chinese Filipinos in the Philippines . Japanese cuisine has leaf-wrapped glutinous rice flour dumplings called chimaki . They may be tetrahedral , square, rectangular, or long narrow conical in shape. In some areas of the United States, particularly California and Texas , zongzi are often known as "Chinese tamales ". In Mauritius , zongzi (typically called zong ),

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612-799: The Occupational Outlook Handbook ( OOH ) published by the Bureau of Labor Statistics of the United States Department of Labor , Bakers typically do the following: Bakers produce various types and quantities of breads, pastries, and other baked goods sold by grocers, wholesalers, restaurants, and institutional food services. Some bakers create new recipes. Bakers encounter a number of occupational hazards . OOH reports that bakeries, "especially large manufacturing facilities, are filled with potential dangers such as hot ovens, mixing machines, and dough cutters. As

663-707: The Duanwu Festival (Double Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunisolar calendar , and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the International calendar. The practice of eating zongzi on the Double Fifth or summer solstice is concretely documented in literature from around

714-558: The Fengsu Tongyi . In the Jin dynasty ( 晋 , AD 266–420), zongzi was officially a Dragon Boat Festival food. Anecdotally, an official called Lu Xun  [ zh ] from the Jin dynasty once sent zongzi which used yizhiren  [ zh ] ( Chinese : 益智仁 , the fruit of Alpinia oxyphylla or sharp leaf galangal ) as additional filling; this type of dumpling

765-572: The New York State Assembly passed a reformist "bakeshop law" which included protections for bakery workers; the law "banned employees from sleeping in the bakeries; specified the drainage, plumbing and maintenance necessary to keep the bakeries sanitary ( cats were specifically allowed to stay on the premise—presumably to deal with the rats); limited the daily and weekly maximum of hours worked; and established an inspectorate to make sure these conditions were met." The legislation

816-646: The Northern Song dynasty period, the "New augmentation to the Shuowen Jiezi " ( Chinese : 説文新附 ; pinyin : Shouwen xinfu ) glossed zong as rice with reed leaves wrapped around it. Mijiian Zong (zongzi with glacé fruit ) was also popular in the Song dynasty. Also during the Song dynasty, there were many preserved fruit zongzi . At this time also appeared a pavilion filled with zongzi for advertising, which showed that eating zongzi in

867-757: The ancient Greeks used enclosed ovens heated by wood fires; communities usually baked bread in a large communal oven. Greeks baked dozens and possibly hundreds of types of bread; Athenaeus described seventy-two varieties. In ancient Rome several centuries later, the first mass production of breads occurred, and "the baking profession can be said to have started at that time." Ancient Roman bakers used honey and oil in their products, creating pastries rather than breads. In ancient Rome, bakers ( Latin , pistor ) were sometimes slaves , who were (like other slave- artisans ) sometimes manumitted . Large households in Rome normally had their own bakers. During those times, most of

918-495: The imperial examinations would eat "pen zongzi ", which was specially given to them at home, before going to the examination hall. Because it looked long and thin like a writing brush , the pronunciation of "pen zongzi " is similar to the Chinese word for "pass", which was for good omen. Ham zongzi appeared in the Qing dynasty. Every year in early May of the lunar calendar, the Chinese people still soak glutinous rice, wash

969-666: The rice used is almost always glutinous rice (also called "sticky rice" or "sweet rice"). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using. In the north, fillings are mostly red bean paste and tapioca or taro . Northern style zongzi tend to be sweet and dessert-like. In the northern region of China, zongzi filled with jujubes are popular. Southern-style zongzi , however, tend to be more savoury or salty. Fillings of Southern-style zongzi include ham, salted duck egg, pork belly , taro, shredded pork or chicken, Chinese sausage, pork fat, and shiitake mushrooms . However, as

1020-812: The turn of the century notes that a skilled trade was considered a trade that required an apprenticeship to entry. Skilled tradesmen worked either in traditional handicraft workshops or newer factories that emerged during the Industrial Revolution . Traditional handicraft roles included, for example: " sail-maker , candle-maker, cooper , japanner , lapidary and taxidermist , canister-maker, furrier , cap-maker, dobbin-maker, french-polisher , baker , miller , brewer , confectioner , watch-maker , tinsmith , glazier , maltster , wood-turner , saddler, shipwright , scale-maker, engraver and cutler ." Tradesmen/women are contrasted with laborers , agricultural workers, and professionals (those in

1071-578: The zong or ziao shu prepared in this way was eaten on the occasion of the Double Fifth (Duanwu) is documented in works as early as the Fengsu Tongyi , AD 195). These festive rice dumplings are also similarly described in General Zhou Chu (236–297)'s Fengtu Ji , "Record of Local Folkways" Various sources claim that this Fengtu Ji contains the first documented reference regarding zongzi , even though it dates somewhat later than

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1122-1105: The zongzi is generally of the species Indocalamus tessellatus , although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling. People in the Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings , although the Chinese government has registered Zongzi as the formal name in global use. As it diffused to other regions of Asia over many centuries, zongzi became known by various names in different languages and cultures, including phet htoke ( ဖက်ထုပ် ) in Burmese -speaking areas (such as Myanmar ), nom chang in Cambodia , machang in Philippines , bacang in Indonesia , khanom chang in Laos , and ba-chang in Thailand . Vietnamese cuisine also has

1173-561: The 6th century AD, as far as can be substantiated by evidence. But by the 6th century, sources attest to the offering of zongzi on the Double Fifth Festival (5th day of the 5th month of the lunar calendar) being connected with the figure of Qu Yuan. As for the origin myth, a fable recounts that the people commemorated the drowning death of Qu Yuan on the Double Fifth day by casting rice stuffed in bamboo tubes; but

1224-653: The Egyptians, from whom the Hebrews learned better manufacturing techniques and obtained the recipe. A short time later, there was already a famous bakers' street in the city. The prophet Elisha , then Jesus , performed the miracle of the multiplication of the loaves . The bread is at the center of the Christian Eucharist; it is "sacramental bread", "singing bread", or "angel's bread". Jesus defines himself as "the bread of life" (John 6:35). Divine "grace"

1275-440: The English city of Manchester from 1824–85, during the Industrial Revolution , determined that "baker and shopkeeper" was the third-most common occupation, with 178 male bakers, 19 female bakers, and 8 bakers of unknown sex in the city at that time. This occupation was less common that cloth manufacturer and tavern / public house worker, but more common than cotton spinner , merchant , calico printer, or grocer . In 1895,

1326-659: The Golden Vase mentions baozi (steam bun). The Columbian Exchange , which began in 1492, had a profound influence on the baking occupation. Access to sugar greatly increased as a result of new cultivation in the Caribbean , and ingredients such as cocoa and chocolate became available in the Old World . In the eighteenth century, processors learned how to refine sugar from sugar beets , allowing Europeans to grow sugar locally. These developments led to an increase in

1377-642: The Song dynasty had been very fashionable. In the Yuan and Ming dynasties, the wrapping material had changed from gu (wild rice) leaf to ruo ( 箬 ; the Indocalamus tessellatus bamboo) leaf, and then to reed leaves, and filled with materials like bean paste , pine nut kernel , pork , walnut , jujube , and so on. The varieties of zongzi were more diverse. During the Ming and Qing dynasties , zongzi became auspicious food. At that time, scholars who took

1428-519: The average for all Australians is $ 85,800. Zongzi Zongzi ( Chinese : 粽子 ; ZOHNG -zih ), rouzong ( Chinese : 肉粽 ; Pe̍h-ōe-jī : bah-càng ), or simply zong ( Chinese : 糉 ; Jyutping : zung ) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste , or savory, such as pork belly or Chinese sausage . The bamboo for wrapping

1479-499: The boat races held on the Double Fifth, datable by another 6th century source. 《荊楚歲時記》(6th c.), under the "Fifth Day of the Fifth Month" heading. Modern media has printed a version of the legend which says that the locals had rushed out in dragonboats to try retrieve his body and threw packets of rice into the river to distract the fish from eating the poet's body. Zongzi (sticky rice dumplings) are traditionally eaten during

1530-669: The cake-bakers, pie-bakers, and rusk -bakers separated from an earlier Bread Bakers Guild and formed their own guild, regulating the trade. A fraternity of bakers in London existed as early as 1155, according to records of payments to the Exchequer ; the Worshipful Company of Bakers was formed by charters dated 1486, 1569, and 1685. The guild still exists today, with mostly ceremonial and charitable functions. Five bakers have served as lord mayor of London . A group of bakers

1581-664: The dumplings were eaten on the Summer Solstice, (instead of the Double Fifth). In the Tang dynasty , the shape of zongzi appeared conical and diamond-shaped, and the rice which was used to make zongzi was as white as jade. Datang zongzi (i.e. the zongzi eaten in Tang Imperial period) was also recorded in some classical-era Japanese literature , which was heavily influenced by Tang Chinese culture . In

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1632-565: The enactment of the Assize, "baking became a very stable industry, and was executed much more professionally than brewing, resulting in towns and villages having fewer bakers than brewers." Because ovens were expensive capital investments and required careful operation, specialized bakeries opened. Bakers were often part of the guild system, which was well-established by the sixteenth century: master bakers instructed apprentices and were assisted by journeymen . In Amsterdam in 1694, for example,

1683-512: The fish in the river would eat the rice dumplings without harming Qu Yuan's body. Qu Yuan died in 278 BC, but the earliest known documented association between him and the zong dumplings occurs much later, in the mid 5th century ( Chinese : 世说新语 ; pinyin : Shìshuō Xīnyǔ , or A New Account of the Tales of the World ), And a widely observed popular cult around him did not develop until

1734-655: The hierarchy. For example, in Feng Menglong's story, when Mr. Bo went out looking for the family's lost silver, his wife was ordered to take care of the bakery. Ming fiction and art records examples of various bakers; for example, in Feng Menglong 's story, the Bo couple owns a bakery to sell the cakes and snacks while in Water Margin , the character Wu Dalang does not have a settled store and sells pancakes on

1785-528: The late Han (2nd–3rd centuries). At the end of the Eastern Han dynasty , people made zong , also called jiao shu , lit. "horned/angled millet") by wrapping sticky rice with the leaves of the Zizania latifolia plant ( Chinese : 菰 ; pinyin : gu , a sort of wild rice ) and boiling them in lye (grass-and- wood ash water). The name jiao shu may imply "ox-horn shape", or cone-shape. That

1836-461: The learned professions). Skilled tradesmen are distinguished: A British study found that, after taking student loan repayments into account, a higher apprenticeship (at level 5 in the national qualifications frameworks ) delivered higher lifetime median earnings than a degree from a university outside the Russell Group . Despite this, polling for the report found that apprenticeships have

1887-555: The leaves and wrap up zongzi . The shapes of zongzi vary, and range from being approximately tetrahedral in southern China to an elongated cone in northern China. In the Chiang Kai-shek Memorial Hall in Taipei, plastic mock-ups of rectangular zongzi are displayed as an example of the zongzi eaten by Chiang Kai-shek. Wrapping zongzi neatly is a skill that is passed down through families , as are

1938-529: The microbial enzymes (often Aspergillus -derived) used to facilitate breadmaking—is one of the common causes of occupational asthma worldwide. Both bakers and pastry chefs make desserts and breads. In some restaurants and shops, a single individual serves in both roles. In other environments, there is a distinction between the two positions, with bakers making breads, rolls, and muffins, and pastry chefs making desserts, such as cakes, pies, tarts, and cookies. Even when both bakers and pastry chefs work in

1989-403: The people used to bake their own bread but bakeries (pistrina) were popular all over the town. The Gauls are credited with discovering that the addition of beer froth to bread dough made well-leavened bread, marking the use of controlled yeast for bread dough. In Medieval Europe , baking ovens were often separated from other buildings (and sometimes located outside city walls ) to mitigate

2040-739: The practice changed in the early Eastern Han dynasty (1st century AD), when the ghost of Qu Yuan appeared in a dream to a man named Ou Hui ( Chinese : 區回, 歐回 ) and instructed him to seal the rice packet with chinaberry (or Melia ) leaves and bind it with colored string, to repel the dragons ( jiaolong ) that would otherwise consume them. However, this fable is not attested in contemporary (Han period) literature, and only known to be recorded centuries later in Wu Jun  [ zh ] ( 呉均 ; Wu chün , d. 520)'s Xu Qixieji ( 『續齊諧記』 ; Hsü-ch'ih-hsieh-chih ). Also, Qu Yuan had (dubiously, by "folklore" or by common belief) become connected with

2091-431: The production in a business that required a variety of skilled workers. Still others were factory hands who had become experts in some complex part of the process and could command high wages and steady employment. Skilled workers in the building trades (e.g. carpenters , masons, plumbers , plasterers, glaziers, painters etc) were also referred to by one or another of these terms. One study of Caversham, New Zealand , at

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2142-428: The recipes. Making zongzi is traditionally a family event in which everyone helps out. While traditional zongzi are wrapped in bamboo leaves, the leaves of lotus , reed , maize , banana , canna , shell ginger , and pandan sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique aroma and flavor to the rice. The fillings used for zongzi vary from region to region, but

2193-552: The risk of fire. Because bread was an important staple food, bakers' production factors (such as bolting yields, ingredients, and loaf sizes) were heavily regulated. For example, Henry III of England promulgated the Assize of Bread and Ale in 1267, subjecting all commercial bakers and brewers to various fees in order to practice their trade and imposing various regulations, such as inspection and verification of weights and measures , quality control , and price controls . Soon after

2244-905: The same place, however, there may be overlap. A variety of equipment is used by bakers, including: According to the Occupational Outlook Handbook published by the Bureau of Labor Statistics of the United States Department of Labor, there were 185,300 bakers in the U.S. in 2014, with median pay of $ 23,600 per year or $ 11.35 per hour. About 28% of U.S. bakers work in stand-alone bakeries or in tortilla manufacturing; 26% work in grocery stores ; 15% work in restaurants and other eating places; and 5% were self-employed . About 30% of U.S. bakers worked part-time in 2014. [REDACTED] Media related to Baker at Wikimedia Commons Tradesperson As opposed to

2295-410: The secular aspect of baking, Ming bakers also were responsible for providing pastries for use in various rituals, festivals and ceremonies, such as zongzi . In "Shi Fu Meets a Friend at Tanque" buns were provided for the construction ceremony. Within bakeries, traditional patriarchal hierarchy controlled. For the family-owned bakery, the eldest male figure (usually the father) in the highest position of

2346-589: The shoulder pole along the street The Ming-era painter Qiu Ying 's work Along the River During the Qingming Festival shows food stores alongside the street and peddlers who are selling food along the streets. The Ming work Ming Dai Tong Su Ri Yong Lei Shu , which records techniques and items needed in Ming daily life, devotes a full chapter to culinary skills, including the preparation of pancakes and other types of cakes. The work The Plum in

2397-692: The sophistication of baking and pastries, and the development of new products such as puff pastries and Danish dough. Two important books on bread-baking were published in the 1770s: Paul-Jacques Malaouin published L'art du meinier, du boulanger et du vermicellier ( The Art of the Miller, the Bread-Baker, and the Pasta-Maker ) in 1775, and Antoine-Augustin Parmentier published Le parfair boulanger ( The Perfect Bread-Baker ) in 1778. A study of

2448-721: The variations of zongzi styles have traveled and become mixed, today one can find all kinds of them at traditional markets, and their types are not confined to which side of the Yellow River they originated from. Zongzi need to be steamed or boiled for several hours depending on how the rice is prepared prior to being added, along with the fillings. With the advent of modern food processing, pre-cooked zongzi (usually in vacuum packs or frozen ) are now available. Sweet: Salty or savory: Either or neutral: The Jiaxing Zongzi Culture Museum in Jiaxing, China has exhibits of

2499-697: Was originally a competitor to Honoré for the title of patron saint of bakers, but in the 17th century the French bakers' guild settled in favor of Honoré. Baker is an easily recognizable English surname of medieval occupational origin; Baxster is the female form. Equivalent family names of occupational origin meaning "baker" exist in other languages: Boulanger , Bulinger , Dufour , and Fournier in French , Bäcker in German , and Piekarz in Polish . According to

2550-466: Was soon replicated in other states . Joseph Lochner, a bakery owner in Utica, New York , was subsequently convicted of violating the law for forcing his employees to work more than sixty hours a week. He appealed his case to the U.S. Supreme Court , which decided, in the highly influential case of Lochner v. New York (1905), over a dissent from Justice Oliver Wendell Holmes , that the labor law violated

2601-651: Was then dubbed yizhi zong ( Chinese : 益智粽 , literally "dumplings to increase wisdom"). Later in the Northern and Southern dynasties , mixed zongzi appeared, the rice was filled with fillings such as meat, chestnuts, jujubes , red beans, and they were exchanged as gifts to relatives and friends. In the 6th century ( Sui to early Tang dynasty ), the dumpling is also being referred to as "tubular zong " ( Chinese : 筒糉/筒粽 ; pinyin : tongzong ), and they were being made by being packed inside "young bamboo" tubes. The 6th century source for this states that

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