Vizcarra, Ivonne; Bordi, Ivonne Vizcarra (2002). "Trigo, pan y molinos". Entre el taco mazahua y el mundo : la comida de las relaciones de poder, resistencia e identidades (in Spanish). Universidad Autónoma del Estado de México, Instituto Literario. pp. 71. ISBN978-968-835-755-2.
Barcia, Roque; De Echegaray, Eduardo (1887). Diccionario general etimológico de la lengua española (in Spanish). Vol. 1. J. M. Faquineto. pp. 53.
The sacrilege of bread was common to all Christianity in medieval times. See for example the German Brotfrevel [de].
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"(...) [In] the case of Italy, from the end of the 19th century to the middle of the 20th century, the food consumption of wine, olive oil, and wheat (and derivatives) has been the only which has remained steady, unlike foods that have experienced a sharp rise, such as meat, fresh fruit, sugar or coffee, or others that have experienced a decline, such as legumes or maize. In the same vein, Gonález Turmo states that Spain, until the 1960s, maintained a diet very close to the Mediterranean model, while today it is Greece and Portugal that are closest to the prototype" (Medina 1996, p. 21). Medina, F. Xavier (1996). L'Alimentació mediterrània. Barcelona: Edicions Proa. ISBN84-8256-170-7. OCLC35305279.
Capel, José Carlos (1991). El pan: elaboración, formas, mitos, ritos y gastronomía, seguido de un glosario de los panes de España (in Spanish). Barcelona: Montserrat Mateu Taller Editorial. ISBN84-88158-00-9. OCLC29999024.
Yarza, Ibán (2019). 100 recetas de pan de pueblo: ideas y trucos para hacer en casa panes de toda España (in Spanish). Barcelona: Editorial Grijalbo. p. 79. ISBN978-84-17338-64-0. OCLC1128195689.
"(...) [In] the case of Italy, from the end of the 19th century to the middle of the 20th century, the food consumption of wine, olive oil, and wheat (and derivatives) has been the only which has remained steady, unlike foods that have experienced a sharp rise, such as meat, fresh fruit, sugar or coffee, or others that have experienced a decline, such as legumes or maize. In the same vein, Gonález Turmo states that Spain, until the 1960s, maintained a diet very close to the Mediterranean model, while today it is Greece and Portugal that are closest to the prototype" (Medina 1996, p. 21). Medina, F. Xavier (1996). L'Alimentació mediterrània. Barcelona: Edicions Proa. ISBN84-8256-170-7. OCLC35305279.