Aha! A journey through the history of porridge, from the rugged landscapes of Scotland to the Alpine world of Switzerland.
Porridge, once widely considered an affordable, robust food, has become one of the world's most popular superfoods. We take a look at the fascinating history of this native and now internationally enjoyed food, travelling from Scotland to Switzerland.
In the late Middle Ages, oatmeal helped Swiss farmers and their horses traverse the toughest Alpine peaks while battling waist-deep snow and sub-zero temperatures. Even today, working horses can be seen in the Swiss Alps with sacks of oats around their necks, while oatmeal, drizzled with honey or as muesli, is a staple in most Swiss homes and cafes.
Origin of porridge.
Porridge - traditionally oats cooked in milk or water - has been a popular breakfast in British homes for centuries. Yet compared to grains such as barley and wheat, oats have taken a long time to reach our tables. Oats are thought to have originated in Western Europe, and evidence of wild oats dates back thousands of years. However, archaeologists believe that while oats were allowed to grow among the more popular varieties of barley and wheat, they were rarely used for human consumption.
Like rye, it would be several more centuries before oats went from being a weed to a cultivated crop. The Romans, who needed a cheap, weather-resistant crop to produce large quantities of animal feed, were the first to grow oats as feed for their horses, mules and oxen. Because they are easier to hull than spelt, are hardy and are easy to grow, oats remained popular as animal feed for hundreds of years, although they were less commonly used for human consumption.
Scotland, master of porridge.
During the Middle Ages in Scotland, where a lack of sun and high humidity meant that only the hardiest grains could thrive, oats became an increasingly important part of people's diets. Far more reliable in harsh weather than wheat or corn crops, oatmeal quickly became the staple food of the lower classes - oats that had been hulled, steamed and smoothed.
Local variations such as gruel (a thinner version of porridge), sauans (a thick drink made from fermented oats) and hasty pudding (a thicker, sweet porridge that also served as a dessert) played an important role in the Scottish diet for the next 1,000 years. Today, the porridge, made with water and a pinch of salt, is as much a symbol of Scotland as whisky, bagpipes and haggis.
Oats to cross the Alps.
But the story of this simple and versatile grain doesn't end at the Scottish border. In Switzerland, for example, a country with equally harsh winters and mountainous terrain, filling and easy-to-prepare oats helped farmers and their horses traverse the Alpine peaks while battling waist-deep snow and sub-zero temperatures.
Even today, you can still see working horses in the Swiss Alps carrying bags of oatmeal around their necks as feed, while oatmeal drizzled with honey and oatmeal muesli with fresh berries are part of the breakfast menu in most Swiss households and cafes. Swiss athletes also know this: oatmeal is recommended as a healthy meal before and after training thanks to the slow-release carbohydrates.
The natural superfood.
It is indeed no wonder that oats are so popular. Packed with fibre, vitamin B and minerals such as calcium, potassium and iron, they are one of the most nutritionally valuable grains on the planet. They are also particularly rich in beta-glucans - natural sugars that protect the intestinal wall and can lower cholesterol and blood sugar levels.
The growing appreciation for the oat grain is also encouraging sustainable production methods, and companies are striving to meet the demand for more environmentally friendly agricultural practices. For example, as a manufacturer based in Switzerland, we have expanded our range of health products to include porridge and only use certified Swiss organic oats, which means that the grain is grown completely free of genetic engineering and pesticides. The ingredients - from the oats to the milk protein to the berries used to naturally sweeten the porridge - come from local Swiss farms, and the packaging is completely biodegradable. Another innovation from us.
The humble oat grain has come a long way. Once considered a cheap food for the working class, today it is valued as a healthy food. In Switzerland, where oats have been part of the culinary culture for centuries, the grain has experienced its greatest boom since the popularization of muesli by Dr. Maximilian Bircher-Benner in the 19th century. We too would like to offer our tasty organic porridges with organic cocoa nibs, apples and berries, cinnamon and FOS and many other delicious ingredients, this ancient dish paves the way for healthier, more sustainable breakfasts become the first choice in Europe and beyond.
Timeline through the history of porridge:
Roman period
In search of a cheap, weather-resistant grain to feed their animals, the Romans began to grow oats in large quantities.
Early Medieval Era
Porridge appears in Scotland. A more reliable grain than wheat or corn in the country's harsh weather conditions, oats are mixed with water and become a staple diet for the lower classes.
Late Middle Ages
In Switzerland, oat flour becomes a hit with farmers and to strengthen horses that need a hearty meal when crossing the Alps. Oats become a staple food for the working population in Switzerland.
19th century
The Swiss doctor Maximilian Bircher-Benner popularizes muesli (oat flakes combined with nuts, seeds and fresh or dried fruit) and promotes oats as a healthy breakfast for the masses, including the upper class.
Today
Nutrition experts such as BE THE CHANGE recommend porridge sweetened with fruit and cocoa as a healthy, energy-giving superfood. The demand for environmentally friendly, regenerative production processes grows.
