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Bread, at least in Western civilization, was a staple food, a way to prepare starchy grains that improved palatability. In the Far East, boiled or steamed rice assumed a similar role. Since both require heat to prepare, they represent a significant step in the preparation of food. In many primitive societies, grain or starchy roots were also consumed in a pulverized and moistened form (e.g. as gruel, or as taro root is in poi).

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