When you were a baby, did your mom give you zwieback? It’s more popular in Europe, but they sell it in this country, and parents frequently give it to teething babies to give them something to gum on. It’s a sweetened bread that’s been sliced thin and toasted twice until it’s brittle and crunchy. The name comes from German, “zwei” meaning “two” and “back” meaning “baked.” The word biscuit means the same thing, from the Italian “biscotto” (“bis” twice, “cotto” baked).
I think the only time I had zwieback was when one of my friends had a baby sibling at home. He had this habit of taking the baby’s zwieback for himself. One day I was at his house. He went into the kitchen, came out with two pieces of it and handed me one. Turns out they were the last two pieces, and his mother was not happy. It might have been because he left the empty box in the pantry, I don’t know. I’ll be honest, I wasn’t all that impressed, and felt bad that the baby had to go without.
The Wikipedia article about zwieback says that it’s similar to Melba toast. I know I’ve had that before. Have you ever been to a restaurant where the bread basket is filled with crackers and such wrapped in plastic? There are usually a few packages of saltines, some packages of bread sticks (plain and garlic), one or two packages of Melba toast, some garlic rounds (as the name suggests, thy’re round crackers that are garlic-flavored), and usually one or two packages of Ry-Krisp, which looks and tastes like acoustical tile or packing material. You could always tell when the Holton boys were at one of those restaurants: there were empty wrappers all over the table and on the floor.
And that’s my final entry in this year’s Blogging from A to Z Challenge! Hope you enjoyed it!