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| caption = A common variation of garlic bread
| caption = A common variation of garlic bread
| alternate_name =
| alternate_name =
| region = [[Italian-American cuisine|American]]
| region = [[United States]]
| creator =
| creator =
| course = Entree or side dish
| course = Entree or side dish
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| served =
| served =
| main_ingredient = Bread (typically a [[baguette]]), [[garlic]], [[olive oil]] or [[butter]]
| main_ingredient = Bread (typically a [[baguette]]), [[garlic]], [[olive oil]] or [[butter]]
| variations = Cheesy garlic bread, garlic knots, garlic pizza base, tomato bread
| variations = Cheesy garlic bread, [[garlic knots]], garlic bread pizza, tomato bread
| calories =
| calories =
| other =
| other =
}}
}}

[[File:Garlic bread variation topped with mozarella cheese.jpg|thumb|upright=1.1|Garlic bread variation topped with mozzarella cheese]]
[[File:Garlic bread variation topped with mozarella cheese.jpg|thumb|upright=1.1|Garlic bread variation topped with mozzarella cheese]]
'''Garlic bread ''' (also called '''garlic toast''')<ref>{{cite book | last1=Flay | first1=B. | last2=Banyas | first2=S. | last3=Jackson | first3=S. | title=Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors | publisher=Clarkson Potter | year=2011 | isbn=978-0-307-46138-4 | url=https://books.google.com/books?id=U7iozqKGMx0C&pg=PT109 | page=109}}</ref> consists of [[bread]] (usually a [[baguette]], sour dough, or bread such as [[ciabatta]]), topped with [[garlic]] and occasionally [[olive oil]] or butter and may include additional herbs, such as [[oregano]] or [[chives]].<ref name="Bastianich Manuali 2011">{{cite book | last1=Bastianich | first1=L.M. | last2=Manuali | first2=T.B. | title=Lidia's Italy in America | publisher=Knopf | year=2011 | isbn=978-0-307-59567-6 | url=https://books.google.com/books?id=FX4zX7oWnRIC&pg=PA30 | access-date=2 October 2018 | page=30}}</ref> It is then either [[Grilling|grilled]] until toasted or baked in a conventional or bread oven.<ref name="Bastianich Manuali 2011"/>
'''Garlic bread ''' (also called '''garlic toast''')<ref>{{cite book | last1=Flay | first1=B. | last2=Banyas | first2=S. | last3=Jackson | first3=S. | title=Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors | publisher=Clarkson Potter | year=2011 | isbn=978-0-307-46138-4 | url=https://books.google.com/books?id=U7iozqKGMx0C&pg=PT109 | page=109}}</ref> consists of [[bread]] (usually a [[baguette]], sour dough, or bread such as [[ciabatta]]), topped with [[garlic]] and occasionally [[olive oil]] or butter and may include additional herbs, such as [[oregano]] or [[chives]].<ref name="Bastianich Manuali 2011">{{cite book | last1=Bastianich | first1=L.M. | last2=Manuali | first2=T.B. | title=Lidia's Italy in America | publisher=Knopf | year=2011 | isbn=978-0-307-59567-6 | url=https://books.google.com/books?id=FX4zX7oWnRIC&pg=PA30 | access-date=2 October 2018 | page=30}}</ref> It is then either [[Grilling|grilled]] until toasted or baked in a conventional or bread oven.<ref name="Bastianich Manuali 2011"/>


It is typically made using a French baguette, or sometimes ciabatta which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before [[baking]]. Alternatively, butter and [[garlic powder]] are used, or the bread is cut lengthwise into separate slices which are individually garnished.
It is typically made using a French baguette, or sometimes ciabatta which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before [[baking]]. Alternatively, butter and [[garlic powder]] are used, or the bread is cut lengthwise into separate slices which are individually garnished.

Some variants are topped with a variety of cheeses and dog , often [[mozzarella]], [[Parmesan]], [[Cheddar cheese|cheddar]] or [[feta]]. Some restaurants use [[clarified butter]] in place of olive oil.


==History==
==History==
Line 35: Line 34:


== North America ==
== North America ==
In the [[United States]], garlic bread has been on the menu of many restaurants since at least the 1950s, often paired with [[pasta]] dishes, particularly [[lasagna]] and [[spaghetti]].<ref name=":0">{{cite book|author=Adema, Pauline |title=Garlic Capital of the World: Gilroy, Garlic, and the Making of a Festive Foodscape|url=https://books.google.com/books?id=CyGFNxsAMpwC&pg=PA55|date=2010|publisher=Univ. Press of Mississippi|isbn=978-1-60473-333-4|pages=55–}}</ref> Commercially manufactured frozen garlic bread was developed in the 1970s by Cole's Quality Foods in [[Muskegon]], [[Michigan]].<ref>{{Cite web |url=http://www.coles.com/company/ |title=Cole's - Home of the Original Frozen Garlic Bread |access-date=25 January 2011 |archive-date=29 December 2010 |archive-url=https://web.archive.org/web/20101229100501/http://www.coles.com/company/ |url-status=dead }}</ref>
In the [[United States]], garlic bread has been on the menu of many restaurants since at least the 1950s, often paired with [[pasta]] dishes, particularly [[lasagna]] and [[spaghetti]].<ref name=":0">{{cite book|author=Adema, Pauline |title=Garlic Capital of the World: Gilroy, Garlic, and the Making of a Festive Foodscape|url=https://books.google.com/books?id=CyGFNxsAMpwC&pg=PA55|date=2010|publisher=Univ. Press of Mississippi|isbn=978-1-60473-333-4|pages=55–}}</ref> Commercially manufactured frozen garlic bread was developed in the 1970s by Cole's Quality Foods in [[Muskegon]], [[Michigan]].<ref>{{Cite web |url=http://www.coles.com/company/ |title=Cole's - Home of the Original Frozen Garlic Bread |access-date=25 January 2011 |archive-date=29 December 2010 |archive-url=https://web.archive.org/web/20101229100501/http://www.coles.com/company/ |url-status=dead }}</ref> [[Garlic knot]]s, a variant invented in the 1940s in [[Brooklyn]], [[New York City]], are served at many pizzerias.<ref>Delicious Homemade Pizza Start to Finish: Pizzas, Calzones, Pizza Rolls, and Garlic Knots. Tom Carroll, Ben Carroll. 117 pag. ASIN: B07XJGJHWS</ref><ref>{{cite web | url=https://spoilednyc.com/garlic-knots-history-origin-nyc/ | title=Where else but NYC, Amirite? The Obscure History and Origin of Garlic Knots 🤑🍞 | date=20 January 2018 }}</ref>


== Asia ==
== Asia ==
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In Asia, there are round garlic breads with multiple cuts across the surface, allowing the garlic butter to saturate between the cracks. Possibly of Korean origin, they are often filled with [[cream cheese]], and are slightly sweet. Some types are fully submerged in liquid butter before baking.
In Asia, there are round garlic breads with multiple cuts across the surface, allowing the garlic butter to saturate between the cracks. Possibly of Korean origin, they are often filled with [[cream cheese]], and are slightly sweet. Some types are fully submerged in liquid butter before baking.

==Cultural references==
{{trivia|date=February 2024}}
British [[comedian]] [[Peter Kay]] famously mentioned the bread in his [[stand-up comedy|stand-up]] routine, quoting his father's disbelief upon hearing of it ("Garlic bread? Garlic bread?!"). He subsequently referenced this in his [[sitcom]] ''[[Phoenix Nights]]'', when [[nightclub]] owner Brian Potter (played by Kay) says, "Garlic bread – it’s the future, I’ve tasted it".

In a 2004 poll by [[Gold (British TV channel)|UKTV Gold]] to find the best British television comedy one-liner, this came top.<ref>{{cite web|title='Garlic bread' is comedy's greatest line|url=http://www.manchestereveningnews.co.uk/news/showbiz-news/garlic-bread-is-comedys-greatest-line-1038848|website=Manchester Evening News|publisher=M.E.N. Media|access-date=31 December 2016|date=15 February 2007}}</ref>

Kay's routine gained some revived attention following a stand-up act by an aspiring comedian named Elaine Williams on [[Britain's Got Talent (series 5)|series 5]] of ''[[Britain's Got Talent]]'', whose heavily criticised and ridiculed performance eventually devolved into simply repeating the phrase "garlic bread", in reference to the Peter Kay routine, multiple times. When this was not met with laughter, she told the audience to "fuck off", before walking off stage. A clip of the audition has since gone [[viral video|viral]] on [[YouTube]], and is associated with numerous [[internet meme]]s on the subject of garlic bread.<ref>[https://www.radiotimes.com/tv/entertainment/reality-tv/britains-got-talent-best-and-worst-auditions-you-may-very-well-have-forgotten/ Radio Times - Best and Worst Britain's Got Talent Auditions]</ref>

In the 2005 comic book ''[[Scott Pilgrim|Scott Pilgrim vs. the World]]'' created by Canadian cartoonist [[Bryan Lee O'Malley]], and the 2010 [[Scott Pilgrim vs. the World|film adaptation]] of the same name, Scott mentions this as his favorite food: "Garlic bread is my favourite food. I could honestly eat it for every meal. Or just all the time without even stopping".

Garlic bread also is a [[meme]] in the [[Asexuality|asexual]] community.<ref>{{cite web |title=Joke: Asexuality and Garlic Bread |url=https://folklore.usc.edu/joke-asexuality-and-garlic-bread/ |website=USC Digital Folklore Archives}}</ref>


==See also==
==See also==

Latest revision as of 03:23, 12 December 2024

Garlic bread
A common variation of garlic bread
TypeBread
CourseEntree or side dish
Region or stateUnited States
Main ingredientsBread (typically a baguette), garlic, olive oil or butter
VariationsCheesy garlic bread, garlic knots, garlic bread pizza, tomato bread
Garlic bread variation topped with mozzarella cheese

Garlic bread (also called garlic toast)[1] consists of bread (usually a baguette, sour dough, or bread such as ciabatta), topped with garlic and occasionally olive oil or butter and may include additional herbs, such as oregano or chives.[2] It is then either grilled until toasted or baked in a conventional or bread oven.[2]

It is typically made using a French baguette, or sometimes ciabatta which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut lengthwise into separate slices which are individually garnished.

History

[edit]

Garlic bread originated in the United States and it is a typical Italian-American dish.[3] It probably originated after Italian immigrants started to use butter as a substitute for olive oil, which was uncommon in the United States in the first half of the 20th century.

Garlic bread stems from bruschetta,[4][5] which appeared in Italy around the 15th century, and can be traced back to Ancient Rome.[6]

Europe

[edit]

In France, it was common in Provence, where it was called chapon and served with salad.[7] It was also prepared in other regions, such as Quercy, as a crust of bread rubbed with garlic, and spiced with a pinch of salt along with a drop of walnut oil.[8]

In England, butter is used instead of olive oil in garlic bread.[9]

North America

[edit]

In the United States, garlic bread has been on the menu of many restaurants since at least the 1950s, often paired with pasta dishes, particularly lasagna and spaghetti.[10] Commercially manufactured frozen garlic bread was developed in the 1970s by Cole's Quality Foods in Muskegon, Michigan.[11] Garlic knots, a variant invented in the 1940s in Brooklyn, New York City, are served at many pizzerias.[12][13]

Asia

[edit]
Asian style garlic bread, from the Philippines

In Asia, there are round garlic breads with multiple cuts across the surface, allowing the garlic butter to saturate between the cracks. Possibly of Korean origin, they are often filled with cream cheese, and are slightly sweet. Some types are fully submerged in liquid butter before baking.

See also

[edit]

References

[edit]
  1. ^ Flay, B.; Banyas, S.; Jackson, S. (2011). Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors. Clarkson Potter. p. 109. ISBN 978-0-307-46138-4.
  2. ^ a b Bastianich, L.M.; Manuali, T.B. (2011). Lidia's Italy in America. Knopf. p. 30. ISBN 978-0-307-59567-6. Retrieved 2 October 2018.
  3. ^ Food Timeline. "American-style Garlic Bread". Retrieved 21 December 2023.
  4. ^ Virbila, S. Irene (20 December 1987) FARE OF THE COUNTRY; Italy's Original Garlic Bread. New York Times
  5. ^ Raichlen, Steven (2014). Man Made Meals: The Essential Cookbook for Guys. Workman Publishing Company. pp. 511–. ISBN 978-0-7611-6644-3.
  6. ^ Sankalan Baidya (17 April 2014). "11 Interesting Facts About Bruschetta". Archived from the original on 13 March 2018. Retrieved 13 March 2018.
  7. ^ de Denus, André Rolland (1885) Les Anciennes Provinces de la France, études étymologiques & onomatologiques sur leur nom et celui de leurs habitants, É. Lechevalier
  8. ^ Goudall, Louis (1858). Le Martyr des Chaumelles. L. Hachette. pp. 52–53.
  9. ^ Gilroy Garlic Festival Committee (1982). The Garlic Lovers' Cookbook: From Gilroy, Garlic Capital of the World. Celestial Arts. p. 61. ISBN 978-0-89087-272-7.
  10. ^ Adema, Pauline (2010). Garlic Capital of the World: Gilroy, Garlic, and the Making of a Festive Foodscape. Univ. Press of Mississippi. pp. 55–. ISBN 978-1-60473-333-4.
  11. ^ "Cole's - Home of the Original Frozen Garlic Bread". Archived from the original on 29 December 2010. Retrieved 25 January 2011.
  12. ^ Delicious Homemade Pizza Start to Finish: Pizzas, Calzones, Pizza Rolls, and Garlic Knots. Tom Carroll, Ben Carroll. 117 pag. ASIN: B07XJGJHWS
  13. ^ "Where else but NYC, Amirite? The Obscure History and Origin of Garlic Knots 🤑🍞". 20 January 2018.
[edit]
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