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Beef

Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Some religions and cultures prohibit beef consumption, especially Indic religions like Hinduism. Buddhists and Sikhs are also against animal slaughtering, but they do not have a wrongful eating doctrine.

Etymology
The word beef is from the Latin word bōs, in contrast to cow which is from Middle English cou (both words have the same Indo-European root ). After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal (such as nēat, or cu for adult females) by the peasants, but the meat was called boef (ox) (Modern French bœuf) by the French nobles — who did not often deal with the live animal — when it was served to them.

This is one example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also found in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (also the less common goat/chevon). Beef is cognate with bovine through the Late Latin bovīnus. The rarely used plural form of beef is beeves.

History
People have eaten the flesh of bovines since prehistoric times; some of the earliest known cave paintings, such as those of Lascaux, show aurochs in hunting scenes. People domesticated cattle to provide ready access to beef, milk, and leather. Cattle have been domesticated at least twice over the course of evolutionary history. The first domestication event occurred around 10,500 years ago with the evolution of Bos taurus. The second was more recent, around 7,000 years ago, with the evolution of Bos indicus in the Indian subcontinent. There is a possible third domestication event 8,500 years ago, with a potential third species Bos africanus arising in Africa.

In the United States, the growth of the beef business was largely due to expansion in the Southwest. Upon the acquisition of grasslands through the Mexican–American War of 1848, and later the expulsion of the Plains Indians from this region and the Midwest, the American livestock industry began, starting primarily with the taming of wild longhorn cattle. Chicago and New York City were the first to benefit from these developments in their stockyards and in their meat markets.

Production

Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive animal farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as factory farms, are commonly used to meet the demand of beef production. CAFOs supply 70.4% of cows in the US market and 99% of all meat in the United States supply. Cattle CAFOs can also be a source of E. coli contamination in the food supply due to the prevalence of manure in CAFOs. These E. coli contaminations include one strain, E. coli O157:H7, which can be toxic to humans, because cattle typically hold this strain in their digestive system. Another consequence of unsanitary conditions created by high-density confinement systems is increased use of antibiotics in order to prevent illness. An analysis of FDA sales data by the Natural Resources Defense Council found 42% of medically important antibiotic use in the U.S. was on cattle, posing concerns about the development of antibiotic resistant bacteria. In 2023 production was forecast to peak by 2035.

Environmental impact

The consumption of beef poses numerous threats to the natural environment. Of all agricultural products, beef requires some of the most land and water, and its production results in the greatest amount of greenhouse gas emissions (GHG), air pollution, and water pollution. A 2021 study added up GHG emissions from the entire lifecycle, including production, transportation, and consumption, and estimated that beef contributed about 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010. Cattle populations graze around 26% of all land on Earth, not including the large agricultural fields that are used to grow cattle feed. According to FAO, "Ranching-induced deforestation is one of the main causes of loss of some unique plant and animal species in the tropical rainforests of Central and South America as well as carbon release in the atmosphere." Beef is also the primary driver of deforestation in the Amazon, with around 80% of all converted land being used to rear cattle. 91% of Amazon land deforested since 1970 has been converted to cattle ranching. 41% of global deforestation from 2005 to 2013 has been attributed to the expansion of beef production. This is due to the higher ratio of net energy of gain to net energy of maintenance where metabolizable energy intake is higher. The ratio of feed required to produce an equivalent amount of beef (live weight) has been estimated at 7:1 to 43:1, compared with about 2:1 for chicken. However, assumptions about feed quality are implicit in such generalizations. For example, production of a kilogram of beef cattle live weight may require between 4 and 5 kilograms of feed high in protein and metabolizable energy content, or more than 20 kilograms of feed of much lower quality. A simple exchange of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to one estimate, result in meeting between 46 and 74 percent of the reductions needed to meet the 2020 greenhouse gas emission goals of the United States as pledged in 2009. A 2021 CSIRO trial concluded that feeding cattle a 3% diet of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions by 80%. While such feed options are still experimental, even when looking at the most widely used feeds around the globe, there is high variability in efficiency. One study found that shifting compositions of current feeds, production areas, and informed land restoration could enable greenhouse gas emissions reductions of 34–85% annually (612–1,506 MtCO2e yr−1) without increasing costs to global beef production.

Some scientists claim that the demand for beef is contributing to significant biodiversity loss as it is a significant driver of deforestation and habitat destruction; species-rich habitats, such as significant portions of the Amazon region, are being converted to agriculture for meat production. The 2019 IPBES Global Assessment Report on Biodiversity and Ecosystem Services also concurs that the beef industry plays a significant role in biodiversity loss. Around 25% to nearly 40% of global land surface is being used for livestock farming, which is mostly cattle.

Certifications
Some kinds of beef may receive special certifications or designations based on criteria including their breed (Certified Angus Beef, Certified Hereford Beef), origin (Kobe beef, Carne de Ávila, Belgian Blue ), or the way the cattle are treated, fed or slaughtered (organic, grass-fed, Kosher, or Halal beef ). Some countries regulate the marketing and sale of beef by observing criteria post-slaughter and classifying the observed quality of the meat.

Global statistics

In 2018, the United States, Brazil, and China produced the most beef with 12.22 million tons, 9.9 million tons, and 6.46 million tons respectively. The top 3 beef exporting countries in 2019 were Australia (14.8% of total exports), the United States (13.4% of total exports), and Brazil (12.6% of total exports). Beef production is also important to the economies of Japan, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Top 5 cattle and beef exporting countries
As per 2020, Brazil was the largest beef exporter in the world followed by Australia, United States, India (Includes Carabeef only) and Argentina. Brazil, Australia, the United States and India accounted for roughly 61% of the world's beef exports.

Top 10 cattle and beef producing countries
The world produced 60.57 million metric tons of beef in 2020, down 950K metric tons from the prior year. Major decline for production of beef was from India up to 510k and Australia down to 309K metric tons from the prior year.

Cuts
Most beef can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers is similar.

Beef is first divided into primal cuts, large pieces of the animal initially separated by butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; for example, the cut described as "brisket" in the United States is from a significantly different part of the carcass than British brisket.

Aging and tenderization
To improve tenderness of beef, it is often aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.

Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) can be injected to augment the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.

Cooking methods
These methods are applicable to all types of meat and some other foodstuffs.

Internal temperature

Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer. Beef can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.

Frying
Meat can be cooked in boiling oil, typically by shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in stir frying, typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot wok. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

Moist heat
Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.
 * Stewing or simmering
 * simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavorings. This technique may be used as part of pressure cooking.

 * Braising
 * cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven step.

 * Sous-vide
 * Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the food.

Meat has usually been cooked in water which is just simmering, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 52 C (sous-vide) to 90 C (slow cooking), for prolonged periods has become possible; this is just hot enough to convert the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening.

With the adequate combination of temperature and cooking time, pathogens, such as bacteria will be killed, and pasteurization can be achieved. Because browning (Maillard reactions) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes after).

Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)

Beef can be cooked quickly at the table through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat.

Raw beef

Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability).

Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut.

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beef is mostly topped with the yolk of a raw egg.

Cured, smoked, and dried beef
Bresaola is an air-dried, salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beef product, described by one of its manufacturers as being "similar to bresaola, but not as tasty."

Beef jerky is dried, salted, smoked beef popular in the United States.

Biltong is a cured, salted, air dried beef popular in South Africa.

Pastrami is often made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices, and smoked.

Corned beef is a cut of beef cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.

Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and then optionally roasted for a period after. There are various other recipes for pickled beef. Sauerbraten is a German variant.

Consumption
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.

Nutritional content
Beef is a source of complete protein and it is a rich source (20% or more of the Daily Value, DV) of niacin, vitamin B12, iron and zinc, but also contains high amounts of saturated fat. Red meat is the most significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.

Cancer
Consumption of red meat, and especially processed red meat, is known to increase the risk of bowel cancer and some other cancers.

Coronary heart disease
A 2010 meta-analysis found that processed red meat (and all processed meat) was correlated with a higher risk of coronary heart disease, although based on studies that separated the two, this meta-analysis found that red meat intake was not associated with higher incidence of coronary heart disease. As of 2020, there is substantial evidence for a link between high consumption of red meat and coronary heart disease.

Dioxins
Some cattle raised in the United States feed on pastures fertilized with sewage sludge. Elevated dioxins may be present in meat from these cattle.

E. coli recalls
Ground beef has been subject to recalls in the United States, due to Escherichia coli (E. coli) contamination:
 * January 2011, One Great Burger expands recall.
 * February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately 3170 lb of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with E. coli O157:H7.
 * March 2011, 14000 lb beef recalled by Creekstone Farms Premium Beef due to E. coli concerns.
 * April 2011, National Beef Packaging recalled more than 60000 lb of ground beef due to E. coli contamination.
 * May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 900 lb of ground beef products that may be contaminated with E. coli O157:H7.
 * September 2011, Tyson Fresh Meats recalled 131100 lb of ground beef due to E. coli contamination.
 * December 2011, Tyson Fresh Meats recalled 40000 lb of ground beef due to E. coli contamination.
 * January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or earlier.
 * September 2012, XL Foods recalled more than 1800 products believed to be contaminated with E. coli 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.

Mad cow disease
In 1984, the use of meat and bone meal in cattle feed resulted in the world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the United Kingdom. Since then, other countries have had outbreaks of BSE:
 * In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle, but was reopened in early 2005.
 * In June 2005, Dr. John Clifford, chief veterinary officer for the United States Department of Agriculture animal health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not identify the ranch, calling that "privileged information." The 12-year-old animal was alive at the time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her show which aired 16 April 1996.

In 2010, the EU, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban. In 2013, the ban on feeding mammal-based products to cattle, was amended to allow for certain milk, fish, eggs, and plant-fed farm animal products to be used.

Religious and cultural prohibitions
Most Indic religions reject the killing and eating of cows. Hinduism prohibits cow beef known as Go-Maans in Hindi. Bovines have a sacred status in India especially the cow, due to their provision of sustenance for families. Bovines are generally considered to be integral to the landscape. However, they do not consider the cow to be a god.

Many of India's rural economies depend on cattle farming; hence they have been revered in society. Since the Vedic period, cattle, especially cows, were venerated as a source of milk, and dairy products, and their relative importance in transport services and farming like ploughing, row planting, ridging. Veneration grew with the advent of Jainism and the Gupta period. In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over cow slaughter often have sparked religious riots that have led to loss of human life and in one 1893 riot alone, more than 100 people were killed for the cause.

For religious reasons, the ancient Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are also against wrongful slaughtering of animals, but they do not have a wrongful eating doctrine.

In ancient China, the killing of cattle and consumption of beef was prohibited, as they were valued for their role in agriculture. This custom is still followed by a few Chinese families across the world.

During the season of Lent, Orthodox Christians and Catholics periodically give up meat and poultry (and sometimes dairy products and eggs) as a religious act. Observant Jews and Muslims may not eat any meat or poultry which has not been slaughtered and treated in conformance with religious laws.

India
Most of the North Indian states prohibit the killing of cow and consumption of beef for religious reasons. Certain Hindu castes and sects continue to avoid beef from their diets. Article 48 of the Constitution of India mandates the state may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of India provides states must raise the level of nutrition and the standard of living and to improve public health as among its primary duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving as draught animals. The overall mismanagement of India's common cattle is dubbed in academic fields as "India's bovine burden."

In 2017, a rule against the slaughter of cattle and the eating of beef was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, however, did permit the humane slaughter of animals for use as food. Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and calf). Bone-in meat, a carcass, or half carcass of buffalo is also prohibited from export. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export. In 2017, India sought a total "beef ban" and Australian market analysts predicted that this would create market opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percent shortage of beef and a thirteen percent shortage of leather in the world market.

Nepal
The cow is the national animal of Nepal, and slaughter of cattle is prohibited by law.

Cuba
In 2003, Cuba banned cow slaughter due to severe shortage of milk and milk products. On 14 April 2021, the ban was loosened, allowing ranchers to do as they wish as long as state quotas were met and the health of the herd could be ensured.

title: Beef


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Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.

Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Etymology
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name. Old High German hleib and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (chléb, bochen chleba, Russian: ) and Finnic (leipä, leib) languages as well. The Middle and Modern English word bread appears in other Germanic languages, such as brea, brood, Brot, bröd, and Norwegian and brød; it may be related to brew or perhaps to break, originally meaning "broken piece", "morsel".

History
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. The oldest evidence of bread-making has been found in a 14,500-year-old Natufian site in Jordan's northeastern desert. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of cereal grains, so any dough left to rest leavens naturally.

An early leavened bread was baked as early as 6000 BC in southern Mesopotamia, cradle of the Sumerian civilization, who may have passed on the knowledge to the Egyptians around 3000 BC. The Egyptians refined the process and started adding yeast to the flour. The Sumerians were already using ash to supplement the dough as it was baked.

There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer, called barm, to produce "a lighter kind of bread than other peoples" such as barm cake. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter, as Pliny also reported.

The ancient Egyptians, Greeks, and Romans all considered the degree of refinement in the bakery arts as a sign of civilization.

The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value.

Types
Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa. This is in contrast to parts of South and East Asia, where rice or noodles are the staple. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and baked in an oven. Carbon dioxide and ethanol vapors produced during yeast fermentation result in bread's air pockets. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common or bread wheat is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food.

Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.

Gluten-free breads are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense with little aeration. Additives such as xanthan gum, guar gum, hydroxypropyl methylcellulose (HPMC), corn starch, or eggs are used to compensate for the lack of gluten.

Physical-chemical composition
In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid, where it is relevant to wheat resistance to fungal diseases.

Rye bread contains phenolic acids and ferulic acid dehydrodimers.

Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed.

Glutenin and gliadin are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected gluten networks within bread through interchain disulfide bonds. Gliadin binds weakly to the gluten network established by glutenin via intrachain disulfide bonds. Structurally, bread can be defined as an elastic-plastic foam (same as styrofoam). The glutenin protein contributes to its elastic nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its plastic nature, because it demonstrates non-reversible structural change after a certain amount of applied force. Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution.

Acrylamide, like in other starchy foods that have been heated higher than 120 °C (248 °F), has been found in recent years to occur in bread. Acrylamide is neurotoxic, has adverse effects on male reproduction and developmental toxicity and is carcinogenic. A study has found that more than 99 percent of the acrylamide in bread is found in the crust.

A study by the University of Hohenheim found that industrially produced bread typically has a high proportion of FODMAP carbohydrates due to a short rising time (often only one hour). The high proportion of FODMAP carbohydrates in such bread then causes flatulence. This is particularly problematic in intestinal diseases such as irritable bowel syndrome. While in traditional bread making the dough rises for several hours, industrial breads rise for a much shorter time, usually only one hour. However, a sufficiently long rising time is important to break down the indigestible FODMAP carbohydrates. Some flours (for example, spelt, emmer and einkorn) contain fewer FODMAPs, but the difference between grain types is relatively small (between 1 and 2 percent by weight). Instead, 90% of the FODMAPs that cause discomfort can be broken down during a rising time of four hours. In the study, whole-grain yeast doughs were examined after different rising times; the highest level of FODMAPs was present after one hour in each case and decreased thereafter. The study thus shows that it is essentially the baking technique and not the type of grain that determines whether a bread is well tolerated or not. A better tolerance of bread made from original cereals can therefore not be explained by the original cereal itself, but rather by the fact that traditional, artisanal baking techniques are generally used when baking original cereals, which include a long dough process. The study also showed that a long rising time also breaks down undesirable phytates more effectively, flavors develop better, and the finished bread contains more biologically accessible trace elements.

Culinary uses

Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup; it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments.

Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces; toasted cubes of bread, called croutons, are used as a salad topping; seasoned bread is used as stuffing inside roasted turkey; sweet or savoury bread puddings are made with bread and various liquids; egg and milk-soaked bread is fried as French toast; and bread is used as a binding agent in sausages, meatballs and other ground meat products.

Nutritional significance
Bread is a good source of carbohydrates and micronutrients such as magnesium, iron, selenium, and B vitamins. Whole grain bread is a good source of dietary fiber and all breads are a common source of protein in the diet, though not a rich one.

Crust

Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives' tales suggest that eating the bread crust makes a person's hair curlier. Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more dietary fiber and antioxidants such as pronyl-lysine.

Preparation

Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnut) or seeds (such as poppy).

Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process.

Formulation
Professional bread recipes are stated using the baker's percentage notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours absorb about 62% water, while softer wheat flours absorb about 56%. Common table breads made from these doughs result in a finely textured, light bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO2 bubbles and a coarser bread crumb.

Dough recipes commonly call for 500 grams (about 1.1 pounds) of flour, which yields a single loaf of bread or two baguettes.

Calcium propionate is commonly added by commercial bakeries to retard the growth of molds.

Flour
Flour is grain ground into a powder. Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop gluten strength properly. An extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.

Wheat flour, in addition to its starch, contains three water-soluble protein groups (albumin, globulin, and proteoses) and two water-insoluble protein groups (glutenin and gliadin). When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. When relatively dry dough is worked by kneading, or wet dough is allowed to rise for a long time (see no-knead bread), the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as gluten. Gluten development improves if the dough is allowed to autolyse.

Liquids
Water, or some other liquid, is used to form the flour into a paste or dough. The weight or ratio of liquid required varies between recipes, but a ratio of three parts liquid to five parts flour is common for yeast breads. Recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour. Instead of water, recipes may use liquids such as milk or other dairy products (including buttermilk or yogurt), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water.

Fats or shortenings
Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness.

Bread improvers
Bread improvers and dough conditioners are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume and to give antistaling effects. The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.

Salt
Salt (sodium chloride) is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to autolyse.

Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor (umami).

Leavening

Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened.

Chemicals
A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-raising flour that includes baking powder. The second is to include an acidic ingredient such as buttermilk and add baking soda; the reaction of the acid with the soda produces gas. Chemically leavened breads are called quick breads and soda breads. This method is commonly used to make muffins, pancakes, American-style biscuits, and quick breads such as banana bread.

Yeast

Many breads are leavened by yeast. The yeast most commonly used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. This yeast ferments some of the sugars producing carbon dioxide. Commercial bakers often leaven their dough with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture. Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years.

The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), loaves are formed, and (after an optional final rising time) the bread is baked in an oven.

Many breads are made from a "straight dough", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time; others are made from a "pre-ferment" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: "poolish" or "pouliche", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); "biga", a stiff mixture with a higher proportion of flour; and "pâte fermentée", which is a portion of dough reserved from a previous batch.

Sourdough

Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli. Longer fermented sourdoughs can also contain acetic acid, the main non-water component of vinegar.

Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. A starter may be maintained indefinitely by regular additions of flour and water. Some bakers have starters many generations old, which are said to have a special taste or texture. At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries.

Traditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, and then a piece of it was saved to be the starter for next week's bread.

Steam
The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. Steam-leavening is unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder, sour dough, beaten egg white) included in the mix. The leavening agent either contains air bubbles or generates carbon dioxide. The heat vaporises the water from the inner surface of the bubbles within the dough. The steam expands and makes the bread rise. This is the main factor in the rising of bread once it has been put in the oven. CO2 generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at an early stage, so the CO2 generation is stopped.

Bacteria
Salt-rising bread does not use yeast. Instead, it is leavened by Clostridium perfringens, one of the most common sources of food-borne illness.

Aeration
Aerated bread is leavened by carbon dioxide being forced into dough under pressure. From the mid-19th to mid-20th centuries, bread made this way was somewhat popular in the United Kingdom, made by the Aerated Bread Company and sold in its high-street tearooms. The company was founded in 1862, and ceased independent operations in 1955.

The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the Chorleywood bread process. It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace.

Cultural significance

Bread has a significance beyond mere nutrition in many cultures because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist, and in other religions including Paganism.

In many cultures, bread is a metaphor for basic necessities and living conditions in general. For example, a "bread-winner" is a household's main economic contributor and has little to do with actual bread-provision. This is also seen in the phrase "putting bread on the table". The Roman poet Juvenal satirized superficial politicians and the public as caring only for "panem et circenses" (bread and circuses). In Russia in 1917, the Bolsheviks promised "peace, land, and bread." The term "breadbasket" denotes an agriculturally productive region. In parts of Northern, Central, Southern and Eastern Europe bread and salt is offered as a welcome to guests. In India, life's basic necessities are often referred to as "roti, kapra aur makan" (bread, cloth, and house).

Words for bread, including "dough" and "bread" itself, are used in English-speaking countries as synonyms for money. A remarkable or revolutionary innovation may be called the best thing since "sliced bread". The expression "to break bread with someone" means "to share a meal with someone". The English word "lord" comes from the Anglo-Saxon hlāfweard, meaning "bread keeper."

Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the Oxford English Dictionary defines it as "bread (or similar staple food)". This is sometimes thought to be a biblical reference, but the nearest wording is in Leviticus 26 "when I have broken the staff of your bread". The term has been adopted in the names of bakery firms.

Fictional breads
Lembas bread: a fictional bread from The Lord of the Rings. It was given to Frodo by Galadriel and kept him alive through his journey.

Bread of the two elders: a magical type of bread from Hungarian Folk Tales (from the Ördög és a kenyér story). It was able to talk and ward off the Ördög.

Fraud
Bread has been subject to food fraud and adulteration with fillers. In medieval times, sand was used as a filler.

The Russo-Ukrainian War has made sourcing wheat flour more challenging and raised concerns of bread flour fraud.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Bread


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Arctic

The Arctic ( or ) is a polar region located at the northernmost part of Earth. The Arctic region, from the IERS Reference Meridian travelling east, consists of parts of northern Norway (Nordland, Troms, Finnmark, Svalbard and Jan Mayen), northernmost Sweden (Västerbotten, Norrbotten and Lappland), northern Finland (North Ostrobothnia, Kainuu and Lappi), Russia (Murmansk, Siberia, Nenets Okrug, Novaya Zemlya), the United States (Alaska), Canada (Yukon, Northwest Territories, Nunavut), Danish Realm (Greenland), and northern Iceland (Grímsey and Kolbeinsey), along with the Arctic Ocean and adjacent seas. Land within the Arctic region has seasonally varying snow and ice cover, with predominantly treeless permafrost under the tundra. Arctic seas contain seasonal sea ice in many places.

The Arctic region is a unique area among Earth's ecosystems. The cultures in the region and the Arctic indigenous peoples have adapted to its cold and extreme conditions. Life in the Arctic includes zooplankton and phytoplankton, fish and marine mammals, birds, land animals, plants and human societies. Arctic land is bordered by the subarctic.

Definition and etymology
The word Arctic comes from the Greek word (arktikos), "near the Bear, northern" and from the word  (arktos), meaning bear. The name refers either to the constellation known as Ursa Major, the "Great Bear", which is prominent in the northern portion of the celestial sphere, or to the constellation Ursa Minor, the "Little Bear", which contains the celestial north pole (currently very near Polaris, the current north Pole Star, or North Star).

There are a number of definitions of what area is contained within the Arctic. The area can be defined as north of the Arctic Circle (about 66° 34'N), the approximate southern limit of the midnight sun and the polar night. Another definition of the Arctic, which is popular with ecologists, is the region in the Northern Hemisphere where the average temperature for the warmest month (July) is below 10 C; the northernmost tree line roughly follows the isotherm at the boundary of this region.

Climate
The climate of the Arctic region is characterized by cold winters and cool summers. Its precipitation mostly comes in the form of snow and is low, with most of the area receiving less than 50 cm. High winds often stir up snow, creating the illusion of continuous snowfall. Average winter temperatures can go as low as -40 C, and the coldest recorded temperature is approximately -68 C. Coastal Arctic climates are moderated by oceanic influences, having generally warmer temperatures and heavier snowfalls than the colder and drier interior areas. The Arctic is affected by current global warming, leading to climate change in the Arctic, including Arctic sea ice decline, diminished ice in the Greenland ice sheet, and Arctic methane emissions as the permafrost thaws. The melting of Greenland's ice sheet is linked to polar amplification.

Due to the poleward migration of the planet's isotherms (about 35 mi per decade during the past 30 years as a consequence of global warming), the Arctic region (as defined by tree line and temperature) is currently shrinking. Perhaps the most alarming result of this is Arctic sea ice shrinkage. There is a large variance in predictions of Arctic sea ice loss, with models showing near-complete to complete loss in September from 2035 to some time around 2067.

Flora and fauna
Arctic life is characterized by adaptation to short growing seasons with long periods of sunlight, and cold, dark, snow-covered winter conditions.

Plants
Arctic vegetation is composed of plants such as dwarf shrubs, graminoids, herbs, lichens, and mosses, which all grow relatively close to the ground, forming tundra. An example of a dwarf shrub is the bearberry. As one moves northward, the amount of warmth available for plant growth decreases considerably. In the northernmost areas, plants are at their metabolic limits, and small differences in the total amount of summer warmth make large differences in the amount of energy available for maintenance, growth and reproduction. Colder summer temperatures cause the size, abundance, productivity and variety of plants to decrease. Trees cannot grow in the Arctic, but in its warmest parts, shrubs are common and can reach 2 m in height; sedges, mosses and lichens can form thick layers. In the coldest parts of the Arctic, much of the ground is bare; non-vascular plants such as lichens and mosses predominate, along with a few scattered grasses and forbs (like the Arctic poppy).

Animals
Herbivores on the tundra include the Arctic hare, lemming, muskox, and reindeer (caribou). They are preyed on by the snowy owl, Arctic fox, grizzly bear, and Arctic wolf. The polar bear is also a predator, though it prefers to hunt for marine life from the ice. There are also many birds and marine species endemic to the colder regions. Other terrestrial animals include wolverines, moose, Dall sheep, ermines, and Arctic ground squirrels. Marine mammals include seals, walruses, and several species of cetacean—baleen whales and also narwhals, orcas, and belugas. An excellent and famous example of a ring species exists and has been described around the Arctic Circle in the form of the Larus gulls.

Natural resources
There are copious natural resources in the Arctic (oil, gas, minerals, fresh water, fish and, if the subarctic is included, forest) to which modern technology and the economic opening up of Russia have given significant new opportunities. The interest of the tourism industry is also on the increase.

The Arctic contains some of the last and most extensive continuous wilderness areas in the world, and its significance in preserving biodiversity and genotypes is considerable. The increasing presence of humans fragments vital habitats. The Arctic is particularly susceptible to the abrasion of groundcover and to the disturbance of the rare breeding grounds of the animals that are characteristic to the region. The Arctic also holds 1/5 of the Earth's water supply.

Paleontology
During the Cretaceous time period, the Arctic still had seasonal snows, though only a light dusting and not enough to permanently hinder plant growth. Animals such as the Chasmosaurus, Hypacrosaurus, Troodon, and Edmontosaurus may have all migrated north to take advantage of the summer growing season, and migrated south to warmer climes when winter came. A similar situation may also have been found amongst dinosaurs that lived in Antarctic regions, such as the Muttaburrasaurus of Australia.

However, others claim that dinosaurs lived year-round at very high latitudes, such as near the Colville River, which is now at about 70° N but at the time (70 million years ago) was 10° further north.

Indigenous population
The earliest inhabitants of North America's central and eastern Arctic are referred to as the Arctic small tool tradition (AST) and existed c. 2500 BCE. AST consisted of several Paleo-Eskimo cultures, including the Independence cultures and Pre-Dorset culture. The Dorset culture (Inuktitut: Tuniit or Tunit) refers to the next inhabitants of central and eastern Arctic. The Dorset culture evolved because of technological and economic changes during the period of 1050–550 BCE. With the exception of the Quebec / Labrador peninsula, the Dorset culture vanished around 1500 CE. Supported by genetic testing, evidence shows that descendants of the Dorset culture, known as the Sadlermiut, survived in Aivilik, Southampton and Coats Islands, until the beginning of the 20th century.

The Dorset / Thule culture transition dates around the ninth–10th centuries CE. Scientists theorize that there may have been cross-contact of the two cultures with sharing of technology, such as fashioning harpoon heads, or the Thule may have found Dorset remnants and adapted their ways with the predecessor culture. The evidence suggested that Inuit descend from the Birnirk of Siberia, who through the Thule culture expanded into northern Canada and Greenland, where they genetically and culturally completely replaced the Indigenous Dorset people some time after 1300 CE. The question of why the Dorset disappeared so completely has led some to suggest that Thule invaders wiped out the Dorset people in "an example of prehistoric genocide."

By 1300 CE, the Inuit, present-day Arctic inhabitants and descendants of Thule culture, had settled in west Greenland, and moved into east Greenland over the following century (Inughuit, Kalaallit and Tunumiit are modern Greenlandic Inuit groups descended from Thule). Over time, the Inuit have migrated throughout the Arctic regions of Eastern Russia, the United States, Canada, and Greenland.

Other Circumpolar North indigenous peoples include the Chukchi, Evenks, Iñupiat, Khanty, Koryaks, Nenets, Sámi, Yukaghir, Gwichʼin, and Yupik.

International cooperation and politics
The eight Arctic nations (Canada, Kingdom of Denmark [Greenland & The Faroe Islands], Finland, Iceland, Norway, Sweden, Russia, and US) are all members of the Arctic Council, as are organizations representing six indigenous populations (The Aleut International Association, Arctic Athabaskan Council, Gwich'in Council International, Inuit Circumpolar Council, Russian Association of Indigenous Peoples of the North, and Saami Council). The council operates on consensus basis, mostly dealing with environmental treaties and not addressing boundary or resource disputes.

Though Arctic policy priorities differ, every Arctic nation is concerned about sovereignty/defense, resource development, shipping routes, and environmental protection. Much work remains on regulatory agreements regarding shipping, tourism, and resource development in Arctic waters. Arctic shipping is subject to some regulatory control through the International Code for Ships Operating in Polar Waters, adopted by the International Maritime Organization on 1 January 2017 and applies to all ships in Arctic waters over 500 tonnes.

Research in the Arctic has long been a collaborative international effort, evidenced by the International Polar Year. The International Arctic Science Committee, hundreds of scientists and specialists of the Arctic Council, and the Barents Euro-Arctic Council are more examples of collaborative international Arctic research.

Territorial claims
While there are several ongoing territorial claims in the Arctic, no country owns the geographic North Pole or the region of the Arctic Ocean surrounding it. The surrounding six Arctic states that border the Arctic Ocean—Canada, Kingdom of Denmark (with Greenland), Iceland, Norway, Russia, and the United States—are limited to a 200 NM exclusive economic zone (EEZ) off their coasts. Two Arctic states (Finland and Sweden) do not have direct access to the Arctic Ocean.

Upon ratification of the United Nations Convention on the Law of the Sea, a country has ten years to make claims to an extended continental shelf beyond its 200 nautical mile zone. Due to this, Norway (which ratified the convention in 1996), Russia (ratified in 1997), Canada (ratified in 2003) and the Kingdom of Denmark (ratified in 2004) launched projects to establish claims that certain sectors of the Arctic seabed should belong to their territories.

On 2 August 2007, two Russian bathyscaphes, MIR-1 and MIR-2, for the first time in history descended to the Arctic seabed beneath the North Pole and placed there a Russian flag made of rust-proof titanium alloy. The flag-placing, during Arktika 2007, generated commentary on and concern for a race for control of the Arctic's vast hydrocarbon resources.

Foreign ministers and other officials representing Canada, the Kingdom of Denmark, Norway, Russia, and the United States met in Ilulissat, Greenland on 28 May 2008 at the Arctic Ocean Conference and announced the Ilulissat Declaration, blocking any "new comprehensive international legal regime to govern the Arctic Ocean," and pledging "the orderly settlement of any possible overlapping claims."

As of 2012, the Kingdom of Denmark is claiming the continental shelf based on the Lomonosov Ridge between Greenland and over the North Pole to the northern limit of the exclusive economic zone of Russia.

The Russian Federation is also claiming a large swath of seabed along the Lomonosov Ridge but, unlike Denmark, confined its claim to its side of the Arctic region. In August 2015, Russia made a supplementary submission for the expansion of the external borders of its continental shelf in the Arctic Ocean, asserting that the eastern part of the Lomonosov Ridge and the Mendeleyev Ridge are an extension of the Eurasian continent. In August 2016, the UN Commission on the Limits of the Continental Shelf began to consider Russia's submission.

Canada claims the Northwest Passage as part of its internal waters belonging to Canada, while the United States and most maritime nations regards it as an international strait, which means that foreign vessels have right of transit passage.

Exploration
Since 1937, the larger portion of the Asian-side Arctic region has been extensively explored by Soviet and Russian crewed drifting ice stations. Between 1937 and 1991, eighty-eight international polar crews established and occupied scientific settlements on the drift ice and were carried thousands of kilometres by the ice flow.

Pollution
The Arctic is comparatively clean, although there are certain ecologically difficult localized pollution problems that present a serious threat to people's health living around these pollution sources. Due to the prevailing worldwide sea and air currents, the Arctic area is the fallout region for long-range transport pollutants, and in some places the concentrations exceed the levels of densely populated urban areas. An example of this is the phenomenon of Arctic haze, which is commonly blamed on long-range pollutants. Another example is with the bioaccumulation of PCB's (polychlorinated biphenyls) in Arctic wildlife and people.

Preservation
There have been many proposals to preserve the Arctic over the years. Most recently a group of stars at the United Nations Conference on Sustainable Development, on 21 June 2012, proposed protecting the Arctic, similar to the Antarctic Treaty System. The initial focus of the campaign will be a UN resolution creating a global sanctuary around the pole, and a ban on oil drilling and unsustainable fishing in the Arctic.

The Arctic has climate change rates that are amongst the highest in the world. Due to the major impacts to the region from climate change the near climate future of the region will be extremely different under all scenarios of warming.

Climate change
The effects of climate change in the Arctic include rising temperatures, loss of sea ice, and melting of the Greenland ice sheet. Potential methane release from the region, especially through the thawing of permafrost and methane clathrates, is also a concern. Because of the amplified response of the Arctic to global warming, it is often seen as a leading indicator of global warming. The melting of Greenland's ice sheet is linked to polar amplification.

The Arctic region is especially vulnerable to the effects of any climate change, as has become apparent with the reduction of sea ice in recent years. Climate models predict much greater climate change in the Arctic than the global average, resulting in significant international attention to the region. In particular, there are concerns that Arctic shrinkage, a consequence of melting glaciers and other ice in Greenland, could soon contribute to a substantial rise in sea levels worldwide.

The current Arctic warming is leading to ancient carbon being released from thawing permafrost, leading to methane and carbon dioxide production by micro-organisms. Release of methane and carbon dioxide stored in permafrost could cause abrupt and severe global warming, as they are potent greenhouse gases. Climate change is also predicted to have a large impact on tundra vegetation, causing an increase of shrubs, and having a negative impact on bryophytes and lichens.

Apart from concerns regarding the detrimental effects of warming in the Arctic, some potential opportunities have gained attention. The melting of the ice is making the Northwest Passage, shipping routes through the northernmost latitudes, more navigable, raising the possibility that the Arctic region will become a prime trade route. One harbinger of the opening navigability of the Arctic took place in the summer of 2016 when the Crystal Serenity successfully navigated the Northwest Passage, a first for a large cruise ship.

In addition, it is believed that the Arctic seabed may contain substantial oil fields which may become accessible if the ice covering them melts. These factors have led to recent international debates as to which nations can claim sovereignty or ownership over the waters of the Arctic.

Arctic waters

 * Arctic Ocean
 * Baffin Bay
 * Beaufort Sea
 * Barents Sea
 * Bering Sea
 * Bering Strait
 * Chukchi Sea
 * Davis Strait
 * Denmark Strait
 * East Siberian Sea
 * Greenland Sea
 * Hudson Bay
 * Kara Sea
 * Laptev Sea
 * Nares Strait
 * Norwegian Sea

Maps

 * Arctic Environmental Atlas Circum-Arctic interactive map, with multiple layers of information
 * Interactive Satellite Map with daily update (true color/infrared)

Media
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 * The Emerging Arctic An Infoguide from the Council on Foreign Relations
 * "Global Security, Climate Change, and the Arctic" – streaming video of November 2009 symposium at the University of Illinois
 * Implications of an Ice-Free Arctic for Global Security – November 2009 radio interview with Professor Klaus Dodds (Royal Holloway, University of London)
 * The Canadian Museum of Civilization – The Story of the Canadian Arctic Expedition of 1913–1918
 * UNEP/GRID-Arendal Maps and Graphics library Information resources from the UN Environment programme
 * Arctic Institute of North America Digital Library Over 8000 photographs dating from the late 19th century through the 20th century.
 * euroarctic.com News service from the Barents region provided by Norwegian Broadcasting Corp (NRK), Swedish Radio (SR) and STBC Murman.
 * arcticfocus.com Independent News service covering Arctic region with daily updates on environment, Arctic disputes and business
 * Vital Arctic Graphics Overview and case studies of the Arctic environment and the Arctic Indigenous Peoples.
 * Arctic and Taiga Canadian Atlas
 * Scientific Facts on Arctic Climate Change
 * PolarTREC PolarTREC-Teachers and Researchers Exploring and Collaborating
 * Monthly Sea Ice Outlook
 * UN Environment Programme Key Polar Centre at UNEP/GRID-Arendal
 * Arctic Geobotanical Atlas, University of Alaska Fairbanks
 * Polar Discovery
 * Arctic Transform Transatlantic Policy Options for Supporting Adaptation in the Marine Arctic
 * ArcticStat Circumpolar Database

title: Arctic


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Tony Hancock

Anthony John Hancock (12 May 1924 – 25 June 1968) was an English comedian and actor.

High-profile during the 1950s and early 1960s, he had a major success with his BBC series Hancock's Half Hour, first broadcast on radio from 1954, then on television from 1956, in which he soon formed a strong professional and personal bond with comic actor Sid James. Although Hancock's decision to cease working with James, when it became known in early 1960, disappointed many at the time, his last BBC series in 1961 contains some of his best-remembered work (including The Blood Donor and The Radio Ham). After breaking with his scriptwriters Ray Galton and Alan Simpson later that year, his career declined.

Early life and career
Hancock was born in Southam Road, Hall Green, Birmingham, but, from the age of three, he was brought up in Bournemouth (then in Hampshire), where his father, John Hancock, who ran the Railway Hotel in Holdenhurst Road, worked as a comedian and entertainer.

After his father's death in 1934, Hancock and his brothers lived with their mother and stepfather Robert Gordon Walker at a small hotel called Durlston Court, in Gervis Road, Bournemouth. He attended Durlston Court Preparatory School, part of Durlston boarding school near Swanage (the name of which his parents adopted for their hotel) and Bradfield College in Reading, Berkshire, but left school at the age of fifteen.

In 1942, during the Second World War, Hancock joined the RAF Regiment. Following failed auditions for the Entertainments National Service Association (ENSA), he joined the Gang Shows, travelling around Europe entertaining troops. After the war, he joined the Ralph Reader Gang Show touring production of "Wings". He later worked in a double act with musician Derek Scott at the Windmill Theatre, a venue which helped to launch the careers of many comedians at the time. A favourable press review of his work at the Windmill was seen in July 1948. "But mention must made of a new young comedian…who with a piano partner, gives some brilliant thumbnail impressions of a “dud” concert party." He took part in radio shows such as Workers' Playtime and Variety Bandbox. In July 1949, he was praised for his work in the summer presentation of "Flotsam's Follies" at the Esplanade Concert Hall, Bognor Regis. Christmas 1949 saw him in the part of "Buttons" in the Cinderella pantomime at the Royal Artillery, Woolwich. In June 1950, he opened in the "Ocean Revue" at the Ocean, Clacton Pier which ran for three months. At Christmas 1950, Hancock was in the "Red Riding Hood" pantomime at the Theatre Royal Nottingham playing the part of Jolly Jenkins, the Baron's page.

In 1951–1952, for one series beginning on August 3, 1951, Hancock was a cast member of Educating Archie, in which he mainly played the tutor (or foil) to the nominal star, a ventriloquist's dummy. His appearance in this radio show brought him national recognition, and a catchphrase he used frequently in the show, "Flippin' kids!", became popular parlance. The same year, he began to make regular appearances on BBC Television's light entertainment show Kaleidoscope, and almost starred in his own series to be written by Larry Stephens, Hancock's best man at his first wedding. In 1954, he was given his own eponymous BBC radio show, Hancock's Half Hour.

Peak years
Working with scripts from Ray Galton and Alan Simpson, Hancock's Half Hour lasted for seven years and over a hundred episodes in its radio form, and, from 1956, ran concurrently with an equally successful BBC television series with the same name. The show starred Hancock as "Anthony Aloysius St John Hancock", living in the shabby "23 Railway Cuttings" in East Cheam. Most episodes portrayed his everyday life as a struggling comedian with aspirations toward straight acting. Some episodes, however, changed this to show him as being a successful actor and/or comedian, or occasionally as having a different career completely, such as a struggling (and incompetent) barrister. Radio episodes were prone to more surreal storylines, which would have been impractical on television, such as Hancock buying a puppy that grows to be as tall as himself.

Sid James featured in both the radio and TV versions, while the radio version also included regulars Bill Kerr, Kenneth Williams and, successively, Moira Lister, Andrée Melly and Hattie Jacques. The series rejected the variety format then dominant in British radio comedy and instead used a form drawn more from everyday life: the situation comedy, with the humour coming from the characters and the circumstances in which they find themselves. Owing to a contractual wrangle with producer Jack Hylton, Hancock had an ITV series, The Tony Hancock Show, during this period, which ran in 1956–57.

During the run of his BBC radio and television series, Hancock became an enormous star in Britain. Unlike most other comedians at the time, he was able to clear the streets while families gathered together to listen to the eagerly awaited episodes. His character changed slightly over the series, but even in the earliest episodes the key facets of "the lad himself" were evident. "Sunday Afternoon at Home" and "The Wild Man of the Woods" were top-rating shows and were later released on an LP record.

As an actor with considerable experience in films, Sid James became more important to the show when the television version began. The regular cast was reduced to just the two men, allowing the humour to come from the interaction between them. James's character was the realist of the two, puncturing Hancock's pretensions. His character would often be dishonest and exploit Hancock's apparent gullibility during the radio series, but in the television version there appeared to be a more genuine friendship between them. Hancock's highly-strung personality made the demands of live broadcasts a constant worry, with the result that, starting from the autumn 1959 series, all episodes of the series were recorded before transmission. Up until then, every British television comedy show had been performed live, owing to the technical limitations of the time. He was also the first performer to receive a £1,000 fee for his performances in a half-hour show.

Hancock became anxious that his work with James was turning them into a double act, and he told close associates in late 1959, just after the fifth television series had finished being recorded, that he would end his professional association with Sid James after a final series. Hancock left others to tell James. His last BBC series in 1961, retitled simply Hancock, was without James. Two episodes are among his best-remembered: "The Blood Donor", in which he goes to a clinic to give blood, contains some famous lines, including "I don't mind giving a reasonable amount, but a pint! That's very nearly an armful!"; in "The Radio Ham", Hancock plays an amateur radio enthusiast who receives a mayday call from a yachtsman in distress, but his incompetence prevents him from taking his position. Both of these programmes were re-recorded a few months later for a commercial 1961 LP, produced in the same manner as the radio episodes.

Returning home with his wife from recording "The Bowmans", an episode based around a parody of The Archers, Hancock was involved in a car accident and was thrown through the windscreen. He was not badly hurt, but suffered concussion and was unable to learn his lines for "The Blood Donor", the next show due to be recorded. The result was that his performance depended on the use of teleprompters, and he is seen looking away from other actors when delivering lines. From this time onwards, Hancock came to rely on teleprompters instead of learning scripts whenever he had career difficulties.

Introspection
In early 1960, Hancock appeared on the BBC's Face to Face, a half-hour in-depth interview programme conducted by former Labour MP John Freeman. Freeman asked Hancock many soul-searching questions about his life and work. Hancock, who deeply admired his interviewer, often appeared uncomfortable with the questions, but answered them frankly and honestly. Hancock had always been highly self-critical, and it is often argued that this interview heightened this tendency, contributing to his later difficulties. According to Roger, his brother, "It was the biggest mistake he ever made. I think it all started from that really. ... Self-analysis – that was his killer."

Cited as evidence is his gradual ostracism of those who contributed to his success, such as Sid James and his scriptwriters, Galton and Simpson. His reasoning was that, to refine his craft, he had to ditch catch-phrases and become realistic. He argued, for example, that whenever an ad-hoc character was needed, such as a policeman, it would be played by someone like Kenneth Williams, who would appear with his well-known oily catchphrase "Good evening". Hancock believed the comedy suffered because people did not believe in the policeman, knowing it was just Williams doing a funny voice.

Break with Galton and Simpson
Hancock starred in the film The Rebel (1961), in which he plays the role of an office worker-turned-artist who finds himself successful after a move to Paris, but only as the result of mistaken identity. Although a success in Britain, the film was not well received in the United States: owing to a contemporary American television series of the same name, the film was retitled Call Me Genius and was not well received by American critics.

His break with Galton and Simpson took place at a meeting held in October 1961, where he also broke with his long-term agent Beryl Vertue. During the previous six months, the writers had developed – without payment and in consultation with the comedian – three scripts for Hancock's second starring film vehicle. Worried that the projects were wrong for him, the first two had been abandoned incomplete; the third was written to completion at the writers' insistence, only for Hancock to reject it. It is believed that he had not read any of the screenplays. The result of the break was that he chose to separately develop something previously discussed, and the writers were ultimately commissioned to write a Comedy Playhouse series for the BBC, one of which, "The Offer", emerged as the pilot for Steptoe and Son. That "something previously discussed" became The Punch and Judy Man, for which Hancock hired writer Philip Oakes, who moved in with the comedian to co-write the screenplay.

In The Punch and Judy Man (1963), Hancock plays a struggling seaside entertainer who dreams of a better life; Sylvia Syms plays his nagging social climber of a wife, and John Le Mesurier a sand sculptor. The extent to which the character played by Hancock had merged with his real personality is clear in the film, which owes much to his memories of his childhood in Bournemouth.

Later years
Hancock moved to ATV in 1962 with different writers, though Oakes, retained as an advisor, disagreed over script ideas and the two men severed their professional (but not personal) relationship. The initial writer of Hancock's ATV series, Godfrey Harrison, had scripted the successful George Cole radio series A Life Of Bliss, and also Hancock's first regular television appearances on Fools Rush In (a segment of Kaleidoscope) more than a decade earlier. Harrison had trouble meeting deadlines, so other writers were commissioned, including Terry Nation. The ATV series was transmitted in early 1963, on the same evenings as the second series of Steptoe and Son, written by Hancock's former writers, Galton and Simpson. Critical comparisons did not favour Hancock's series. Around 1965, Hancock made a series of 11 television adverts for the Egg Marketing Board. Hancock starred in the adverts with Patricia Hayes as the character "Mrs Cravatte" in an attempt to revive the Galton and Simpson style of scripts. Slightly earlier, in 1963, he had featured in a spoof Hancock Report – hired by Lord Beeching to promote his plan to reduce railway mileage in advertisements. Hancock reportedly wanted to be paid what Beeching was paid annually – £34,000; he was offered half that amount for his services.

Hancock continued to make regular appearances on British television until 1967, including a 50-minute show for BBC2 from the Royal Festival Hall, which was poorly received. By then his alcoholism was seriously affecting his performances. Two unsuccessful variety series for ABC Weekend TV, The Blackpool Show (1966) and Hancock's (1967), were his last work for British television. He tried a role in a Disney film – The Adventures of Bullwhip Griffin – but was sacked after reportedly having trouble with the mock-Shakespearian dialogue. He collapsed with a liver attack on 1 January 1967 and was told he would die within three months if he continued drinking.

In December 1967, while recovering from a broken rib from a drunken fall, he became ill with pneumonia. His final television appearances were in Australia under a contract to make a 13-part series for the Seven Network. However, after arriving in Australia in March 1968, he completed only three programmes, which remained unaired for nearly four years. These shows are the only existing television footage of him in colour, as all his shows up to this point had been made for black-and-white television.

Personal life
In June 1950 Hancock married Cicely Romanis, a Lanvin model, after a brief courtship.

Freddie Ross worked as his publicist from 1954 and became more involved in his life, eventually becoming his mistress. He divorced Cicely in 1965 and married Ross in December of that year. This second marriage was short-lived. During these years Hancock was also involved with Joan Le Mesurier (née Malin), the new wife of actor John Le Mesurier, Hancock's best friend and a regular supporting character-actor from his television series. Joan was later to describe the relationship in her book Lady Don't Fall Backwards, including the claim that her husband readily forgave the affair; he is quoted as saying that if it had been anyone else he would not have understood it, but with Tony Hancock it made sense. In July 1966 Freddie took an overdose but survived. Arriving in Blackpool to record an edition of his variety series, Hancock was met by pressmen asking about his wife's attempted suicide. The final dissolution of the marriage took place a few days before Hancock's own suicide.

Cicely developed her own problems with alcohol and died from a fall in 1969, the year after the death of her former husband. Freddie Hancock survived her broken marriage and resumed her career as a prominent publicist and agent in the film and television industry. Based in New York City for many years, she founded the East Coast chapter of BAFTA, the British Academy of Film and Television Arts.

Death
Hancock died by suicide by overdose, in Sydney, on 25 June 1968, aged 44. He was found dead in his Bellevue Hill flat with an empty vodka bottle and a scattering of amobarbital tablets.

In one of his suicide notes he wrote: "Things just seemed to go too wrong too many times." His ashes were taken to England by satirist Willie Rushton and were buried in St Dunstan's Church in Cranford, London.

Asked by Van Morrison about his relationship with Hancock, Spike Milligan commented in 1989: "Very difficult man to get on with. He used to drink excessively. You felt sorry for him. He ended up on his own. I thought, he's got rid of everybody else, he's going to get rid of himself and he did."

Legacy
There is a sculpture by Bruce Williams (1996) in his honour in Old Square, Corporation Street, Birmingham, a plaque on the house where he was born in Hall Green, Birmingham, and a plaque on the wall of the hotel in Bournemouth where he spent some of his early life. There is also a plaque, placed by the Dead Comics Society, at 10 Grey Close, Hampstead Garden Suburb, north London, where he lived in 1947 and 1948. In 2014, an English Heritage blue plaque was placed to commemorate Hancock at 20 Queen's Gate Place in South Kensington, London, where he lived between 1952 and 1958.

In a 2002 poll, BBC radio listeners voted Hancock their favourite British comedian. Commenting on this poll, Ray Galton and Alan Simpson observed that modern-day creations such as Alan Partridge and David Brent owed much of their success to mimicking dominant features of Tony Hancock's character. "The thing they've all got in common is self-delusion," they remarked, in a statement issued by the BBC. "They all think they're more intelligent than everyone else, more cultured, that people don't recognise their true greatness – self-delusion in every sense. And there's nothing people like better than failure."

Mary Kalemkerian, Head of Programmes for BBC 7, commented: "Classic comedians such as Tony Hancock and the Goons are obviously still firm favourites with BBC radio listeners. Age doesn't seem to matter – if it's funny, it's funny." Dan Peat of the Tony Hancock Appreciation Society said of the poll: "It's fantastic news. If he was alive, he would have taken it one of two ways. He would probably have made some kind of dry crack, but in truth he would have been chuffed."

The last eight or so years of Hancock's life were the subject of a BBC1 television film, called Hancock (1991), starring Alfred Molina. Another drama, Kenneth Williams: Fantabulosa! (BBC Four, 2006), saw Martin Trenaman play the role of Hancock with Michael Sheen as Williams. Hancock's affair with Joan Le Mesurier was also dramatised in Hancock and Joan on BBC Four and transmitted in 2008 as part of the "Curse of Comedy" season. Hancock was portrayed by Ken Stott and Joan by Maxine Peake.

Musician Pete Doherty is a fan of Hancock and named the first album by his band the Libertines Up the Bracket after one of Hancock's catchphrases. He also wrote a song called "Lady Don't Fall Backwards" after the book at the centre of the Hancock's Half Hour episode "The Missing Page". Hancock is also referenced in the lyrics to the Libertines' 2015 song "You're My Waterloo".

Paul Merton, in 1996, appeared in remakes of six of Galton and Simpson's Hancock scripts, which were not critically well received. In 2014, five of the wiped radio instalments of Hancock's Half Hour, chosen by Galton and Simpson, were re-staged for BBC Radio 4 under the umbrella title The Missing Hancocks, with Kevin McNally taking the title role.

Playwright Roy Smiles' play about Tony Hancock, The Lad Himself, was staged at the Edinburgh Festival in 2013 with Mark Brailsford as Tony Hancock.

Recordings
Episodes and anthologies from the radio series were released on vinyl LP in the 1960s, as well as four re-makes of television scripts; an annual LP was issued of radio episodes (without the incidental music) between 1980 and 1984. Much of this material was also available on cassette in later years.

The BBC issued CDs of the surviving 74 radio episodes in six box sets, one per series, with the sixth box containing several out-of-series specials. This was followed by the release of one large box set containing all the others in a special presentation case; while it includes no extra material, the larger box alone (without any CDs) still fetches high prices on online marketplaces like eBay, where Hancock memorabilia remains a thriving industry. There have also been numerous VHS releases of the BBC television series.

While five separate Region 2 DVDs were previously issued, some of the surviving episodes were unavailable until The Tony Hancock BBC Collection (eight DVDs) appeared in 2007. Episodes of the radio series are often broadcast on the digital radio station BBC Radio 4 Extra.

Biographies

 * David Nathan and Freddie Hancock Hancock, (1969 [1996]), William Kimber, BBC Consumer Publishing, ISBN 0-563-38761-0
 * Roger Wilmut Tony Hancock: 'Artiste', A Tony Hancock Companion, 1978, Eyre Methuen – with full details of Hancock's stage, radio, TV and film appearances
 * Edward Joffe Hancock's Last Stand: The Series That Never Was, June 1998, foreword by June Whitfield, Book Guild Ltd Publishing, ISBN 1-85776-316-5 – an account of Hancock's final days, written by the man who found Hancock's body after his suicide
 * Cliff Goodwin When the Wind Changed: The Life and Death of Tony Hancock, 2000, Arrow – an extended, comprehensive biography
 * John Fisher Tony Hancock: The Definitive Biography, 2008, Harper, ISBN 0-00-726677-4

Film biographies

 * Omnibus: Hancock (1985): a BBC documentary which seriously looked at Hancock's life and work, and his legacy. With contributions by Beryl Vertue, Galton & Simpson, Bill Kerr and producers Dennis Main Wilson and Duncan Wood.
 * Hancock (1991): a Screen One production, broadcast on BBC One and starring Alfred Molina
 * Kenneth Williams: Fantabulosa! (2006): a BBC Four drama about Kenneth Williams, featuring Martin Trenaman as Hancock
 * Hancock and Joan (2008): a BBC Four drama, starring Ken Stott.

title: Tony Hancock