Week Eight

Bagel – The derivation of the shape is simple enough. Take two concentric circles, make the distance between them the diameter of a perpendicular circle, and rotate the perpendicular circle around the center point of the center of the concentric circles. This design eliminates the center of the bread, allowing for a more even bake. The hole also allows for more interesting displays, as bakers may string them on dowel rods and hang them in their shops. The design also accommodates for individual consumption quite well. The thumb and middle finger come together in the hole to form interlocking rings with the bagel. Then the bagel can be brought up to the mouth and back down to the side with ease. The thickness of bagels allows a horizontal cut through them, on which a multitude of spreads can be applied. Or the two pieces of bagel can be used to create a sandwich.

Muffin – This is another baked breakfast item, but that’s about were the similarities end. The muffin is basically a overflowing inverted cone without the bottom half. The muffin bottom is baked in a molded form, and the top is a natural form, created from the rising yeast. During this rising, the bread escapes the confines of the form and spills out over the top, creating a shape called a ‘muffin top’. The form is usually lined with a paper wrapping to prevent the muffin from burning. This paper holds the muffin together when removed from the mold, but isn’t edible. But when the paper is removed, inescapably some of the muffin comes off with it, and the form begins to fall apart. The disintegration of the form requires the muffin to be consumed while being unwrapped, requiring two hands and a good deal of concentration to simply consume it. Thus the form of a muffin is not the most practical for travel or a multi-task meal.