Until the 19th century, porridge occupied a central place in European nutrition systems (Food), as it still does in many non-European countries [5]. This is reflected in the role of porridge in fairy stories [10]. The word denotes a boiled dish prepared from grain kernels (wheat, rye, barley, oats, spelt, millet, corn, and rice), buckwheat (knotweed), or leguminosae (beans, peas, lentils) with water, milk, beer (small beer) or wine (see fig. 1–2). In the 18th century, porridge also included purées and groats. Porridge was categorized under the generic terms Gemüse (Vegetabl…