paximadia an exceptionally interesting Greek item in the frontier area between breads and biscuits. As Aglaia Kremezi (1997) explains in a fine essay on the subject, well equipped with historical references as well as contemporary observation, paximadia were originally barley biscuits, resembling rusks, which had to be soaked in broth to make them soft enough for eating. The fact that they were twice baked and very dry meant that they could be kept for long periods and were well adapted for use by travellers.
