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For centuries, no ship left port without enough bone-hard, twice-cooked ship's biscuit--the word biscuit comes from the Old French biscoit, meaning twice cooked---to last for months, or even years.

While sailors and other travelers chewed their way through unyielding biscuits, cooks of the ancient civilizations of the Middle East explored the culinary possibilities of sweetness and richness.

The change in the demand for biscuit and cracker output was clearly a shift from staple to 'luxury' products.

Unlike the demand for bread, there was little opportunity for cracker bakers to benefit form a home to factory movement.

When such sweets achieved a measure of popularity in this country, Belcher and Larrabee, cracker bakers in Albany, New York, imported machinery and methods for baking them shortly after the Civil War.

3) [No price or product description] [1879] "Mssrs.

Carr & Co....manufacture between 150 and 200 different classes of cakes and biscuits.

The development of cookies and crackers from these primitive beginnings is a history of refinements inspired by two different impulses--one plan and practical, the other luxurious and pleasure-loving.

Savory crackers represent the practical and may well have been the first convenience foods: A flour paste, cooked once, then cooked again to dry it thoroughly, becomes a hard, portable victual with an extraordinarily long storage life--perfect for traveling....

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