Good Bread Is Back

Number of page: 384
Author: Steven Laurence Kaplan
Publisher: Duke University Press
Rating:
Category: Cooking

In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as

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About The Author

Steven Laurence Kaplan is the Goldwin Smith Professor of European History at Cornell University. He is the author of The Bakers of Paris and the Bread Question, 1770-1775, also published by Duke University Press.

Reviews:

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  Good bread is back a contemporary history of French bread, the way it is made, and the people who make it Kaplan (The Bakers of Paris and the Bread Question, 1770-1775 ) has been twice knighted by the French government for his contributions to French culture. His background as the Goldwin Smith Professor
• Not Available
  Good bread is back a contemporary history of French bread, the way it is made, and the people who make it Kaplan (The Bakers of Paris and the Bread Question, 1770-1775 ) has been twice knighted by the French government for his contributions to French culture. His background as the Goldwin Smith Professor