Good Bread Is Back - A Contemporary History of French Bread, Way It Is Made, People Who

"Like its subject matter, this book is a delicious and irresistible labor of love. Steven Laurence Kaplan has distilled his vast knowledge of France and French bread into a delightfully readable story that is also a brilliant, illuminating model of how to write contemporary social history."--David A. Bell, Andrew W. Mellon Professor in the Humanities, Johns Hopkins University

List of contents

Introduction 1

1. Good Bread: Practices and Discourses 13

2. Bread: The Double Crisis 63

3. White Bread: A Western Story 100

4. The Enemy 122

5. Bakeries and the State 162

6. Bound to Quarrel, Condemned to Get Along: Millers and Bakers 212

7. Rue Monge Rivals and Other Mavericks 258

Conclusion 304

Acknowledgments 325

Notes 327

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.
 

Summary

Leading French bread expert Steven Laurence Kaplan narrates the decline and rise of the French artisanal breadmaking tradition, explaining in detail the breadmaking process and the ideal characteristics of good bread.

Product details

• Authors: Kaplan, Steven L. Kaplan, Steven Laurence Kaplan, Steven Laurence/ Porter Kaplan, Steven Laurencekaplan
• Assisted by: Catherine Porter (Translation)
• Publisher: Duke University Press
• Languages: English
• Product format: Paperback / Softback
• Released: 16.02.2015
• EAN: 9780822359241
• ISBN: 978-0-8223-5924-1
• No. of pages: 277
• Subject: Guides > Food & drink > Baking