Good Bread Is Back : A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It /

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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Kaplan, Steven Laurence (Autor)
Otros Autores: Porter, Catherine
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Durham : Duke University Press, [2006]
Colección:e-Duke books scholarly collection : 33
Temas:
SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
Acceso en línea:Texto completo
Texto completo

MARC

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245 1 0 |a Good Bread Is Back :  |b A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It /  |c Steven Laurence Kaplan. 
264 1 |a Durham :   |b Duke University Press,   |c [2006] 
264 4 |c ©2006 
300 |a 1 online resource (384 p.) :  |b 46 color illus. 
336 |a text  |b txt  |2 rdacontent 
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505 0 0 |t Frontmatter --   |t Contents --   |t Introduction --   |t 1. Good Bread: Practices and Discourses --   |t 2. Bread: The Double Crisis --   |t 3. White Bread: A Western Story --   |t 4. The Enemy --   |t 5. Bakeries and the State --   |t 6. Bound to Quarrel, Condemned to Get Along: Millers and Bakers --   |t 7. Rue Monge Rivals and Other Mavericks --   |t Conclusion --   |t Acknowledgments --   |t Notes --   |t Glossary --   |t Index 
506 0 |a restricted access  |u http://purl.org/coar/access_right/c_16ec  |f online access with authorization  |2 star 
520 |a 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 "bread of the French tradition" was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back. 
538 |a Mode of access: Internet via World Wide Web. 
546 |a In English. 
588 0 |a Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) 
650 7 |a SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).  |2 bisacsh 
700 1 |a Porter, Catherine. 
773 0 8 |i Title is part of eBook package:  |d De Gruyter  |t Duke University Press Backlist eBook-Package 2000-2013  |z 9783110711837 
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856 4 0 |u https://degruyter.uam.elogim.com/isbn/9780822388289  |z Texto completo 
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912 |a EBA_DUK_ALL 
912 |a EBA_DUK_EALL 
912 |a EBA_DUK_SSHALL 
912 |a GBV-deGruyter-alles 

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