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...
Gespeichert in:
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Durham
Duke University Press
[2006]
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| Schriftenreihe: | e-Duke books scholarly collection
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| Schlagworte: | |
| Online-Zugang: | FAB01 FAW01 FHA01 FKE01 FLA01 UBG01 UPA01 FCO01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 25. Nov 2020) |
| Beschreibung: | 1 online resource (384 pages) 46 color illus |
| ISBN: | 9780822388289 |
| DOI: | 10.1515/9780822388289 |
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| 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 | ||
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| dewey-search | 641.8/150944 |
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| indexdate | 2024-07-10T09:01:07Z |
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| isbn | 9780822388289 |
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| spelling | Kaplan, Steven Laurence Verfasser aut Good Bread Is Back A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It Steven Laurence Kaplan Durham Duke University Press [2006] © 2006 1 online resource (384 pages) 46 color illus txt rdacontent c rdamedia cr rdacarrier e-Duke books scholarly collection Description based on online resource; title from PDF title page (publisher's Web site, viewed 25. Nov 2020) 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 In English SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Porter, Catherine Sonstige oth https://doi.org/10.1515/9780822388289 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Kaplan, Steven Laurence Good Bread Is Back A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh |
| title | Good Bread Is Back A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It |
| title_auth | Good Bread Is Back A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It |
| title_exact_search | Good Bread Is Back A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It |
| title_exact_search_txtP | Good Bread Is Back A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It |
| title_full | Good Bread Is Back A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It Steven Laurence Kaplan |
| title_fullStr | Good Bread Is Back A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It Steven Laurence Kaplan |
| title_full_unstemmed | Good Bread Is Back A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It Steven Laurence Kaplan |
| title_short | Good Bread Is Back |
| title_sort | good bread is back a contemporary history of french bread the way it is made and the people who make it |
| title_sub | A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It |
| topic | SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh |
| topic_facet | SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) |
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