02251oam 22006014a 450 991078060190332120130510105904.00-8223-5924-397866130225231-283-02252-410.1515/9780822388289(CKB)2440000000014146(EBL)1169294(SSID)ssj0000393212(PQKBManifestationID)11253168(PQKBTitleCode)TC0000393212(PQKBWorkID)10362946(PQKB)10944284317321945(MiAaPQ)EBC1169294(OCoLC)317321945(MdBmJHUP)muse78728(DE-B1597)554169(DE-B1597)9780822388289(OCoLC)1224278515(EXLCZ)99244000000001414620090327d2009 uy 0engur|n|---|||||txtccrGood bread is back[electronic resource] a contemporary history of French bread, the way it is made, and the people who make it /Steven Laurence Kaplan ; translated by Catherine PorterDurham Duke University Pressc20061 online resource (381 p.)e-Duke books scholarly collectionTranslated from the French.0-8223-8828-6 0-8223-3833-5 Includes bibliographical references (p. [327]-357) and index.1. Good Bread: Practices and Discourses -- 2. Bread: The Double Crisis -- 3. White Bread: A Western Story -- 4. The Enemy -- 5. Bakeries and the State -- 6. Bound to Quarrel, Condemned to Get Along: Millers and Bakers -- 7. Rue Monge Rivals and Other Mavericks.This beautifully illustrated book, written by a leading expert on French bread, describes the resurgence of high-quality, artisanal bread in France over the past two decades.e-Duke books scholarly collection.BreadFranceBread641.8/150944Kaplan Steven L792782NcDNcDBOOK9910780601903321Good bread is back3727478UNINA