history of bread in america
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What forces have led to the near death and then rebirth of artisan bread in America? Increased industrialization? Supermarkets? (the in-store bakery) Consumer change of taste? And how has artisan bread risen to ever-higher popularity today? Does it have to do with the organic/whole foods movement? Consciousness surrounding additives that are in many industrialized processed products? Any books to point me to would be great. Thanks,
-the breadslinger
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