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 

Greetings!

My interest in the 19th century comes from researching my family history. Four of my ancestors were soldiers during the American Civil War (1861-1865). This peaked my interest in doing more than just researching names and dates. I have been participating in living history events and reenactments (with my Civil War reenacting unit) and teaching the ways of a typical 19th century Pennsylvania German woman since 2000. I dress the part and strive for authenticity by using reproductions or originals items.

Happy Fall, everyone (or at least, everyone in the Northern Hemisphere),

This idea just popped into my head. What kind of bread(s) did you grow up on?

Folks here might be interested in this article

http://tls.timesonline.co.uk/article/0,,25351-2645701,00.html

which is a review of a book on the history of French bread. Lots of info re commercial use of sourdough.