Recommendations from our site
“Good Bread is Back is the story of Kaplan’s efforts to save the baguette from industrial bakers. It led to an actual piece of legislation called l’ordinance Balladur which put in place the criteria for what a baguette could and could not contain. That’s now recognised by Unesco World Heritage. But it wasn’t before Kaplan’s intervention as an American in Paris; the French had been perfectly willing to allow the baguette to run downhill and become a much more ultra-processed kind of bread than we think is good nowadays.” Read more...
The best books on The History of Food
Diane Purkiss, Historian
