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White bread: a social history of the store-bought loaf

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Publisher:
Beacon Press
Pub. Date:
Varies, see individual formats and editions
Language:
English
Description
The story of how white bread became white trash, this social history shows how our relationship with the love-it-or-hate-it food staple reflects our country’s changing values
In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America. 
So how did this icon of American progress become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. It teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies.
 
The history of America’s love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally friendly—and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the early twentieth-century belief that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable, White Bread is a timely and important examination of what we talk about when we talk about food.
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ISBN:
9780807044674
9780807044681
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Grouping Information

Grouped Work IDee89dabc-cae0-b59f-6ce9-07be205e2b0c
Grouping Titlewhite bread a social history of the store bought loaf
Grouping Authoraaron bobrow strain
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-09-25 03:19:17AM
Last Indexed2022-09-25 03:52:00AM

Solr Fields

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0
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0
author
Bobrow-Strain, Aaron, 1969-
author_display
Bobrow-Strain, Aaron
available_at_catalog
Belle Cooledge
Central
detailed_location_catalog
Belle Cooledge
Central
display_description
The story of how white bread became white trash, this social history shows how our relationship with the love-it-or-hate-it food staple reflects our country’s changing values
In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America. 
So how did this icon of American progress become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. It teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies.
 
The history of America’s love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally friendly—and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the early twentieth-century belief that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable, White Bread is a timely and important examination of what we talk about when we talk about food.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
ee89dabc-cae0-b59f-6ce9-07be205e2b0c
isbn
9780807044674
9780807044681
itype_catalog
Adult Book Non-Fiction
last_indexed
2022-09-25T10:52:00.023Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.81509 B663 2012
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Belle Cooledge
Central
primary_isbn
9780807044674
publishDate
2012
publisher
Beacon Press
recordtype
grouped_work
subject_facet
Bread -- Social aspects
Bread -- United States -- History
Bread industry -- United States -- History
title_display
White bread : a social history of the store-bought loaf
title_full
White Bread A Social History of the Store-Bought Loaf
White bread : a social history of the store-bought loaf / Aaron Bobrow-Strain
title_short
White bread
title_sub
a social history of the store-bought loaf
topic_facet
Bread
Bread industry
Cooking & Food
History
Nonfiction
Social aspects
Sociology

Solr Details Tables

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record_details

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ils:.b21040837BookBooksEnglishBeacon Pressc2012xi, 257 p. ; 24 cm.
overdrive:ec07c6e6-a043-4528-8915-e85f25ec8215eBookeBookEnglishBeacon Press2012

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