Artisanal Bakery in France: How it Lives and Why it Survives

  • Daniel Bertaux
  • Isabelle Bertaux-Wiame
Part of the Edinburgh Studies in Sociology book series (ESIS)

Abstract

What the Anglo-Saxons call ‘French bread’ is found, in fact, all over Latin Europe; it is the ancestral form of bread, compared to the industrial food wrapped in a shroud of cellophane which is sold in the supermarkets of the Western world under the somewhat euphemistic label of ‘bread’.

Keywords

Europe Transportation Income Explosive Baran 

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References

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Copyright information

© Frank Bechhofer and Brian Elliott 1981

Authors and Affiliations

  • Daniel Bertaux
  • Isabelle Bertaux-Wiame

There are no affiliations available

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