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

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The Petite Bourgeoisie

Part of the book series: Edinburgh Studies in Sociology ((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’.

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References

  • P. A. Baran and P. M. Sweezy, Monopoly Capital (Monthly Review Press, 1966).

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  • Claude Servolin, ‘L’absorption de l’agriculture dans le mode de production capitaliste’, in Yves Tavernier, Michel Gervais and Claude Servolin, L’univers politique des paysans dans la France contemporaine (Armand Colin, 1972).

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Authors
  1. Daniel Bertaux
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  2. Isabelle Bertaux-Wiame
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Editor information

Editors and Affiliations

  1. Edinburgh University, UK

    Frank Bechhofer (Lecturer in Sociology) (Lecturer in Sociology)

  2. University of British Columbia, Canada

    Brian Elliott (Visiting Professor of Anthropology and Sociology) (Visiting Professor of Anthropology and Sociology)

Copyright information

© 1981 Frank Bechhofer and Brian Elliott

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Cite this chapter

Bertaux, D., Bertaux-Wiame, I. (1981). Artisanal Bakery in France: How it Lives and Why it Survives. In: Bechhofer, F., Elliott, B. (eds) The Petite Bourgeoisie. Edinburgh Studies in Sociology. Palgrave Macmillan, London. https://doi.org/10.1007/978-1-349-06769-5_7

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