Good Food
White Bread, Then and Now
Aaron Bobrow-Strain is a professor at Whitman College and the author of White Bread : A Social History of the Store-Bought Loaf. In the book he explores the factors that led to the popularity in white bread from fear of immigration, war and industrial ingenuity. An outtake of his conversation with Evan is on the Good Food Blog .
By Evan Kleiman • • 1 min readAaron Bobrow-Strain is a professor at Whitman College and the author of
White Bread: A Social History of the Store-Bought Loaf
. In the book he explores the factors that led to the popularity in white bread from fear of immigration, war and industrial ingenuity.
An outtake of his conversation with Evan is on theGood Food Blog.
