In Bobrow-Strain’s history of bread, new styles of bread (Wonderbread-like bread in the early 20th century, artisan bread in the late 20th century) are marketed as superior to older styles. Briefly summarize HOW these two styles are seen as superior to their predecessors: in the view of marketers and certain
consumers, what makes them better? Then show how boundary work, the economics of the food industry,
AND food politics COMBINED to favor, at these two different times, mass-produced white bread and
artisan bread.