Discussion Post
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.
The response should include a reference list. Double-space, using Times New Roman 12 pnt font, one-inch margins, and APA style of writing and citations.