What Europe Understands About Bread That the US Doesn't

In 1914, a typical American loaf was made with about four and a half grams of sugar. Today, two slices of Wonder Bread already pass that. The video dives into the rabbit hole of who ruined American bread, and what Europe did differently. It starts with Chicago's cellar bakeries in 1908, runs through a two billion dollar bread trust the government broke up in 1926, and ends at a sixteen dollar loaf in San Francisco. Along the way: the one old bread scare that turned out to be real. MAIN SOURCES The main research behind this video. If the topic interests you, start here: 1. Aaron Bobrow-Strain, "White Bread: A Social History of the Store-Bought Loaf," Beacon Press, 2012. The book this video leans on most. https://beacon.org/White-Bread-P959.aspx 2. 21 CFR 136.110, the US federal standard of identity for bread. https://www.ecfr.gov/current/title-21... 3. Bookfinders Ltd v Revenue Commissioners [2020] IESC 60, Supreme Court of Ireland, 29 September 2020 (the Subway VAT case). https://www.courts.ie 4. Décret n° 93-1074 du 13 septembre 1993, the French decree defining "pain de tradition française." https://www.legifrance.gouv.fr 5. US Census Bureau, County Business Patterns, retail bakeries (NAICS 311811). https://www.census.gov/programs-surve... 🔔 Subscribe for more. _____ DISCLAIMER This video is for educational and informational purposes. It isn't legal, medical or nutritional advice. Rules change, so everything here is the position as of publication, and the sources above are where to check it. Archive footage, images and short clips are used under fair use for criticism, commentary, news reporting, teaching and research. No copyright infringement is intended. If you own material used in this video, or represent the owner, and you have a problem with how it's used, email us at contact@bettersubstance.com and we'll sort it out.