La historia del pan tostado

Siempre asumí que la preferencia de franceses y españoles por un pan que en las américas consideraríamos “duro” era un simple accidente del destino.  Éste artículo de Aaron Bobrow-Strain me enganchó de principio a fin con una explicación muy convincente.   Un extracto:

Thus, in 1954, USDA investigators journeyed from Chicago and Washington, D.C., to the shores of the Rock River to select two test groups, each comprising three hundred families “scientifically representative” of a typical American community. Over the next two years, the market researchers would deploy all the techniques of their emerging field on these six hundred families. They tracked bread purchases, devised means of weighing every ounce of bread consumed by the test population, conducted long interviews with housewives, and distributed thousands of questionnaires. Most important, they created a double-blind experiment that asked every member of every family to assess five different white-bread formulas over six weeks. Four years and almost one hundred thousand slices of bread after the project’s conception, a clear portrait of America’s favorite loaf emerged. It was 42.9 percent fluffier than the existing industry standard and 250 percent sweeter.

Ya hasta puse el libro en el carrito…

White Bread: A Social History of the Store-Bought Loaf

HT: MR