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Steven Laurence Kaplan

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Steven Laurence Kaplan is the Goldwin Smith Professor of European History at Cornell University and Visiting Professor of Modern History at the University of Versailles, Saint-Quentin. His many books include a guide to the best bread in Paris, Cherchez le pain: Guide des meilleures boulangeries de Paris, and The Bakers of Paris and the Bread Question, 1770–1775, also published by Duke University Press. The French government has twice knighted Kaplan for his contributions to the “sustenance and nourishment” of French culture.

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Steven Laurence Kaplan’s books

Average rating: 3.7 · 57 ratings · 13 reviews · 28 distinct works

	Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It by Steven Laurence Kaplan, Catherine Porter (Translator) 3.85 avg rating — 26 ratings — published 2006 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Bakers of Paris and the Bread Question, 1700-1775 really liked it 4.00 avg rating — 7 ratings — published 1996 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Bread, Politics and Political Economy in the Reign of Louis XV: Volume One really liked it 4.00 avg rating — 5 ratings — published 1976 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	La fin des corporations by Steven Laurence Kaplan, Béatrice Vierne (Traduction) liked it 3.00 avg rating — 5 ratings — published 2001 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Famine Plot Persuasion in Eighteenth-Century France: Transactions, American Philosophical Society (vol. 72, part 3) (Transactions of the American Philosophical Society, 554) really liked it 4.00 avg rating — 3 ratings — published 1982	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Farewell, Revolution: Disputed Legacies, France, 1789/1989 liked it 3.00 avg rating — 3 ratings — published 1995 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Understanding Popular Culture: Europe from the Middle Ages to the Nineteenth Century 2.67 avg rating — 3 ratings — published 1984 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Provisioning Paris: Merchants and Millers in the Grain and Flour Trade during the Eighteenth Century it was amazing 5.00 avg rating — 1 rating — published 1984	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Work in France: Representations, Meaning, Organization, and Practice by Steven Laurence Kaplan (Editor), Cynthia J. Koepp (Editor) 2.50 avg rating — 2 ratings — published 1986 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Les Ventres de Paris: Pouvoir et approvisionnement dans la France d'ancien regime really liked it 4.00 avg rating — 1 rating — published 1988	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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“compatriots needed to weave into the social fabric bakeries close to home or bread trucks that deliver; like a sort of societal gluten, sources of bread constitute networks of sociability that structure daily life.”
― Steven Laurence Kaplan, Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It

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“When he spoke out ten years later against an ‘‘over-statized’’ France, Jean Cabut nevertheless asked for a heavy dose of activism on the part of the state: ‘‘Responsibilities have to be met, and laws have to play the role of safety barriers; otherwise, as General de Gaulle reminded us, all hell will break loose.”
― Steven Laurence Kaplan, Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It

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“Kneading too long and too quickly, adding more and more yeast (which had become a relatively inexpensive product) in order to skip the first fermentation (pointage), bakers began to produce bread in which they could not ultimately take pride, bread that did nothing to restore the image of the artisanate, which had been destabilized by devastating competition.”
― Steven Laurence Kaplan, Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It

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