David at The Complete Patient seems to think so, and is documenting evidence that bias may be causing food inspectors and government epidemologists to blame raw milk when it is present despite the milk testing negative for the relevant pathogen.
This Times article about the baguette talks about the change in French consumer’s attitudes after the bread they had to eat during the war.
This new whiter-than-white baguette was a grotesque simulacrum of the old pre-war white bread, but this didn’t stop consumers from buying it; they had forgotten what good bread tasted like. So grateful were they not to be eating the “bread of deprivation” of wartime, that they did not care at first how over-puffy the crumb was on these new loaves, how the crust had no heft, and how it staled after less than a day.
Interesting to me because memory is such an important part of food, and the baguette is so culturally significant to the French.
Oh, also, I’m back. I’ll be around all summer.