Comments on: In Honor of Bastille Day: The Origin of the Baguette http://www.altalang.com/beyond-words/2009/07/14/in-honor-of-bastille-day-the-origin-of-the-baguette/ Beyond Words explores our experiences with language, culture, and the world through our day-to-day interactions. Thu, 09 Feb 2012 05:59:04 +0000 hourly 1 By: Jim Chevallier http://www.altalang.com/beyond-words/2009/07/14/in-honor-of-bastille-day-the-origin-of-the-baguette/comment-page-1/#comment-886 Jim Chevallier Fri, 14 Aug 2009 07:21:04 +0000 http://www.altalang.com/beyond-words/?p=3008#comment-886 A few comments: No, there is no French law defining the measurements for a baguette (none is cited, either, understandably). In fact, French laws define the make-up of bread in general (normal or traditional), not the baguette specifically). France had elongated loaves for almost a century before the 1919 law (implemented in 1920) which may - it is not certain - have inspired the baguette (which however may have existed under other names before that.) Right about the steam oven - it was August Zang who brought an Austrian steam oven to Paris in 1839, and many French sites credit him (dubiously) with originating the baguette. He did however introduce the kipfel, which quickly became the croissant. A few comments: No, there is no French law defining the measurements for a baguette (none is cited, either, understandably). In fact, French laws define the make-up of bread in general (normal or traditional), not the baguette specifically). France had elongated loaves for almost a century before the 1919 law (implemented in 1920) which may – it is not certain – have inspired the baguette (which however may have existed under other names before that.)

Right about the steam oven – it was August Zang who brought an Austrian steam oven to Paris in 1839, and many French sites credit him (dubiously) with originating the baguette. He did however introduce the kipfel, which quickly became the croissant.

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