@ARTICLE{10.21494/ISTE.OP.2021.0770, 

TITLE={Ordinary innovation of an everyday product: The example of bread}, 
  
AUTHOR={Sophie Reboud, Corinne Tanguy, }, 
	
JOURNAL={Technology and Innovation}, 
	
VOLUME={7}, 

NUMBER={Issue 1}, 
	
YEAR={2022}, 

URL={https://openscience.fr/Ordinary-innovation-of-an-everyday-product-The-example-of-bread}, 
	
DOI={10.21494/ISTE.OP.2021.0770}, 
	
ISSN={2399-8571}, 
	
ABSTRACT={This article illustrates the interweaving of technical, social, organizational and regulatory innovations that have shaped the history of bread, a staple food in many civilizations. By tracing the development of this product through the millennia, we address the social developments that have accompanied technical innovation in the agriculture and processing sectors, leading to the industrial system we know today. Two recent examples, which we regard as emblematic of current developments, suggest that this dynamic of innovation has developed in a particular direction, which today translates into standardization within the bread-making industry and a risk of technical and organizational lock-in.}}