Spain’s Declining Bread Culture

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This episode looks at the dramatic decline of bread consumption in Spain—down 80% since the 1960s—as younger generations turn to other carbohydrates and link bread to weight gain. We explore the cultural and nutritional myths driving this shift, the impact of industrialization on bread quality, and the closure of traditional bakeries. Despite the downturn, we also highlight the growing niche of artisanal, high-quality bread that may help revive this cornerstone of Mediterranean food culture.