An Experiment in Scotch

Alex Tabar­rok writes about his Le problème du pain while in France. Lots of inter­est­ing com­ments on the sub­ject over there but I would argue the prob­lem is twofold. 1. The ingre­di­ents you have avail­able in France are prob­a­bly of a much higher qual­ity, i.e. the grains are likely to be less processed, the but­ters …