HIGHER REACHES: How the history of bread in France is ‘the story of people’ [April 20, 2021]

  • Better English includes the Higher Reaches and Study Buddy pages, which appear in Young Post on Tuesdays and Wednesdays, respectively
  • These pages feature exercises designed to help you improve your English
YP Team |

Latest Articles

Are you ‘social masking’? How to stop hiding your personality and learn to be yourself

Fears of false accusations surround Hong Kong’s new child abuse bill

Horror film ‘It Lives Inside’ has fresh take on immigrant teen story

1. Bakers who are only accustomed to using commercial yeast might be pleasantly surprised when they learn about wild yeasts.

2. viennoiseries

3. The breads in the book are eaten at/as part of celebrations, rather than every day.

4. D

5. The use of eggs instead of water in brioche shows Paris’ wealth while the absence of eggs/butter in pompe d’huile shows that Provence was historically poorer.

6. B

7. (i) F

(ii) F

(iii) T

(iv) NG

8. (i) c

(ii) a

(iii) b

9. B

Sign up for the YP Teachers Newsletter
Get updates for teachers sent directly to your inbox
By registering, you agree to our T&C and Privacy Policy