EXERCISE 42–3Integrating sources in Chicago papers

Read the following passage and the information about its source. Then decide whether each student sample uses the source correctly. If the student has made an error in using the source, click on Error; if the student sample is correct, click on OK.

Click Submit after each question to see feedback and to record your answer. After you have finished every question, your answers will be submitted to your instructor’s gradebook. You may review your answers by returning to the exercise at any time. (An exercise reports to the gradebook only if your instructor has assigned it.)

ORIGINAL SOURCE

To be sure, U.S. food propaganda typically focused on more glamorous modern food concoctions—TV dinners and ready-mix cakes—but industrial bread was basic and U.S. industrial foodways were often juxtaposed with the Communist world’s scarce “dark bread.” A 1946 Woman’s Home Companion feature on “life behind the iron curtain,” for example, held white bread up as a key example of the pruducti Russian people craved, but only America could provide. While some critics of fluffy American bread praised hearty Soviet loaves, they generally conceded that the U.S. baking system was still better at providing affordable abundance. Even as the United States fretted about its own soaring bread prices, the Los Angeles Times could proudly declare that “a Soviet worker must work half a day or longer to earn enough money to buy a kilogram of rye bread, while an American needs to work only 12 minutes.”

From Bobrow-Strain, Aaron. White Bread: A Social History of the Store-Bought Loaf. Boston: Beacon Press, 2012.

[The source passage is from pages 141-42.]

Excerpt from White Bread: A Social History of the Store-Bought Loaf. Boston: Beacon Press, 2012, 141–142.

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