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Diagnostic Test 1 Practice Test

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Q1

The return of artisanal bread in small towns has acquired the sheen of a parable. In places where chain grocers once monopolized the crumb, weekend lines now curve around the block for loaves with blistered crusts and names borrowed from old grains. Commentators reach for the language of authenticity to explain the phenomenon: after decades of industrial uniformity, the argument goes, communities have rediscovered the tactile satisfactions of fermentation and the social rituals that cling to hand-made food. This reading is not merely romantic. It recognizes how consumption can become a stage on which identity is performed, how buying a sourdough boule can feel like joining a local chorus of dissent against plastic-sleeved bread.

What nostalgia-for-authenticity accounts highlight, crucially, is the moral texture bakers sell alongside flour and water. The loaf is proof that time was taken, attention paid. In an economy that accelerates and abstracts, the long ferment and the visible scoring on a crust stand as exemptions from haste. Customers name these values when asked why they wait: "It tastes like someone cared," "It reminds me of my grandmother's kitchen," "It makes our town feel like itself again." If purchases are stories we tell about ourselves, the story here is that of rootedness reclaimed.

And yet, the cultural script, while revealing, can eclipse the low, stubborn facts of regulation and risk that shape commerce. For every would-be baker dreaming of an old-world oven, there was, until recently, a legal thicket: health codes that required costly commercial kitchens, zoning that forbade retail sales from home ovens, liability rules that frightened landlords. The appetite might have been present, but the path to market was closed to anyone without significant capital. Cultural desire was necessary, perhaps, but not sufficient.

When we watch lines form and attribute them to a hunger for authenticity, we should also ask what opened the door. In many regions, the decisive change has not been in taste but in the terms on which taste can be supplied. Still, the power of the authenticity narrative persists because it flatters both buyer and seller: it casts the transaction as a modest act of cultural restoration rather than a negotiated outcome of policy and profit. The bread may taste the same either way; the story we prefer to tell about why it exists does not knead in the rulebook.

Which of the following, if true, would best provide an alternative explanation for the resurgence of artisanal bread described in the passage?

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