Just “having hard tack in stock” isn’t the objective to solve for, though.
I’m actually skeptical this shortage affects people too badly, since the stuff lasts forever. Probably enthusiasts have enough in their pantries to last them through a temporary factory downtime?
Why would they stockpile it when they're used to just buying it in the supermarket?
It's not bought for its long-shelflife property anymore, it's basically just an ingredient in some popular traditional local recipes. Sure, those recipes emerged because the shelflife used to make hard-tack a reliably available source of calories, but that's basically gastronomical skeumorphism.
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Just “having hard tack in stock” isn’t the objective to solve for, though.
I’m actually skeptical this shortage affects people too badly, since the stuff lasts forever. Probably enthusiasts have enough in their pantries to last them through a temporary factory downtime?
Why would they stockpile it when they're used to just buying it in the supermarket?
It's not bought for its long-shelflife property anymore, it's basically just an ingredient in some popular traditional local recipes. Sure, those recipes emerged because the shelflife used to make hard-tack a reliably available source of calories, but that's basically gastronomical skeumorphism.
"struggling to keep hard bread in stock" the article says it is what the stores are struggling to do. It is the objective they are failing at.