In 1990, a global revival of artisan sourdough baking emerged, emphasizing traditional methods of natural fermentation and the use of local grains. This movement reflected a growing interest in food quality, sustainability, and culinary heritage. The resurgence of sourdough baking has influenced contemporary baking practices and fostered a renewed appreciation for artisanal craftsmanship in food production.

The revival of the artisan sourdough baking movement in 1990 fueled contemporary eco-poetry and farm-to-table themes. Poets like Wendell Berry celebrated the connection to land and the slow food movement, emphasizing sustainability and community in their verses.