Tartine: A terminology issue

When is a Tartine style bread, not a Tartine style bread? When did "sourdough" bread become synonymous with Tartine Style, or Pane Rustico? 

I've been on this forum for several years, in fact if there's an admin out there who can tell exactly how many years I'd really appreciate it. Anyway, it was sometime between 2011 and 2018. At the time, Tartines were ALL the craze. Would be interesting to see a word search over time on that. Nowadays, its virtually gone. 

My question is, when is a bread considered a Tartine style and when is it not? How much departure from Chad Robertson's original recipe, published in 2010 does it take before it is no longer THAT recipe, THAT style bread. 

I posit that today's "sourdough bread" is basically, a  Tartine style or slight modification thereof. I also balk highly that Sourdough bread, and Tartine style should be used synonymously. Sourdough is just the levan, it is NOT a bread or bread style. My slightly neurodivergent brain gets extremely frustrated by this complete disregard for terminology. So many bakers, pros and amateurs alike, call their bread Sourdough. If  you look up HOW to make Sourdough bread, 99% of the time you will get a rehash of a Tartine style, and that's it. And if it doesn't match up to their expectations of a huge useless hard to slice through ear, large permeable holes that can't hold butter, and gum scratching crust, they did poor job and feel sorry for themselves. Sourdough bread is NOT that. In fact, my first experience with sourdough bread was when I was a kid in the 60s and we'd take a trip to visit friends in San Francisco, go out to the wharf for chowder and SOURdough bread. Soft, slightly crusty, pure white, moderately tight crumbed, very tangy bread. If there IS a sourdough bread, THAT is it. Not these rustic highly (overly?) artistically scored ( unless your in beauty contest, which nowadays everything on Instagram is),  wheaty beasts of bread. It is not the zenith of bread affair that everyone seems to portend, it is but ONE style. Personally I'll take a real French baguette over one any day.  

This conventional concept of what sourdough bread is must change. The terminology and the expectations of what good bread is needs to be better defined and collectively accepted. Or maybe the cat's out of the bag, and the social commentary on what good bread is has changed forever, I don't know. Maybe I am just getting too old and crusty.