Food, Environment and Nation - The Development of a European Milk Industry in the 19th and early 20th Century

"Since the 19th century dairy manufacturing methods became standardized throughout Europe. Even before 1914, British cheddar cheese was produced in Argentina, Canada, or Denmark and sold in the cheese stronghold Switzerland. Similarly, the technique of producing Swiss cheese was employed in the Ukraine as well as the USA. With this consolidation of a new division of labor, products bought and sold in international trade were distinguished by labels for provenance which were supposed to guarantee quality by linking such products to a specific regional and historical context. As local rural experiences dissolved, tradition was invented. Several seamless transitions from region to nation, from rural to national economy, from local to broad markets, from landscape to technology took place quite at the same time..."
Veröffentlicht durch
Technische Bereitstellung

ETH Zürich: Zürich, CH <http://www.ethz.ch/>

Sprache

Deutsch

Land

Switzerland

Redaktion
Veröffentlicht am
13.04.2024
Beiträger
Thomas Meyer
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