Name: Cheese Manufacturing in the Twentieth Century: The Italian Experience in an International Context (en Inglés)
Price: 113.37 USD
Availability: InStock
Author: Campanini, Antonella ; Scholliers, Peter ; Williot, Jean-Pierre
ISBN: 9782807601222

portada Cheese Manufacturing in the Twentieth Century: The Italian Experience in an International Context (en Inglés)

Cheese Manufacturing in the Twentieth Century: The Italian Experience in an International Context (en Inglés)

Formato

Libro Físico

Editorial

P.I.E-Peter Lang S.A., Editions Scientifiques

Autor

Campanini, Antonella ; Scholliers, Peter ; Williot, Jean-Pierre

Idioma

Inglés

N° páginas

408

Encuadernación

Tapa Blanda

Peso

0.55 kg.

ISBN13

9782807601222

Categorías

Antigua grecia
Biografía: general
Historia de la economía
Historia antigua
Historia de europa

Cheese Manufacturing in the Twentieth Century: The Italian Experience in an International Context (en Inglés)

Campanini, Antonella ; Scholliers, Peter ; Williot, Jean-Pierre (Autor) · P.I.E-Peter Lang S.A., Editions Scientifiques · Tapa Blanda

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Reseña del libro "Cheese Manufacturing in the Twentieth Century: The Italian Experience in an International Context (en Inglés)"

Since the end of the nineteenth century the dairy sectors of some industrialised European and American countries have experienced a phase of growth that took place at a different rate and in a different manner in each country, and which was made possible by the availability of raw materials and a more widespread knowledge of scientific and technological methods. The sector's expansion was favoured by a revolution in transport networks, the beginning of globalisation in world markets and, decisively, by advances in packaging and refrigeration techniques. Italy in particular, despite its low availability of raw materials compared to other countries, rose quickly throughout the last century to become one of the largest international producers and exporters of cheese, especially of high value PDO cheeses. What factors were behind this achievement and which were the strengths and weaknesses of the sector during the twentieth century? The articles presented in this volume attempt to provide an answer to these questions from different points of view and using different interpretative approaches. The geographical range covered by these studies also reaches beyond Italy in order to look at other countries with relatively ancient dairy traditions. This comparative approach, although limited to just a few countries, is important in that it allows us to describe the evolution of a milk and dairy sector which has had such a large influence on the economic life of many regions in the Italian peninsula.