Cheese Manufacturing in the Twentieth Century: The Italian Experience in an International Context (L’Europe alimentaire/European Food Issues/Europa alimentaria/L’Europa alimentare)
Language: English
Published by P.I.E-Peter Lang S.A., Éditions Scientifiques Internationales, 2017
Series: Book 3 of 5 - L’Europe alimentaire/European Food Issues/Europa alimentaria/L’Europa alimentare
- Softcover
- New
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- Title
- Cheese Manufacturing in the Twentieth Century: The Italian Experience in an International Context (L’Europe alimentaire/European Food Issues/Europa alimentaria/L’Europa alimentare)
- Publisher
- P.I.E-Peter Lang S.A., Éditions Scientifiques Internationales
- Publication year
- 2017
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 2807601227
- ISBN 13
- 9782807601222
- Series
- Book 3 of 5: L’Europe alimentaire/European Food Issues/Europa alimentaria/L’Europa alimentare
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.
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About the Author
Claudio Besana is Associate Professor in Economic History at the faculty of Economics of the Catholic University in Milan, where he teaches Economic and Business history. His studies have focused on economic and social patterns in Italy and especially in Lombardy, from the 18th to the 20th century.
Rita d'Errico is Associate Professor in Economic History at the Department of Business studies of Roma Tre University, where she teaches Economic history, Finance history, and Business history. Her research interests focus on analysis of banking and credit history, analysis of economic and social transformations in Italy and especially in Latium from the 18th to the 20th century.
Renato Ghezzi is Assistant Professor in Economic History at the University "Magna Graecia" of Catanzaro where he teaches History of Economic Thought and History of Economic Analysis. His research mainly pertains to the 17th Century Sea Trade and the Modern Economy of Tuscany.
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