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From artisans to “factories”: the interpenetration of craft and industry in English cheese-making, c1650-1950

Blundel, Richard and Tregear, Angela (2006). From artisans to “factories”: the interpenetration of craft and industry in English cheese-making, c1650-1950. Enterprise & Society, 7(4) pp. 705–739.

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DOI (Digital Object Identifier) Link: https://doi.org/10.1017/S1467222700004766
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Abstract

This article traces the uneven development of English cheese-making, from its early commercialization to the eventual triumph of the “cheese factory.” The narrative shows how contemporary actors initiated and adapted to changes in technology, distribution, consumption, and regulation. It indicates that artisanal practices have both borrowed from, and become integrated with, industrial logics and strategies, exemplifying a process that Charles F. Sabel and Jonathan Zeitlin termed the “recombinablility and interpenetration” of different forms of economic organization [World of Possibilities: Flexibility and Mass Production in Western Industrialization (Cambridge. 1997), 2-3]. International comparisons are introduced in order to clarify the reasons for England’s halting and idiosyncratic transition to industrial-scale cheese-making.

Item Type: Journal Item
Copyright Holders: 2006 The Author. Published by Oxford University Press on behalf of the Business History Conference
ISSN: 1467-2235
Keywords: industrialisation; craft production; technological innovation; social innovation; cheese-making; small business; micro-business
Academic Unit/School: Faculty of Business and Law (FBL) > Business > Department for Public Leadership and Social Enterprise
Faculty of Business and Law (FBL) > Business
Faculty of Business and Law (FBL)
Research Group: Innovation, Knowledge & Development research centre (IKD)
Item ID: 29132
Depositing User: Richard Blundel
Date Deposited: 19 Jul 2011 14:30
Last Modified: 07 Dec 2018 22:20
URI: http://oro.open.ac.uk/id/eprint/29132
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