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From Artisans to “Factories”: The Interpenetration of Craft and Industry in English Cheese-Making, 1650–1950

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  • Blundel, Richard
  • Tregear, Angela

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, U.K., 1997), 2–3]. International comparisons are introduced to clarify the reasons for England’s halting and idiosyncratic transition to industrial-scale cheese-making.

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  • Blundel, Richard & Tregear, Angela, 2006. "From Artisans to “Factories”: The Interpenetration of Craft and Industry in English Cheese-Making, 1650–1950," Enterprise & Society, Cambridge University Press, vol. 7(4), pages 705-739, December.
    • Handle: RePEc:cup:entsoc:v:7:y:2006:i:04:p:705-739_00
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    Cited by:

    1. Eric R. Sarmiento, 2017. "Synergies in alternative food network research: embodiment, diverse economies, and more-than-human food geographies," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 34(2), pages 485-497, June.

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