The Production of Parmigiano-Reggiano Cheese.
Read a part of the book in pdf: clic hereK. de Roest 2000
The Production of Parmigiano-Reggiano Cheese. The Force of an Artisanal System in an Industrialised world
Van Gorcum Assen. ISBN 90-232-3651-3 The Force of an Artisanal System in an Industrialised world analyses the strength of a unique dairy system in Europe producing the well known Parmesan cheese. The force of the system is explained by the strong cohesion between actors at different levels of the production chain, the compliance with strict production regulations and the strong involvement of local institutions. The artisanal and labour intensive production techniques of this system provide higher employment levels than found in industrial dairy systems.
- The Production of Parmigiano-Reggiano Cheese.
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Jan Douwe van der Ploeg
Formerly Professor and Chair of Rural Sociology and Emeritus professor of Transition Studies at Wageningen University (WUR), the Netherlands and Adjunct Professor of Rural Sociology at the College of Humanities and Development Studies (COHD) of China Agricultural University (CAU) in Beijing, China.
e-mail: clic here
Jan Douwe van der Ploeg
Formerly Professor and Chair of Rural Sociology and Emeritus professor of Transition Studies at Wageningen University (WUR), the Netherlands and Adjunct Professor of Rural Sociology at the College of Humanities and Development Studies (COHD) of China Agricultural University (CAU) in Beijing, China.
e-mail: clic here