Laboratory science and the craft of bread making: the bakery sector in Paris (ca. 1900) embraces progress (notice n° 713054)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01116cam a2200157 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250122191354.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Guesnon, Maxime |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Laboratory science and the craft of bread making: the bakery sector in Paris (ca. 1900) embraces progress |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2024.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 9 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This article examines the relationship between science and craft in the bakery industry in Paris at the turn of the twentieth century. The development of scientific practices allowed private chemists to protect bakers from fraudulent practices and to defend the white bread trade. At the same time, science changed many other practices and apprenticeships in the trade. The bakery industry ended up accepting the benefits of mechanical kneading machines and professional training courses despite the fact that these changes led to a certain loss of autonomy. |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Entreprises et histoire | o 115 | 2 | 2024-10-23 | p. 115-128 | 1161-2770 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/journal-entreprises-et-histoire-2024-2-page-115?lang=en&redirect-ssocas=7080">https://shs.cairn.info/journal-entreprises-et-histoire-2024-2-page-115?lang=en&redirect-ssocas=7080</a> |
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