TY - JOUR
T1 - Hoe moderniseerden bakkers aan het begin van de twintigste eeuw? De betekenis van de Nederlandsche Bakkersbond en het Station voor Maalderij en Bakkerij.
AU - Tjong Tjin Tai, S.E.
AU - Davids, M.
AU - Lintsen, H.W.
PY - 2013
Y1 - 2013
N2 - Around 1900, small Dutch bread bakeries faced challenges in three areas: competition
from mechanised bread factories, labour circumstances (wages and
night working), and bread quality standards. From 1900 to 1930, bread bakers
succeeded in mechanising and laid the foundations for the modernisation
of their sector. This article investigates which knowledge sources were available
for bakers during this process. It focuses on the role of two intermediaries and
thereby illustrates how industrial associations can contribute to innovation.
The Institute for Milling and Baking functioned as a knowledge centre for bakeries,
consumers, suppliers and the state, whereas the Dutch Bakers Association
organised the network in which knowledge could be circulated.
AB - Around 1900, small Dutch bread bakeries faced challenges in three areas: competition
from mechanised bread factories, labour circumstances (wages and
night working), and bread quality standards. From 1900 to 1930, bread bakers
succeeded in mechanising and laid the foundations for the modernisation
of their sector. This article investigates which knowledge sources were available
for bakers during this process. It focuses on the role of two intermediaries and
thereby illustrates how industrial associations can contribute to innovation.
The Institute for Milling and Baking functioned as a knowledge centre for bakeries,
consumers, suppliers and the state, whereas the Dutch Bakers Association
organised the network in which knowledge could be circulated.
M3 - Tijdschriftartikel
VL - 10
SP - 55
EP - 79
JO - Tijdschrift voor Sociale en Economische Geschiedenis
JF - Tijdschrift voor Sociale en Economische Geschiedenis
SN - 1572-1701
IS - 3
ER -