| Titre | Le savoir-faire des fromagers suisses de la France de l'Est (1850-1950) | |
|---|---|---|
| Auteur | Claire Delfosse | |
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Revue | Etudes rurales |
| Numéro | no 135-136, 1994 Etre étranger à la campagne | |
| Page | 133-144 | |
| Résumé anglais |
The Know-How of Swiss Cheese-Makers in the East of France (1850-1950)
The emigration to France of Swiss stock-breeders and cheese-makers followed individual and family patterns and was a means of social promotion based on technical skills. This immigration contributed to the introduction of a new cheese - emmental - to the evolution of cheese cooperatives and the development and improvement of stock-breeding. The economic and social success of Swiss cheese-makers implied complete harmony with the local surroundings. It did not only result from the fact of being "neighbours" and of having immigrated many years before but also from the participation of the Swiss in local life and their desire to become integrated, which could not be dissociated from the love and loyalty they felt for their mother-country. Source : Éditeur (via Persée) |
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| Article en ligne | http://www.persee.fr/web/revues/home/prescript/article/rural_0014-2182_1994_num_135_1_3490 |
