The Days Had Come of Curds and Cream”
The Origins and Development of Cream Cheese in America, 1870–1880
Bibliographic Data
| ID | 12799573 |
|---|---|
| Authors | Jeffrey A Marx (0009-0002-9680-0725, corresponding author) |
| Year | 2012 |
| Volume | 15 |
| Issue | 2 |
| Pages | 177-195 |
| Publication date | 2012-06-01 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food Culture & Society (JOURNAL) |
| Journal identifiers | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.2752/175174412x13233545145426 |
| OpenAlex | W1584591333 |
| Language | EN |
| References cited | 16 |
This paper explores the earliest production of cream cheese by postcolonial Philadelphia farm families. It examines how changes in American cuisine and demographics produced the demand for "fancy" cheeses in the late nineteenth century. It shows how mechanization transformed the dairy industry as it moved from its pastoral period into the Industrial Age. This paper also traces how these changes resulted in large-scale cream cheese manufacturing efforts in the late 1870s. Finally, the critical role played by William A. Lawrence, a Chester, NY farmer, who was the first manufacturer of cream cheese in America, is also detailed.Keywords: cream cheesedairyCharles GreenWilliam LawrencemechanizationNeufchâtelPhiladelphia Additional informationNotes on contributorsJeffrey A. MarxJeffrey A. Marx is a visiting lecturer at Hebrew Union College-Jewish Institute of Religion in Los Angeles. He is the author of, "Give Me My Childhood Again: The Grand Street Boys' Association 1915–1945" (American Jewish Archives, 1991) and "Jewish Agricultural Colonies in Kansas" (Avotaynu, 2010). He is currently working on a history of the Breakstone Brothers Dairy of New York. 1448 18th St., Santa Monica, CA 90404, USA ([email protected])
Geography · American History and Culture · Culinary Culture and Tourism · Organic Food and Agriculture
| Highly cited | No |
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