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Capital and Labour in the Halifax Baking and Confectionery Industry During the' Last Half of the Nineteenth Century
Resource type
Author/contributor
- Mckay, Ian (Author)
Title
Capital and Labour in the Halifax Baking and Confectionery Industry During the' Last Half of the Nineteenth Century
Abstract
The Halifax baking and confectionery industry was characterized by the uneasy coexistence of craft bakeries, manufactories, and one factory. A stratified system of production produced a stratified labour force, in which the journeymen bakers alone were able to organize a union. Their struggles reveal a cleavage between factory workers and other journeymen in the industry.
Publication
Labour / Le Travail
Volume
3
Pages
63-108
Date
May 1978
Journal Abbr
Labour / Le Travail
ISSN
07003862
Accessed
8/21/15, 7:26 PM
Library Catalog
EBSCOhost
Citation
Mckay, I. (1978). Capital and Labour in the Halifax Baking and Confectionery Industry During the’ Last Half of the Nineteenth Century. Labour / Le Travail, 3, 63–108. http://www.lltjournal.ca/index.php/llt/article/view/2382
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