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Asdf Asdfasdf Asdf Essay

3219 words - 13 pages

Greek bakers in the Italian Bakery, Boston

Rodney Everts | From apprentice - master baker - foreman, with 20 years of struggle. Was forced on the old management as part of a racial-equality ruling; endured the daily coldness of the old Greeks, but made his way up through sheer determination and merit. |
The change of management was a release; the new national company was less racist in character, and welcomed the technological changes in the bakery |
Welcomed most of all the retirements of the Greeks and the hiring of the polyglot workforce. Responsible for choosing most of the people on the shop floor. |
Angry at how blindly the workers work; ...view middle of the document...

|
The bakers told the writer these corrupt union officers understood their needs. | Most of the people that Everts chooses remain at most two years in the bakery (young non-union workers) |
The bakers |
Second generation Greek immigrants | No longer a Greek shop |
Worried about upward social mobility among themselves; feared the children would lose their Greek roots in becoming more American | Some young Italians, two Vietnamese, an aging and incompetent WASP hippie, and several individuals without discernable ethnic identities |
Were certain Boston’s white Anglo-Saxon Protestants looked down on immigrant Americans like themselves | No longer composed only of men; one of the Italians was a teenage girl, another woman has two grown children |
The bakers needed to cooperate intimately in order to coordinate the varied tasks of the bakery | Work experience still seems intensely personal. These people are powerfully driven to interpret their work as reflecting upon themselves as individuals. |
Not being a good Greek was a potent tool of shame, and thus of work discipline (Peculiarly American disposition to translate material circumstances into questions of personal character) | Complicated answer on the family side (due to sex and age), but, as before, being a good worker was still important. |
Respected for? Being a good father, followed by being a good worker. | In the flexible regime, the personal qualities of being a good worker seemed harder to define. |
Working hours |
It was night work | A tangled web of part time schedules for the women and even a few of the men the old night shift replaced by much more flexible labor time |
family-centred men; seldom saw their families during the week | Flextime schedules as a bait for low-wage work. |
The labour process in the Italian Bakery |
The baking of bread being a balletic exercise which required years of training to get right | Computerized baking |
Filled with noise | Under the soothing fluorescent lights, all is now strangely silent |
The smell of yeast mingled with human sweat in the hot rooms; the ovens often burned them | No longer smells of sweat and is startlingly cool |
Bakers hands were constantly plunged into flour and water The primitive dough beater pulled human muscles | Make no physical contact with the materials or the loaves of bread |
The men used their noses as well as their eyes to judge when the bread was done | Monitoring the entire process via on-screen icons (few bakers actually see the loaves of bread they make) e.g. images of bread color derived from the temperature and baking time data |
Craft pride was strong, but the men didn’t enjoy their work | Exaggerate loss of human craft? The bread which...

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