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Record Nr. |
UNINA9910462504303321 |
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Autore |
Paxson Heather <1968-> |
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Titolo |
The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson |
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Pubbl/distr/stampa |
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Berkeley, : University of California Press, c2013 |
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ISBN |
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1-78402-443-0 |
1-283-64634-X |
0-520-95402-5 |
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Descrizione fisica |
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1 online resource (322 p.) |
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Collana |
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California studies in food and culture ; ; v. 41 |
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Disciplina |
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Soggetti |
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Cheesemaking - United States |
Cheese industry - United States |
Cheese - Social aspects - United States |
Food habits - United States |
Local foods - United States |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Front matter -- Contents -- Illustrations -- Preface -- Acknowledgments -- 1. American Artisanal -- 2. Ecologies of Production -- 3. Economies of Sentiment -- 4. Traditions of Invention -- 5. The Art and Science of Craft -- 6. Microbiopolitics -- 7. Place, Taste, and the Promise of Terroir -- 8. Bellwether -- Appendix -- Notes -- Bibliography -- Index |
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Sommario/riassunto |
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Cheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As "unfinished" commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics |
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