00898nam0-22002771i-450-99000087604040332120040426164153.0000087604FED01000087604(Aleph)000087604FED0100008760420020821d--------km-y0itay50------baitay-------001yyACI Standard Building Code Requirements for Reinforced concrete (ACI 318-71)Reported by A.C.I. Committee 318.Detroit MichiganA.C.I.1974p.78 p.29 cmcm 29Cemento Armato PreconpressoAmerican Concrete Institute31357ITUNINARICAUNIMARCBK99000087604040332103 CP.0,1323078IINTCIINTCACI Standard Building Code Requirements for Reinforced concrete (ACI 318-71355987UNINA03404nam 2200769 a 450 991046250430332120211102020012.01-78402-443-01-283-64634-X0-520-95402-510.1525/9780520954021(CKB)2670000000275466(EBL)1040634(OCoLC)813398570(SSID)ssj0000780381(PQKBManifestationID)11513727(PQKBTitleCode)TC0000780381(PQKBWorkID)10802597(PQKB)10385347(StDuBDS)EDZ0000124681(MiAaPQ)EBC1040634(OCoLC)816818671(MdBmJHUP)muse30844(DE-B1597)520991(OCoLC)1041927559(DE-B1597)9780520954021(Au-PeEL)EBL1040634(CaPaEBR)ebr10611517(CaONFJC)MIL395884(EXLCZ)99267000000027546620120705d2013 uy 0engurcn|||||||||txtccrThe life of cheese[electronic resource] crafting food and value in America /Heather PaxsonBerkeley University of California Pressc20131 online resource (322 p.)California studies in food and culture ;v. 41Description based upon print version of record.0-520-27017-7 0-520-27018-5 Includes bibliographical references and index.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 --IndexCheese 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 of food, land, and labor today.California studies in food and culture ;41.CheesemakingUnited StatesCheese industryUnited StatesCheeseSocial aspectsUnited StatesFood habitsUnited StatesLocal foodsUnited StatesElectronic books.CheesemakingCheese industryCheeseSocial aspectsFood habitsLocal foods637/.3Paxson Heather1968-1032608MiAaPQMiAaPQMiAaPQBOOK9910462504303321The life of cheese2450576UNINA