02224nam 22004933u 450 991045477510332120210114071531.00-520-92394-41-59734-557-1(CKB)111056485639894(EBL)224216(OCoLC)475930170(SSID)ssj0000131714(PQKBManifestationID)11142363(PQKBTitleCode)TC0000131714(PQKBWorkID)10028398(PQKB)11150396(MiAaPQ)EBC224216(EXLCZ)9911105648563989420130418d2000|||| u|| |engur|n|---|||||txtccrCrafting the Culture and History of French Chocolate[electronic resource]Berkeley University of California Press20001 online resource (329 p.)Description based upon print version of record.0-520-22125-7 Preliminaries; Contents; List of Illustrations; Acknowledgments; 1 Introduction; 2 Bread and Chocolate; 3 Reeducating French Palates; 4 Unsettling Memories; 5 What's in a Name?; 6 "Our craft is beautiful . . ."; 7 Craft as Community, Chocolate as Spectacle; 8 From Craft to Profession?; 9 Defending the Local; 10 Chocolate as Self and Other; Epilogue; Appendix: fieldwork sample; Notes; References; IndexThis absorbing narrative follows the craft community of French chocolatiers--members of a tiny group experiencing intensive international competition--as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism.Chocolate-- HistoryElectronic books.Chocolate-- History.641.3/374/0944Terrio Susan J932502AU-PeELAU-PeELAU-PeELBOOK9910454775103321Crafting the Culture and History of French Chocolate2098413UNINA