00903nam a2200241 a 4500991001582729707536120208s 000 0 und d9782912966636b14037385-39ule_instDip.to Filologia Ling. e Lett.itaGardy, Philippe 211277La dicha de la figuiera:Poema/Philippe Gardy;amb una version francesa de Joan-Ives CasanòvaCanet:Trabucaire;2002110 p.;20 cm. Testo in lingua occitanaLetteratura occitanaCasanòva, Joan-Ives.b1403738502-04-1408-02-12991001582729707536LE008 TS M II 25912008000449476le008-E0.00-l- 00000.i1537762308-02-12Dicha de la figuiera244433UNISALENTOle00808-02-12ma -undsp 3003715nam 2200889 a 450 991095386460332120240313052842.0978178402443717840244309781283646345128364634X9780520954021052095402510.1525/9780520954021(CKB)2670000000275466(EBL)1040634(OCoLC)813398570(SSID)ssj0000780381(PQKBManifestationID)11513727(PQKBTitleCode)TC0000780381(PQKBWorkID)10802597(PQKB)10385347(StDuBDS)EDZ0000124681(OCoLC)816818671(MdBmJHUP)muse30844(DE-B1597)520991(OCoLC)1041927559(DE-B1597)9780520954021(Au-PeEL)EBL1040634(CaPaEBR)ebr10611517(CaONFJC)MIL395884(MiAaPQ)EBC1040634(dli)HEB33910(MiU) MIU01100000000000000001106(Perlego)552608(MiU)MIU01100000000000000001106(EXLCZ)99267000000027546620120705d2013 uy 0engurcn|||||||||txtccrThe life of cheese crafting food and value in America /Heather Paxson1st ed.Berkeley University of California Pressc20131 online resource (322 p.)California studies in food and culture ;v. 41Description based upon print version of record.9780520270176 0520270177 9780520270183 0520270185 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.Crafting food and value in AmericaCheesemakingUnited StatesCheese industryUnited StatesCheeseSocial aspectsUnited StatesFood habitsUnited StatesLocal foodsUnited StatesCheesemakingCheese industryCheeseSocial aspectsFood habitsLocal foods637/.3Paxson Heather1968-1782727MiAaPQMiAaPQMiAaPQBOOK9910953864603321The life of cheese4430571UNINA