LEADER 03404nam 2200769 a 450 001 9910462504303321 005 20211102020012.0 010 $a1-78402-443-0 010 $a1-283-64634-X 010 $a0-520-95402-5 024 7 $a10.1525/9780520954021 035 $a(CKB)2670000000275466 035 $a(EBL)1040634 035 $a(OCoLC)813398570 035 $a(SSID)ssj0000780381 035 $a(PQKBManifestationID)11513727 035 $a(PQKBTitleCode)TC0000780381 035 $a(PQKBWorkID)10802597 035 $a(PQKB)10385347 035 $a(StDuBDS)EDZ0000124681 035 $a(MiAaPQ)EBC1040634 035 $a(OCoLC)816818671 035 $a(MdBmJHUP)muse30844 035 $a(DE-B1597)520991 035 $a(OCoLC)1041927559 035 $a(DE-B1597)9780520954021 035 $a(Au-PeEL)EBL1040634 035 $a(CaPaEBR)ebr10611517 035 $a(CaONFJC)MIL395884 035 $a(EXLCZ)992670000000275466 100 $a20120705d2013 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe life of cheese$b[electronic resource] $ecrafting food and value in America /$fHeather Paxson 210 $aBerkeley $cUniversity of California Press$dc2013 215 $a1 online resource (322 p.) 225 1 $aCalifornia studies in food and culture ;$vv. 41 300 $aDescription based upon print version of record. 311 0 $a0-520-27017-7 311 0 $a0-520-27018-5 320 $aIncludes bibliographical references and index. 327 $tFront matter --$tContents --$tIllustrations --$tPreface --$tAcknowledgments --$t1. American Artisanal --$t2. Ecologies of Production --$t3. Economies of Sentiment --$t4. Traditions of Invention --$t5. The Art and Science of Craft --$t6. Microbiopolitics --$t7. Place, Taste, and the Promise of Terroir --$t8. Bellwether --$tAppendix --$tNotes --$tBibliography --$tIndex 330 $aCheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As "unfinished" commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics of food, land, and labor today. 410 0$aCalifornia studies in food and culture ;$v41. 606 $aCheesemaking$zUnited States 606 $aCheese industry$zUnited States 606 $aCheese$xSocial aspects$zUnited States 606 $aFood habits$zUnited States 606 $aLocal foods$zUnited States 608 $aElectronic books. 615 0$aCheesemaking 615 0$aCheese industry 615 0$aCheese$xSocial aspects 615 0$aFood habits 615 0$aLocal foods 676 $a637/.3 700 $aPaxson$b Heather$f1968-$01032608 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910462504303321 996 $aThe life of cheese$92450576 997 $aUNINA