LEADER 02242oam 2200541 450 001 9910708067303321 005 20170316123924.0 035 $a(CKB)5470000002469904 035 $a(OCoLC)889716020 035 $a(EXLCZ)995470000002469904 100 $a20140901d1993 ua 0 101 0 $aeng 135 $aurn|||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMineral resource potential and geology of the White River National Forest and the Dillon Ranger District of the Arapaho National Forest, Colorado /$fby Margo I. Toth [and five others]$iwith a section on Salable commodities by John S. Dersch 210 1$aWashington :$cUnited States Government Printing Office,$d1993. 215 $a1 online resource (ix, 117 pages) $cillustrations, maps (some color) 225 1 $aU.S. Geological Survey bulletin ;$v2035 300 $aTitle from title screen (viewed August 25, 2014). 300 $aAlso available online in PDF format from the U.S. Geological Survey Warehouse (http://pubs.er.usgs.gov/). 320 $aIncludes bibliographical references (pages 105-109). 606 $aGeology$zColorado$zWhite River National Forest 606 $aGeology$zColorado$zDillon Ranger District 606 $aMines and mineral resources$zColorado$zWhite River National Forest 606 $aMines and mineral resources$zColorado$zDillon Ranger District 606 $aGeology$2fast 606 $aMines and mineral resources$2fast 607 $aColorado$zArapaho National Forest$2fast 607 $aColorado$zWhite River National Forest$2fast 615 0$aGeology 615 0$aGeology 615 0$aMines and mineral resources 615 0$aMines and mineral resources 615 7$aGeology. 615 7$aMines and mineral resources. 700 $aToth$b Margo I.$01401052 712 02$aGeological Survey (U.S.), 801 0$bCOP 801 1$bCOP 801 2$bOCLCO 801 2$bOCLCF 801 2$bGPO 906 $aBOOK 912 $a9910708067303321 996 $aMineral resource potential and geology of the White River National Forest and the Dillon Ranger District of the Arapaho National Forest, Colorado$93501854 997 $aUNINA LEADER 03715nam 2200889 a 450 001 9910953864603321 005 20240313052842.0 010 $a9781784024437 010 $a1784024430 010 $a9781283646345 010 $a128364634X 010 $a9780520954021 010 $a0520954025 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(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(MiAaPQ)EBC1040634 035 $a(dli)HEB33910 035 $a(MiU) MIU01100000000000000001106 035 $a(Perlego)552608 035 $a(MiU)MIU01100000000000000001106 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 $ecrafting food and value in America /$fHeather Paxson 205 $a1st ed. 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 $a9780520270176 311 0 $a0520270177 311 0 $a9780520270183 311 0 $a0520270185 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. 517 3 $aCrafting food and value in America 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 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-$01782727 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910953864603321 996 $aThe life of cheese$94430571 997 $aUNINA