LEADER 03205nam 2200601 450 001 9910148571803321 005 20171004094033.0 024 7 $a10.1515/9781785332951 035 $a(CKB)3710000000919566 035 $a(MiAaPQ)EBC4498480 035 $a(iGPub)BERGHAHNB0001691 035 $a(DE-B1597)636929 035 $a(DE-B1597)9781785332951 035 $a(EXLCZ)993710000000919566 100 $a20161108h20172017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 14$aThe heritage arena $ereinventing cheese in the Italian Alps /$fby Cristina Grasseni 210 1$aNew York, New York ;$aOxford, England :$cBerghahn,$d2017. 210 4$d©2017 215 $a1 online resource (202 pages) $cillustrations, tables, maps, photographs 225 1 $aFood, Nutrition, and Culture ;$vVolume 5 311 $a1-78533-294-5 311 $a1-78533-295-3 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tList of Tables, Figures and Maps -- $tAcknowledgments -- $tAbbreviations -- $tIntroduction -- $tPART I The War of the Cheeses -- $tCHAPTER 1 Patrimonio and Tipicitą -- $tCHAPTER 2 Cultures of Resistance -- $tConclusion of Part I -- $tPART II We, the People of Val Taleggio -- $tCHAPTER 3 A Geography of Opposites -- $tCHAPTER 4 The Best Cheese in Italy -- $tConclusion of Part II -- $tPART III Dulcamara?s Senses -- $tCHAPTER 5 Marketing the Sensorium -- $tCHAPTER 6 Reinventing Stracchino -- $tConclusion of Part III -- $tConclusion -- $tBibliography -- $tIndex 330 $aIn Europe a number of production and communication strategies have long tried to establish local products as resources for local development. At the foot of the Alps, this scenario appears in all its contradictions, especially in relation to cheese production. The Heritage Arena focuses on the saga of Strachitunt, a cheese that has been designated an EU Protected Designation of Origin after years of negotiation and competition involving cheese-makers, merchants, and Slow Food activists. The book explores how the reinvention of cheese as a form of heritage is an ongoing and dynamic process rife with conflict and drama. 410 0$aFood, nutrition, and culture ;$vVolume 5. 606 $aCheesemaking$xSocial aspects$zItaly$zBergamo Region 606 $aCheese industry$zItaly$zBergamo Region 606 $aCheesemakers$zItaly$zBergamo Region 606 $aCheese$xVarieties$zItaly$zBergamo Region 606 $aSlow food movement$zItaly$zBergamo Region 606 $aFood law and legislation$zEuropean Union countries 607 $aBergamo Region (Italy)$xSocial life and customs 615 0$aCheesemaking$xSocial aspects 615 0$aCheese industry 615 0$aCheesemakers 615 0$aCheese$xVarieties 615 0$aSlow food movement 615 0$aFood law and legislation 676 $a637/.3 700 $aGrasseni$b Cristina$0622221 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910148571803321 996 $aThe heritage arena$92754524 997 $aUNINA LEADER 01372nam0 22002891i 450 001 UON00385313 005 20231205104547.521 100 $a20101026d1976 |0itac50 ba 101 $aita 102 $aIT 105 $a|||| ||||| 200 1 $aEgeo e Occidente alla fine del 2. millennio a.C. : considerazioni per l'impostazione di uno studio storico sui rapporti fra il mondo Egeo e l'ambiente italico e siculo nei secoli 13. -10. a.C. $fMassimiliano Marazzi 210 $aRoma$cEdizioni dell'Ateneo$dc1976 215 $a128 p.$d22 cm 316 $aDono Amendola Barbara$5IT-UONSI A 1081 410 1$1001UON00087280$12001 $aFilologia e critica$fcollana diretta da Bruno Gentili$v18 606 $aItalia meridionale$xStoria$xSec. 13-10. a.C.$3UONC076666$2FI 620 $aIT$dRoma$3UONL000004 676 $a937.7$cItalia meridionale. Storia antica$v21 700 1$aMARAZZI$bMassimiliano$3UONV003367$0221638 712 $aEdizioni dell'Ateneo$3UONV248180$4650 801 $aIT$bSOL$c20250808$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00385313 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI A 1 081 $eSI MC 33406 7 Dono Amendola Barbara 996 $aEgeo e Occidente alla fine del 2. millennio a.C$91353719 997 $aUNIOR