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[null,"1.","Record Nr.",null,"UNINA9910716363603321"]
[null,null,"Titolo",null,"Hot Springs National Park, Ark. January 28, 1926. -- Referred to the House Calendar and ordered to be printed"]
[null,null,"Pubbl/distr/stampa",null,"[Washington, D.C.] : , : [U.S. Government Printing Office], , 1926"]
[null,null,"Descrizione fisica",null,"1 online resource (2 pages)"]
[null,null,"Collana",null,"House report / 69th Congress, 1st session. House ; ; no. 156"]
[{"$nulls":4},"[United States congressional serial set ] ; ; [serial no. 8531]"]
[null,null,"Soggetti",null,"Camp sites, facilities, etc"]
[{"$nulls":4},"Annexation (Municipal government)"]
[{"$nulls":4},"National parks and reserves"]
[{"$nulls":4},"Legislative materials."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Batch processed record: Metadata reviewed, not verified. Some fields updated by batch processes."]
[{"$nulls":4},"FDLP item number not assigned."]
[null,"2.","Record Nr.",null,"UNINA9910953864603321"]
[null,null,"Autore",null,"Paxson Heather <1968->"]
[null,null,"Titolo",null,"The life of cheese : crafting food and value in America / / Heather Paxson"]
[null,null,"Pubbl/distr/stampa",null,"Berkeley, : University of California Press, c2013"]
[null,null,"ISBN",null,"9781784024437"]
[{"$nulls":4},"1784024430"]
[{"$nulls":4},"9781283646345"]
[{"$nulls":4},"128364634X"]
[{"$nulls":4},"9780520954021"]
[{"$nulls":4},"0520954025"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (322 p.)"]
[null,null,"Collana",null,"California studies in food and culture ; ; v. 41"]
[null,null,"Disciplina",null,"637/.3"]
[null,null,"Soggetti",null,"Cheesemaking - United States"]
[{"$nulls":4},"Cheese industry - United States"]
[{"$nulls":4},"Cheese - Social aspects - United States"]
[{"$nulls":4},"Food habits - United States"]
[{"$nulls":4},"Local foods - United States"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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 -- Index"]
[null,null,null,"Sommario/riassunto","Cheese 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 "]
[{"$nulls":4},"of food, land, and labor today."]