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The life of cheese : crafting food and value in America / / Heather Paxson



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Autore: Paxson Heather <1968-> Visualizza persona
Titolo: The life of cheese : crafting food and value in America / / Heather Paxson Visualizza cluster
Pubblicazione: Berkeley, : University of California Press, c2013
Edizione: 1st ed.
Descrizione fisica: 1 online resource (322 p.)
Disciplina: 637/.3
Soggetto topico: Cheesemaking - United States
Cheese industry - United States
Cheese - Social aspects - United States
Food habits - United States
Local foods - United States
Soggetto non controllato: america
anthropological study
anthropologists
artisanal cheeses
artisans
cheese consumption
cheese lovers
cheese production
cheese
cheesemakers
cheesemaking
consumers
craft cheeses
cultural value
dairy farmers
dairy industry
economic value
ethnographers
food and culture
food and value
food labor
handmade cheeses
land use
living products
microorganisms
nonfiction study
plants and animals
politics of food
taste and value
Note generali: Description based upon print version of record.
Nota di bibliografia: Includes bibliographical references and index.
Nota di contenuto: 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
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 of food, land, and labor today.
Altri titoli varianti: Crafting food and value in America
Titolo autorizzato: The life of cheese  Visualizza cluster
ISBN: 1-78402-443-0
1-283-64634-X
0-520-95402-5
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910812754403321
Lo trovi qui: Univ. Federico II
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Serie: California studies in food and culture ; ; 41.