The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson
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| Autore: |
Paxson Heather <1968->
|
| Titolo: |
The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson
|
| Pubblicazione: | Berkeley, : University of California Press, c2013 |
| 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 genere / forma: | Electronic books. |
| 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. |
| Titolo autorizzato: | The life of cheese |
| 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.: | 9910462504303321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
California studies in food and culture ; ; 41.