The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson

• Autore: Paxson Heather <1968->
• 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 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
• 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.: 9910786197103321
• Lo trovi qui: Univ. Federico II
• Serie: California studies in food and culture ; ; 41.