The Life of Cheese: Crafting Food and Value in AmericaUniversity of California Press, 2013 - 303 sidor ""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir" |
Innehåll
Ecologies of Production | 30 |
Economies of Sentiment | 63 |
traditions of invention | 95 |
The art and Science of Craft | 128 |
Microbiopolitics | 158 |
Place taste and the Promise of Terroir | 187 |
Bellwether | 213 |
Bibliography | 261 |
| 285 | |
Andra upplagor - Visa alla
The Life of Cheese: Crafting Food and Value in America Heather Paxson Begränsad förhandsgranskning - 2012 |
The Life of Cheese: Crafting Food and Value in America Heather Paxson Begränsad förhandsgranskning - 2012 |
Vanliga ord och fraser
aging agricultural american cheese animals artisan cheesemaking artisanal cheese artisanal food artisanship bacteria batch California Camembert capital Cellars chapter Cheddar cheese factory cheese house cheese production cheese’s Cindy commercial commodity consumers cow’s cows craft creamery cultural curd Cypress Grove Chevre d’amico dairy farms david dBiC develop ecologies of production economic economies of sentiment Emmenthaler enterprise environmental farmers farmstead cheese farmstead cheesemakers flavor goats Grasseni HaCCP human industrial Jasper Hill Kehlers Kindstedt knowledge labor land landscape Laughing Cow Limburger Listeria Listeria monocytogenes living Major makers Mateo microbial microbiopolitics microorganisms molds moral nature one’s organic pasteurized milk pathogens percent Peter pH meter post-Pasteurian post-pastoral pounds practice raw-milk cheese recipe rennet retail rind rural sell sheep’s-milk skill Slow Food social story synesthetic taste terroir tion today’s told tradition trubek value-added vermont Shepherd wheels whey Wisconsin workshop