The Life of Cheese: Crafting Food and Value in AmericaUniversity of California Press, 10 dec. 2012 - 332 sidor 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. |
Innehåll
| 1 | |
| 3 | |
2 Ecologies of Production | 30 |
3 Economies of Sentiment | 63 |
TABLES | 67 |
4 T raditions of Invention | 95 |
5 The Art and Science of Craft | 128 |
6 Microbiopolitics | 158 |
7 Place Taste and the Promise of Terroir | 187 |
8 Bellwether | 213 |
Appendix | 219 |
Notes | 221 |
Bibliography | 261 |
| 285 | |
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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 - 2013 |
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