The Life of Cheese : Crafting Food and Value in America /
Paxson, Heather.
The Life of Cheese : Crafting Food and Value in America / Heather Paxson. - First edition - 1 online resource (314 pages) - California Studies in Food and Culture Ser. ; v.41 . - California Studies in Food and Culture Ser. .
Includes bibliographical references and index.
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.
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.
9780520954021
Cheesemaking--United States.
Cheese industry--United States.
Cheese--Social aspects--United States.
Food habits--United States.
Local foods--United States.
Electronic books.
SF274 .U6 / P39 2013
637/.3
The Life of Cheese : Crafting Food and Value in America / Heather Paxson. - First edition - 1 online resource (314 pages) - California Studies in Food and Culture Ser. ; v.41 . - California Studies in Food and Culture Ser. .
Includes bibliographical references and index.
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.
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.
9780520954021
Cheesemaking--United States.
Cheese industry--United States.
Cheese--Social aspects--United States.
Food habits--United States.
Local foods--United States.
Electronic books.
SF274 .U6 / P39 2013
637/.3