Detalles MARC
| 000 -LEADER |
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03300nam a22005533i 4500 |
| 001 - CONTROL NUMBER |
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EBC1040634 |
| 003 - CONTROL NUMBER IDENTIFIER |
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MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221130170937.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
211129s2012 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780520954021 |
| Qualifying information |
(electronic bk.) |
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| Canceled/invalid ISBN |
9780520270176 |
| 035 ## - |
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| System control number |
(MiAaPQ)EBC1040634 |
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| System control number |
(Au-PeEL)EBL1040634 |
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| System control number |
(CaPaEBR)ebr10611517 |
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| System control number |
(CaONFJC)MIL395884 |
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| System control number |
(OCoLC)813398570 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MiAaPQ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
MiAaPQ |
| Modifying agency |
MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
SF274 .U6 |
| Item number |
P39 2013 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
637/.3 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Paxson, Heather. |
| Relator term |
author |
| 245 14 - TITLE STATEMENT |
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| Title |
The Life of Cheese : |
| Remainder of title |
Crafting Food and Value in America / |
| Statement of responsibility, etc. |
Heather Paxson. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
First edition |
| 264 #1 - |
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| Place of production, publication, distribution, manufacture |
Berkeley : |
| Name of producer, publisher, distributor, manufacturer |
University of California Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2012. |
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| Date of production, publication, distribution, manufacture, or copyright notice |
©2012. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (314 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 490 1# - SERIES STATEMENT |
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| Series statement |
California Studies in Food and Culture Ser. ; |
| Volume/sequential designation |
v.41 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
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. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
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. |
| 588 ## - |
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| Source of description note |
Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) |
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| Local note |
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cheesemaking |
| 9 (RLIN) |
209653 |
| Geographic subdivision |
United States. |
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| Topical term or geographic name entry element |
Cheese industry |
| 9 (RLIN) |
209649 |
| Geographic subdivision |
United States. |
|
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| Topical term or geographic name entry element |
Cheese |
| 9 (RLIN) |
209650 |
| General subdivision |
Social aspects |
| Geographic subdivision |
United States. |
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| Topical term or geographic name entry element |
Food habits |
| 9 (RLIN) |
97676 |
| Geographic subdivision |
United States. |
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| Topical term or geographic name entry element |
Local foods |
| 9 (RLIN) |
247115 |
| Geographic subdivision |
United States. |
| 655 #4 - |
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| Genre/form data or focus term |
Electronic books. |
| 776 08 - |
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| Relationship information |
Print version: |
| Main entry heading |
Paxson, Heather |
| Title |
The Life of Cheese |
| Place, publisher, and date of publication |
Berkeley : University of California Press,c2012 |
| International Standard Book Number |
9780520270176 |
| 797 2# - |
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| Corporate name or jurisdiction name as entry element |
ProQuest (Firm) |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
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| Uniform title |
California Studies in Food and Culture Ser. |
| 856 ## - |
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| Uniform Resource Identifier |
https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1040634 |
| Link text |
Acceso Remoto |
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| Uniform Resource Identifier |
https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1040634 |
| Link text |
Acceso en el Campus PUCPR |
| 942 ## - |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Libro electrónico |