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The Life of Cheese : Crafting Food and Value in America / Heather Paxson.

Por: Series California Studies in Food and Culture SerEditor: Berkeley : University of California Press, 2012Fecha de copyright: ©2012Edición: First editionDescripción: 1 online resource (314 pages)Tipo de contenido:
  • text
Tipo de medio:
  • computer
Tipo de soporte:
  • online resource
ISBN:
  • 9780520954021
Tema(s): Género/Forma: Formatos físicos adicionales: Print version:: The Life of CheeseClasificación CDD:
  • 637/.3
Clasificación LoC:
  • SF274 .U6  P39 2013
Contenidos:
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.
Resumen: 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.
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Libro electrónico Biblioteca de Mayagüez Acceso en línea SF274 .U6 P39 2013 (Navegar estantería(Abre debajo)) Ebook c. 1 Disponible 50000003291860
Libro electrónico Biblioteca Encarnación Valdés Acceso en línea 637/.3 (Navegar estantería(Abre debajo)) Disponible EBC1040634
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Descripciones mejoradas de Syndetics:

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.

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.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Reseñas proporcionadas por Syndetics

CHOICE Review

In this informative ethnographic study, part of the "California Studies in Food and Culture" series, anthropologist Paxson (MIT) examines artisanal cheese making in the US. Drawing on fieldwork and informants primarily in the dairy states of Vermont, Wisconsin, and California, she addresses a number of seminal topics. These include the nature of craft and artisanship; the material, social, moral, and cultural factors involved in artisanal cheese making; the values and motivations of artisanal cheese makers; marketing of artisanal cheeses; and the technical process involved. Paxson discusses food politics, especially as it relates to food safety, and the particularly American variant of the French concept terroir, used not only as an instrument for marketing artisanal cheese, but also as a means of building rural communities. In Paxson's view, contemporary artisanal cheese makers operate in a post-pastoral and post-Pasteurian landscape in which they craft not only a material product, but also a set of moral, cultural, and social values. In contrast to the romanticized pastoral of Ovid, Virgil, and Frost, the post-pastoral, post-Pasteurian landscape valorizes science and operates within a market economy, while attempting to preserve traditional values of autonomy and self-determination, communitarianism, engaged labor, concern for the environment, and faith in the future of progress. Summing Up: Recommended. Upper-division undergraduates through professionals. D. M. Gilbert Maine Maritime Academy

Notas de autor provistas por Syndetics

Contributor: Heather Paxson Heather Paxson , Associate Professor of Anthropology at the Massachusetts Institute of Technology, author of Making Modern Mothers: Ethics and Family Planning in Urban Greece (UC Press).
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