Paxson, Heather. <br/><br/>
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. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780520954021 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheesemaking--United States.<br/>Cheese industry--United States.<br/>Cheese--Social aspects--United States.<br/>Food habits--United States.<br/>Local foods--United States.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>SF274 .U6   / P39 2013 
<br/><br/><label>Dewey Class. No.: </label>637/.3