The Crafting Food and Value in America Paxson, Heather. creator author text Electronic books. xx 2012 First edition monographic eng 1 online resource (314 pages) 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. 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. Heather Paxson. Includes bibliographical references and index. Cheesemaking United States Cheese industry United States Cheese Social aspects United States Food habits United States Local foods United States SF274 .U6 P39 2013 637/.3 Paxson, Heather Berkeley : University of California Press,c2012 9780520954021 https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1040634 https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1040634 https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1040634 https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1040634 MiAaPQ 211129 20221130170937.0 EBC1040634 eng