TY  - BOOK
AU  - Paxson,Heather
TI  - The Life of Cheese: Crafting Food and Value in America 
T2  - California Studies in Food and Culture Ser.
SN  - 9780520954021
AV  - SF274 .U6  P39 2013
U1  - 637/.3 
PY  - 2012///
CY  - Berkeley
PB  - University of California Press
KW  - Cheesemaking
KW  - United States
KW  - Cheese industry
KW  - Cheese
KW  - Social aspects
KW  - Food habits
KW  - Local foods
KW  - Electronic books
N1  - 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
N2  - 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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