The life of cheese [electronic resource] crafting food and value in America Heather Paxson.
Idioma: Español Series California studies in food and culture ; v. 41Detalles de publicación: Berkeley University of California Press c2013.Descripción: 1 online resource (xiii, 303 p.) ill. 24 cmISBN:- 9780520954021 (eISBN)
- 637/.3 23
- SF274.U6 P39 2013eb
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro electrónico | Biblioteca de Mayagüez Acceso en línea | (SF274.U6P39 2013eb) (Navegar estantería(Abre debajo)) | Disponible | 50000003238119 | ||||||||||||||
| Libro electrónico | Biblioteca Mons. Iñaki Mallona (Arecibo) Acceso en línea | 637.3 (Navegar estantería(Abre debajo)) | Ebook | Disponible | 60000010177555 |
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.