000 03300nam a22005533i 4500
001 EBC1040634
003 MiAaPQ
005 20221130170937.0
006 m o d |
007 cr cnu||||||||
008 211129s2012 xx o ||||0 eng d
020 _a9780520954021
_q(electronic bk.)
020 _z9780520270176
035 _a(MiAaPQ)EBC1040634
035 _a(Au-PeEL)EBL1040634
035 _a(CaPaEBR)ebr10611517
035 _a(CaONFJC)MIL395884
035 _a(OCoLC)813398570
040 _aMiAaPQ
_beng
_erda
_epn
_cMiAaPQ
_dMiAaPQ
050 4 _aSF274 .U6
_bP39 2013
082 0 _a637/.3
100 1 _aPaxson, Heather.
_eauthor
245 1 4 _aThe Life of Cheese :
_bCrafting Food and Value in America /
_cHeather Paxson.
250 _aFirst edition
264 1 _aBerkeley :
_bUniversity of California Press,
_c2012.
264 4 _c©2012.
300 _a1 online resource (314 pages)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aCalifornia Studies in Food and Culture Ser. ;
_vv.41
504 _aIncludes bibliographical references and index.
505 0 _a1. 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.
520 _aCheese 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.
588 _aDescription based on publisher supplied metadata and other sources.
590 _aElectronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650 0 _aCheesemaking
_9209653
_zUnited States.
650 0 _aCheese industry
_9209649
_zUnited States.
650 0 _aCheese
_9209650
_xSocial aspects
_zUnited States.
650 0 _aFood habits
_997676
_zUnited States.
650 0 _aLocal foods
_9247115
_zUnited States.
655 4 _aElectronic books.
776 0 8 _iPrint version:
_aPaxson, Heather
_tThe Life of Cheese
_dBerkeley : University of California Press,c2012
_z9780520270176
797 2 _aProQuest (Firm)
830 0 _aCalifornia Studies in Food and Culture Ser.
856 _uhttps://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1040634
_yAcceso Remoto
856 4 0 _uhttps://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=1040634
_yAcceso en el Campus PUCPR
942 _2lcc
_c7
999 _c296890
_d296890