The life of cheese : crafting food and value in America /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Paxson, Heather, 1968- (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berkeley : University of California Press, ©2013.
Colección:California studies in food and culture ; 41.
Temas:
Cheesemaking > United States.
Cheese industry > United States.
Cheese > Social aspects > United States.
Food habits > United States.
Local foods > United States.
Fromage > Fabrication > États-Unis.
Fromage > Industrie > États-Unis.
Fromage > Aspect social > États-Unis.
Habitudes alimentaires > États-Unis.
Produits du terroir > États-Unis.
TECHNOLOGY & ENGINEERING > Agriculture > General.
SOCIAL SCIENCE > Anthropology > Cultural.
Cheese industry
Cheesemaking
Food habits
Local foods
Käseherstellung
Handwerk
Lebensmitteltechnologie
United States
USA
america.
anthropological study.
anthropologists.
artisanal cheeses.
artisans.
cheese consumption.
cheese lovers.
cheese production.
cheese.
cheesemakers.
cheesemaking.
consumers.
craft cheeses.
cultural value.
dairy farmers.
dairy industry.
economic value.
ethnographers.
food and culture.
food and value.
food labor.
handmade cheeses.
land use.
living products.
microorganisms.
nonfiction study.
plants and animals.
politics of food.
taste and value.
Acceso en línea:Texto completo

MARC

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100 1 |a Paxson, Heather,  |d 1968-  |e author.  |1 https://id.oclc.org/worldcat/entity/E39PBJp6bP3yCFxKXPmmcFRqcP 
245 1 4 |a The life of cheese :  |b crafting food and value in America /  |c Heather Paxson. 
260 |a Berkeley :  |b University of California Press,  |c ©2013. 
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490 1 |a California studies in food and culture ;  |v 41 
504 |a Includes bibliographical references and index. 
588 0 |a Print version record. 
520 |a 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. 
505 0 |a American artisanal -- Ecologies of production -- Economies of sentiment -- Traditions of invention -- The art and science of craft -- Microbiopolitics -- Place, taste, and the promise of terroir -- Bellweather. 
590 |a ProQuest Ebook Central  |b Ebook Central Academic Complete 
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650 0 |a Cheesemaking  |z United States. 
650 0 |a Cheese industry  |z United States. 
650 0 |a Cheese  |x Social aspects  |z United States. 
650 0 |a Food habits  |z United States. 
650 0 |a Local foods  |z United States. 
650 6 |a Fromage  |x Fabrication  |z États-Unis. 
650 6 |a Fromage  |x Industrie  |z États-Unis. 
650 6 |a Fromage  |x Aspect social  |z États-Unis. 
650 6 |a Habitudes alimentaires  |z États-Unis. 
650 6 |a Produits du terroir  |z États-Unis. 
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650 7 |a Cheese industry  |2 fast 
650 7 |a Cheesemaking  |2 fast 
650 7 |a Food habits  |2 fast 
650 7 |a Local foods  |2 fast 
651 7 |a United States  |2 fast  |1 https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq 
650 7 |a Käseherstellung  |2 gnd 
650 7 |a Handwerk  |2 gnd 
650 7 |a Lebensmitteltechnologie  |2 gnd 
651 7 |a USA  |2 gnd 
653 |a america. 
653 |a anthropological study. 
653 |a anthropologists. 
653 |a artisanal cheeses. 
653 |a artisans. 
653 |a cheese consumption. 
653 |a cheese lovers. 
653 |a cheese production. 
653 |a cheese. 
653 |a cheesemakers. 
653 |a cheesemaking. 
653 |a consumers. 
653 |a craft cheeses. 
653 |a cultural value. 
653 |a dairy farmers. 
653 |a dairy industry. 
653 |a economic value. 
653 |a ethnographers. 
653 |a food and culture. 
653 |a food and value. 
653 |a food labor. 
653 |a handmade cheeses. 
653 |a land use. 
653 |a living products. 
653 |a microorganisms. 
653 |a nonfiction study. 
653 |a plants and animals. 
653 |a politics of food. 
653 |a taste and value. 
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830 0 |a California studies in food and culture ;  |v 41. 
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