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
Tabla de Contenidos:
  • 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.

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