Real Pigs : Shifting Values in the Field of Local Pork /

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In Real Pigs Brad Weiss traces the desire for creating ""authentic"" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs as they breed, raise, butcher, market, sell, and prepare their pasture-raised hogs for consumption

Detalles Bibliográficos
Autor principal: Weiss, Brad (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Durham : Duke University Press, 2016.
Colección:Book collections on Project MUSE.
Temas:
Pork industry and trade.
Cooking (Pork)
SOCIAL SCIENCE > Anthropology > Cultural.
BUSINESS & ECONOMICS > Industries > General.
Cuisine (Porc) > Caroline du Nord.
Porc (Viande) > Industrie > Caroline du Nord.
Cooking (Pork) > North Carolina.
Pork industry and trade > North Carolina.
North Carolina.
Electronic books.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Pigs on the ground
  • Profile: Eliza Maclean
  • Profile: John O'sullivan
  • Pigs in a local place
  • Profile: Sarah Blacklin
  • Profile: Jennifer Curtis
  • Heritage, hybrids, breeds, and brands
  • Profile: Will Cramer
  • Profile: Ross Flynn
  • Pigs in parts
  • Profile: Kevin Callaghan
  • A taste for fat
  • Profile: Vimala Rajendran
  • Profile: Sam Suchoff
  • Farm to fork, snout to tail
  • Authentic connections.

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