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The Life of Cheese : Crafting Food and Value in America /
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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| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Berkeley :
University of California Press,
2013.
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| Collection: | Book collections on Project MUSE.
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| Sujets: | |
| Accès en ligne: | Texto completo |
| Résumé: | 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. |
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| Description matérielle: | 1 online resource (332 pages). |
| ISBN: | 9780520954021 |