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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...
| Autor principal: | |
|---|---|
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Berkeley :
University of California Press,
2013.
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| Colección: | Book collections on Project MUSE.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |a 9780520954021 | ||
| 020 | |z 9780520270176 | ||
| 035 | |a (OCoLC)816818671 | ||
| 040 | |a MdBmJHUP |c MdBmJHUP | ||
| 100 | 1 | |a Paxson, Heather, |d 1968- |e author. | |
| 245 | 1 | 4 | |a The Life of Cheese : |b Crafting Food and Value in America / |c Heather Paxson. |
| 264 | 1 | |a Berkeley : |b University of California Press, |c 2013. | |
| 264 | 3 | |a Baltimore, Md. : |b Project MUSE, |c 2014 | |
| 264 | 4 | |c ©2013. | |
| 300 | |a 1 online resource (332 pages). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a California studies in food and culture ; |v 41 | |
| 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. | |
| 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. | ||
| 588 | |a Description based on print version record. | ||
| 650 | 7 | |a Lebensmitteltechnologie |2 gnd | |
| 650 | 7 | |a Handwerk |2 gnd | |
| 650 | 7 | |a Käseherstellung |2 gnd | |
| 650 | 7 | |a Local foods. |2 fast |0 (OCoLC)fst01742428 | |
| 650 | 7 | |a Food habits. |2 fast |0 (OCoLC)fst00930807 | |
| 650 | 7 | |a Cheesemaking. |2 fast |0 (OCoLC)fst00852769 | |
| 650 | 7 | |a Cheese industry. |2 fast |0 (OCoLC)fst00852752 | |
| 650 | 7 | |a SOCIAL SCIENCE |x Anthropology |x Cultural. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x General. |2 bisacsh | |
| 650 | 6 | |a Produits du terroir |z États-Unis. | |
| 650 | 6 | |a Habitudes alimentaires |z États-Unis. | |
| 650 | 6 | |a Fromage |x Aspect social |z États-Unis. | |
| 650 | 6 | |a Fromage |x Industrie |z États-Unis. | |
| 650 | 6 | |a Fromage |x Fabrication |z États-Unis. | |
| 650 | 0 | |a Local foods |z United States. | |
| 650 | 0 | |a Food habits |z United States. | |
| 650 | 0 | |a Cheese |x Social aspects |z United States. | |
| 650 | 0 | |a Cheese industry |z United States. | |
| 650 | 0 | |a Cheesemaking |z United States. | |
| 651 | 7 | |a USA. |2 gnd | |
| 651 | 7 | |a United States. |2 fast |0 (OCoLC)fst01204155 | |
| 655 | 7 | |a Electronic books. |2 local | |
| 710 | 2 | |a Project Muse. |e distributor | |
| 830 | 0 | |a Book collections on Project MUSE. | |
| 856 | 4 | 0 | |z Texto completo |u https://projectmuse.uam.elogim.com/book/25841/ |
| 945 | |a Project MUSE - Custom Collection | ||
| 945 | |a Project MUSE - 2012 Global Cultural Studies Supplement II | ||
| 945 | |a Project MUSE - 2012 American Studies Supplement | ||
| 945 | |a Project MUSE - 2012 Complete Supplement II | ||