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
Autor principal: Paxson, Heather, 1968- (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berkeley : University of California Press, 2013.
Colección:Book collections on Project MUSE.
Temas:
Lebensmitteltechnologie
Handwerk
Käseherstellung
Local foods.
Food habits.
Cheesemaking.
Cheese industry.
SOCIAL SCIENCE > Anthropology > Cultural.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Produits du terroir > États-Unis.
Habitudes alimentaires > États-Unis.
Fromage > Aspect social > États-Unis.
Fromage > Industrie > États-Unis.
Fromage > Fabrication > États-Unis.
Local foods > United States.
Food habits > United States.
Cheese > Social aspects > United States.
Cheese industry > United States.
Cheesemaking > United States.
USA.
United States.
Electronic books.
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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