The life of cheese : crafting food and value in America / Heather Paxson.
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|Subject:||Cheesemaking > United States.
Cheese industry > United States.
Cheese > Social aspects > United States.
Food habits > United States.
Local foods > United States.
- ISBN: 0520954025
- ISBN: 9780520954021
- Physical Description: 1 online resource
- Publisher: Berkeley : University of California Press, ©2013.
|Bibliography, etc. Note:|| Includes bibliographical references and index.
|Formatted Contents Note:|| 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.
|Summary:|| 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.
|Source of Description Note:|| Print version record.