The Life of Cheese

Crafting Food and Value in America Volume 41
1. Auflage 2012
ISBN: 978-0-520-27018-3
Verlag: University of California Press

Buch, Englisch, Band 41, 332 Seiten, Trade Paperback, Format (B × H): 149 mm x 226 mm, Gewicht: 451 g

Reihe: California Studies in Food and Culture

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.

Autoren/Hrsg.

Paxson, Heather

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie

Inhaltsverzeichnis

List of Illustrations

Preface

Acknowledgments

1. American Artisanal

2. Ecologies of Production

3. Economies of Sentiment

4. Traditions of Invention

5. The Art and Science of Craft

6. Microbiopolitics

7. Place, Taste, and the Promise of Terroir

8. Bellwether

Appendix

Notes

Bibliography

Index

Über Autor(innen)

Heather Paxson, Associate Professor of Anthropology at the Massachusetts Institute of Technology, author of Making Modern Mothers: Ethics and Family Planning in Urban Greece (UC Press).