| Description |
1 online resource. |
| Series |
California studies in food and culture ; 41 |
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California studies in food and culture ; 41.
|
| Bibliography |
Includes bibliographical references and index. |
| Note |
Print version record. |
| 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. |
| Subject |
Cheesemaking -- United States.
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Cheese industry -- United States.
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Cheese -- Social aspects -- United States.
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Food habits -- United States.
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Local foods -- United States.
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Sociology.
|
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Nonfiction.
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TECHNOLOGY & ENGINEERING -- Agriculture -- General.
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SOCIAL SCIENCE -- Anthropology -- Cultural.
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Ethnology. (OCoLC)fst00916106
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| Other Form: |
Print version: Paxson, Heather, 1968- Life of cheese. Berkeley : University of California Press, ©2013 9780520270176 0520270177 (DLC) 2012026487 |
| ISBN |
0520954025 (electronic bk.) |
|
9780520954021 (electronic bk.) |
|
