| Description |
1 online resource. |
|
text file |
| Series |
California studies in food and culture ; 41
|
|
California studies in food and culture ; 41.
|
| Bibliography |
Includes bibliographical references and index. |
| 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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Cheesemaking -- United States.
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Cheesemaking. |
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United States. |
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Cheese industry -- United States.
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Cheese industry. |
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Cheese -- Social aspects -- United States.
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Cheese. |
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Social aspects. |
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Food habits -- United States.
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Food habits. |
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Local foods -- United States.
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Local foods. |
| Genre/Form |
Electronic books.
|
| Other Form: |
Print version: Paxson, Heather, 1968- Life of cheese. Berkeley : University of California Press, ©2013 9780520270176 0520270177 (DLC) 2012026487 |
| ISBN |
0520954025 (electronic book) |
|
9780520954021 (electronic book) |
|
9780520270176 (cloth ; alkaline paper) |
|
0520270177 (cloth ; alkaline paper) |
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9780520270183 (paperback ; alkaline paper) |
|
0520270185 (paperback ; alkaline paper) |
|
6613958840 |
|
9786613958846 |
|
128364634X |
|
9781283646345 |
|
