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The life of cheese : crafting food and value in America

Author: Heather Paxson
Publisher: Boston, Massachusetts : Credo Reference, Berkeley [California] : University of California Press, 2014. [2013]
Series: California studies in food and culture, 41.
Edition/Format:   eBook : Document : English : [Enhanced Credo edition]View all editions and formats
Summary:
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.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
xiii, 303 pages : illustrations
(DLC) 2012026487
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Heather Paxson
ISBN: 9781784024437 1784024430
OCLC Number: 875124002
Description: 1 online resource (15 entries) : 23 images.
Contents: 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.
Series Title: California studies in food and culture, 41.
Responsibility: Heather Paxson.

Abstract:

Cheese is alive, and alive with meaning. This title tells the story of how craftwork has become a new source of cultural and economic value for producers and consumers.  Read more...

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"[The Life of Cheese] offers a unique glimpse of people who have taken food-making into their own hands. " Mit-Ejmes "The Life of Cheese is one way to better understand that food is never just a Read more...

 
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