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The Life of Cheese: Crafting Food and Value in America
Heather Paxson
€ 35.00
€ 28.50
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Description for The Life of Cheese: Crafting Food and Value in America
Paperback. 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. Series: California Studies in Food and Culture. Num Pages: 332 pages, 20 b/w photos, 3 graphs, 8 tables. BIC Classification: 1KBB; JFCV; JHMC. Category: (P) Professional & Vocational. Dimension: 226 x 154 x 20. Weight in Grams: 450. Crafting Food and Value in America. Series: California Studies in Food & Culture. 332 pages, illustrations. 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. Cateogry: (P) Professional & Vocational. BIC Classification: 1KBB; JFCV; JHMC. Dimension: 226 x 154 x 20. Weight: 450.
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, ... Read more
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, ... Read more
Product Details
Publisher
University of California Press
Number of pages
332
Format
Paperback
Publication date
2012
Series
California Studies in Food and Culture
Condition
New
Weight
449g
Number of Pages
332
Place of Publication
Berkerley, United States
ISBN
9780520270183
SKU
V9780520270183
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Heather Paxson
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).
Reviews for The Life of Cheese: Crafting Food and Value in America
[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 thing to put in your mouth. Scientific American Both scholarly and accessible, the book profiles people who make cheese and ... Read more