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The life of cheese

by Paxson, Heather

in america / anthropological study / anthropologists / Anthropology / artisanal cheeses / artisans / Cheese / Cheese -- Social aspects -- United STates / cheese consumption / Cheese industry / Cheese industry -- United States / cheese lovers / cheese production / cheesemakers / Cheesemaking / Cheesemaking -- United States / consumers / COOKING / Regional & Ethnic / General / craft cheeses / Cultural / cultural value / dairy farmers / dairy industry / economic value / ethnographers / food and culture / food and value / Food habits / Food habits -- United States / food labor / handmade cheeses / land use / living products / Local foods / Local foods -- United States / microorganisms / nonfiction study / plants and animals / POLITICAL SCIENCE / Labor & Industrial Relations / politics of food / Social aspects / SOCIAL SCIENCE / SOCIAL SCIENCE / Anthropology / Cultural & Social / taste and value / United States

2012,2013

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The life of cheese

by Paxson, Heather

2012,2013

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by Paxson, Heather

2012,2013

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eBook

The life of cheese

Paxson, Heather

2012,2013

Overview

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.

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Publisher

University of California Press

Subject

america

/ anthropological study

/ Cheese