The Life of Cheese

Crafting Food and Value in America

Heather Paxson

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University of California Press img Link Publisher

Geisteswissenschaften, Kunst, Musik / Pädagogik

Beschreibung

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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Schlagwörter

anthropologists, food and value, america, anthropological study, microorganisms, cheese lovers, food and culture, artisans, cheese consumption, food labor, cheese, handmade cheeses, living products, land use, nonfiction study, ethnographers, cheesemaking, plants and animals, artisanal cheeses, cultural value, craft cheeses, dairy farmers, economic value, politics of food, cheesemakers, cheese production, consumers, dairy industry, taste and value