The Life of Cheese
：Crafting Food and Value in America
( California Studies in Food and Culture )
Publication subTitle ：Crafting Food and Value in America
Publication series ：California Studies in Food and Culture
Author： Paxson> Heather
Publisher： University Of California Press
Publication year： 2012
E-ISBN: 9780520954021
P-ISBN(Paperback): 9780520270183
Subject： TS252.53 cheese
Keyword： 社会学
Language： ENG
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Description
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.