The Life of Cheese: Crafting Food and Value in America (California Studies in Food and Culture)

Heather Paxson

Published by University of California Press, 2012
ISBN 10: 0520270185 / ISBN 13: 9780520270183
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Synopsis: The Life of Cheese 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. Full description

Review: "For those who are true cheese aficionados and fascinated by its culture, this is the book for you."--Aron Row"City Book Review" (02/21/2013)

"[The Life of Cheese] offers a unique glimpse of people who have taken food-making into their own hands. "-- (01/02/2013)

"The Life of Cheese is one way to better understand that food is never just a thing to put in your mouth."--Scientific American (01/02/2013)

"Both scholarly and accessible, the book profiles people who make cheese and delves into the science, art, politics, and culture, as it were, of these artisan products."--Boston Globe Book Section (03/19/2013)

"A first rate read in understanding how and where our food comes from, and the artisanal life."--Gothic Epicures Writing (04/02/2013)

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Bibliographic Details

Title: The Life of Cheese: Crafting Food and Value ...
Publisher: University of California Press
Publication Date: 2012
Binding: Paperback
Book Condition: Good
Edition: 0.

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Book Description University of California Press, United States, 2012. Paperback. Condition: New. Language: English. Brand new Book. 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. Seller Inventory # AAU9780520270183

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Book Description University of California Press, United States, 2012. Paperback. Condition: New. Language: English. Brand new Book. 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. Seller Inventory # AAU9780520270183

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