[PDF.84yp] The Life of Cheese: Crafting Food and Value in America (California Studies in Food and Culture)
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The Life of Cheese: Crafting Food and Value in America (California Studies in Food and Culture)
Heather Paxson
[PDF.nu96] The Life of Cheese: Crafting Food and Value in America (California Studies in Food and Culture)
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| #519678 in Books | University of California Press | 2012-12-10 | Original language:English | PDF # 1 | 9.00 x.70 x6.00l,.99 | File type: PDF | 303 pages | ||0 of 0 people found the following review helpful.| Entertaining and informative read!|By CBiscuit|Heather Paxson’s book does a great job of looking into the artisanal ‘slow’ food culture that has been steadily growing in the United States. The book evidently focuses on the cheese making aspect of this subculture, while also going into the particulars of the various kinds of dairy farming involved. From an anth||
“[The Life of Cheese] offers a unique glimpse of people who have taken food-making into their own hands. “
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...
You can specify the type of files you want, for your device.The Life of Cheese: Crafting Food and Value in America (California Studies in Food and Culture) | Heather Paxson.Not only was the story interesting, engaging and relatable, it also teaches lessons.
