ISBN:
9780520954021
,
0520954025
,
9780520270176
Language:
English
Pages:
Online Ressource (322 pages)
Series Statement:
California studies in food and culture 41
Parallel Title:
Print version The Life of Cheese : Crafting Food and Value in America
DDC:
306.4
Keywords:
Ethnology
;
Electronic books
;
Electronic books
Abstract:
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
Description / Table of Contents:
Cover; The Life of Cheese; Title; Copyright; CONTENTS; List of Illustrations; ILLUSTRATIONS; Preface; Acknowledgments; 1. A merican Artisanal; FIGURES; 1. Years in which artisan creameries became licensed for commercial business, 1980 - 2007; 2. Dairy farm size rises as farm numbers decline; 2. Ecologies of Production; 3. The Patch Farm barn; 4. Milking sheep on Patch Farm; 5. The eight basic steps of cheesemaking; 6. Wheels of Vermont Shepherd cheese aging on drain boards; 7. Woodcock Farm sign; 3. Economies of Sentiment; TABLES
Description / Table of Contents:
1. Goals motivating people to go into commercial artisan cheesemaking8. Marjorie Susman and Marian Pollack of Orb Weaver Farm; 9. Marcia Barinaga with her sheep on Barinaga Ranch; 10. Neighborly Farms in Randolph, Vermont; 4. T raditions of Invention; 11. Historic Cheesemaking Center in Monroe, Wisconsin; 12. Exhibit of nineteenth-century cheese vat; 13. John Putnam dips curd for Tarentaise; 14. Kraft-Phenix cheese factory, ca. 1933; 15. Widmer's Cheese Factory in Theresa, Wisconsin; 16. Masonry bricks pressing Widmer's Brick cheese; 5. The Art and Science of Craft
Description / Table of Contents:
17. Two means of pressing curd, low- and high-tech18. Mechanical device for stirring curd; 2. Differentiating types of curd; 19. Checking to feel whether the curd has set; 20. Peter Dixon testing acidity; 6. Microbiopolitics; 3. Classificatory grid based on 2005 FDA warnings for pregnant women to avoid encountering Listeria; 4. My own classificatory guide to avoid encountering Listeria; 5. Another unofficial classificatory guide to avoiding Listeria; 7. Place, Taste, and the Promise of Terroir; 21. The Cellars at Jasper Hill; 22. The washed-rind vault in the Cellars at Jasper Hill
Description / Table of Contents:
23. Anne Topham at the Dane County farmers' market8. Bellwether; Appendix; 6. Start-up capital initially required to "build, equip, and license" an artisanal creamery; 7. Sources from which creamery start-up capital was acquired; 8. Household income and income from cheese; Notes; Bibliography; Index;
Note:
Description based upon print version of record
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