The Life of Cheese: Crafting Food and Value in America
Dec 2012 · California Studies in Food and Culture Book 41 · Univ of California Press
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About this ebook
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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About the author
Heather Paxson, Associate Professor of Anthropology at the Massachusetts Institute of Technology, author of Making Modern Mothers: Ethics and Family Planning in Urban Greece (UC Press).
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