Name: The Life of Cheese

Author: Heather Paxson
Year: 2012
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Genres/categories:
Food

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Goodreads
 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.
This book is part of the "California Studies in Food and Culture" series. Here are some other books from this series:
"Beyond Hummus and Falafel"
First published in 2012
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"Culinary Ephemera"
First published in 2010
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"The Queen of Fats"
First published in 2006
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"The Spice Route"
First published in 2005
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"Safe Food"
First published in 2003
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"Food Politics"
First published in 2002
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"Cuisine and Empire"
First published in 1996
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