Share the story of what Open Access means to you
University of Michigan needs your feedback to better understand how readers are using openly available ebooks. You can help by taking a short, privacy-friendly survey.
The life of cheese: crafting food and value in America
Heather Paxson
Your institution does not have access to this book. Please try other options.
Are you a librarian? See purchase information.
Are you a librarian? See purchase information.
-
Frontmatter
-
List of Illustrations (page vii)
-
Preface (page ix)
-
Acknowledgments (page xi)
-
1. American Artisanal (page 1)
-
2. Ecologies of Production (page 30)
-
3. Economies of Sentiment (page 63)
-
4. Traditions of Invention (page 95)
-
5. The Art and Science of Craft (page 128)
-
6. Microbiopolitics (page 158)
-
7. Place, Taste, and the Promise of Terroir (page 187)
-
8. Bellwether (page 213)
-
Appendix (page 219)
-
Notes (page 221)
-
Bibliography (page 261)
-
Index (page 285)
Journal Abbreviation | Label | URL |
---|---|---|
AH | 88.3 (2014): 440-468 | http://www.jstor.org/stable/10.3098/ah.2014.088.3.440 |
Gastronomica | 13.3 (2013): 82-83 | http://www.jstor.org/stable/10.1525/gfc.2013.13.3.82 |
Citable Link
Published: c2013
Publisher: University of California Press
- 9780520954021 (ebook)
- 9780520270176 (hardcover)
- 9780520270183 (paper)