Description
Book SynopsisIn
Real Pigs Brad Weiss traces the desire for creating "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs as they breed, raise, butcher, market, sell, and prepare their pasture-raised hogs for consumption.
Trade Review"Because each example of food-centered action is fraught with contradictions, ambiguities and paradoxes, Weiss’s descriptions are appropriately rich and multidimensional to portray those complexities. . . . Brad Weiss invites us to hear the voices of the people involved from all directions." -- Paul Durrenberger * Bronislaw Magazine *
"While
Real Pigs would be scintillating for anyone interested in the recent rise of the local-food movement, for anthropologists who study food, especially in the United States, it should be required reading. It provides a welcome model for how to integrate the production, circulation, and consumption of food into a single analysis. The book is accessibly written and would be appropriate for advanced undergraduate courses on the anthropology of food or economic anthropology and graduate courses on the same topics, as well as those on the anthropology of the United States. It would work well in courses on ethnographic research methods, too, because it provides a laudable example of research across multiple fields as well as an innovative way to highlight research participants’ views." -- Jillian R. Cavanaugh * American Anthropologist *
"
Real Pigs will be of interest to practitioners who are developing new markets, with its biographical stories of the people who are building the connections and its portrait of how taste is constructed in place. Making pigs local, according to Weiss, involves animal husbandry, marketing strategies, and social networking. Yet he is sensitive to the cosmopolitan values that inform 'locality.' The book will be of interest also to those who are exploring how markets are built and sustained over time, and how complex relationships support often precarious niche markets and foodways." -- Sarah J. Martin * Journal of Agriculture, Food Systems, and Community Development *
"Weiss’s ethnography is genuinely readable and, without intending to insult the ethnographer as to the intricacy of his craftsmanship,
Real Pigs makes an ideal text through which to engage with undergraduates. Written in plain English, introducing holistic ethnography, participant-observation and ethnographic interviews, the theory is neither overwhelming nor underwhelming in measure." -- Adele Millard * Anthropological Forum *
"While much has been written about food systems and small-scale agriculture,
Real Pigs is a striking portrait of contemporary debates about food systems from the perspectives of those mostly deeply engaged in one particular system." -- Ashley Stinnett * American Ethnologist *
"Ethnography can show how the things people think of as natural are shaped by history, politics, and culture. This is probably most difficult when the ethnographer is working in their own society and when their readers are most likely going to be the natives themselves. The fact that Weiss mostly succeeds in this challenge is one of the most remarkable aspects of this book. . . . Essential reading for food studies scholars, as well as for anthropologists interested in some of the more interesting recent theoretical debates noted above." -- David Beriss * Journal of Anthropological Research *
Table of ContentsPreface vii
Acknowledgments xiii
Introduction 1
1. Pigs on the Ground 21
Profile: Eliza MacLean
Profile: John O'Sullivan
2. Pigs in a Local Place 59
Profile: Sarah Blacklin
Profile: Jennifer Curtis
3. Heritage, Hybrids, Breeds, and Brands 107
Profile: Will Cramer
Profile: Ross Flynn
4. Pigs in Parts 155
Profile: Kevin Callaghan
5. A Taste for Fat 187
Profile: Vimala Rajendran
Profile: Sam Suchoff
6. Farm to Fork, Snout to Tail 219
Conclusion. Authentic Connections 243
Notes 255
References 265
Index 277
