Description
Book SynopsisCheese is alive, and alive with meaning. This title tells the story of how craftwork has become a new source of cultural and economic value for producers and consumers.
Trade Review"[The Life of Cheese] offers a unique glimpse of people who have taken food-making into their own hands. " Mit-Ejmes "The Life of Cheese is one way to better understand that food is never just a thing to put in your mouth." Scientific American "Both scholarly and accessible, the book profiles people who make cheese and delves into the science, art, politics, and culture, as it were, of these artisan products." Boston Globe Book Section "A first rate read in understanding how and where our food comes from, and the artisanal life." Gothic Epicures Writing "For those who are true cheese aficionados and fascinated by its culture, this is the book for you." -- Aron Row City Book Review
Table of ContentsList of Illustrations Preface Acknowledgments 1. American Artisanal 2. Ecologies of Production 3. Economies of Sentiment 4. Traditions of Invention 5. The Art and Science of Craft 6. Microbiopolitics 7. Place, Taste, and the Promise of Terroir 8. Bellwether Appendix Notes Bibliography Index
