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The Life of CheeseCrafting Food and Value in America$
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Heather Paxson

Print publication date: 2012

Print ISBN-13: 9780520270176

Published to California Scholarship Online: May 2013

DOI: 10.1525/california/9780520270176.001.0001

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PRINTED FROM CALIFORNIA SCHOLARSHIP ONLINE (www.california.universitypressscholarship.com). (c) Copyright University of California Press, 2019. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CALSO for personal use.date: 17 October 2019

American Artisanal

American Artisanal

Chapter:
(p.1) 1 American Artisanal
Source:
The Life of Cheese
Author(s):

Heather Paxson

Publisher:
University of California Press
DOI:10.1525/california/9780520270176.003.0001

“American Artisanal” situates artisan cheese and the people who make it in American agricultural and symbolic landscapes. I suggest that artisan cheesemaking signals a new chapter in dominant conceptualizations of rural America, embodying a post-pastoral attitude that seeks collaboration with the organic agencies of “nature.”

Keywords:   American cheese, artisan versus industrial production, post-pastoral, unfinished commodity, value

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