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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: 20 October 2019

Traditions of Invention

Traditions of Invention

Chapter:
(p.95) 4 Traditions of Invention
Source:
The Life of Cheese
Author(s):

Heather Paxson

Publisher:
University of California Press
DOI:10.1525/california/9780520270176.003.0004

“Traditions of Invention” retraces the history of cheesemaking in the United States to argue that continuities in fabrication methods between factory and farmstead creameries are obscured by changes in the organization and significance of artisan production. Juxtaposing the artisan practices and sensibilities of third-generation factory cheesemakers in Wisconsin and first-generation farmstead producers in Vermont, I show how cheesemakers in this country continually reinvent an American tradition of entrepreneurial innovation.

Keywords:   invention of tradition, tradition of invention, labor, trade, taste, class, Wisconsin, history of cheesemaking, artisan factories

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