dc.contributor.author | West, HG | |
dc.date.accessioned | 2019-07-22T07:49:06Z | |
dc.date.issued | 2019-07-26 | |
dc.description.abstract | This article approaches the theme of “saving food” by
taking a fresh look at the renaissance of artisan cheesemaking
in recent years. Based upon fieldwork conducted over a decade
in thirteen countries, the author suggests that the “death” of
cheesemaking traditions and their “rebirth” are simultaneous
processes that depend upon one another in complex ways.
Invoking the idea that “managed decay” of milk imparts flavor
to cheese itself, the author argues that, on a larger scale, the
preservation of cheesemaking heritage involves the savoring of
dying tradition | en_GB |
dc.identifier.citation | Vol. 19 (3), pp. 47-59 | en_GB |
dc.identifier.doi | 10.1525/gfc.2019.19.3.47 | |
dc.identifier.uri | http://hdl.handle.net/10871/38060 | |
dc.language.iso | en | en_GB |
dc.publisher | University of California Press | en_GB |
dc.rights | © 2019 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, http://www.ucpress.edu/journals.php?p=reprints. | |
dc.title | Savoring decay: Cheese, heritage, and the allure of imminent dissolution | en_GB |
dc.type | Article | en_GB |
dc.date.available | 2019-07-22T07:49:06Z | |
dc.description | This is the final version. Available from University of California Press via the DOI in this record | en_GB |
dc.identifier.journal | Gastronomica: The Journal of Critical Food Studies | en_GB |
dc.rights.uri | http://www.rioxx.net/licenses/all-rights-reserved | en_GB |
dcterms.dateAccepted | 2019-05-07 | |
rioxxterms.version | VoR | en_GB |
rioxxterms.licenseref.startdate | 2019-08-01 | |
rioxxterms.type | Journal Article/Review | en_GB |
refterms.dateFCD | 2019-07-20T18:11:57Z | |
refterms.versionFCD | VoR | |
refterms.dateFOA | 2019-08-02T14:14:27Z | |
refterms.panel | C | en_GB |