No Access Cheese Cultures: Transforming American Tastes and Traditions
Although the history of cheesemaking in the United States tells largely a tale of industrialization, there is a submerged yet continuous history of small-batch, hands-on, artisan cheese manufacture. This tradition, carried on in artisan cheese factories across the country, although concentrated in W...
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| Format: | Article |
| Language: | en_US |
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University of California Press
2011
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| Online Access: | http://hdl.handle.net/1721.1/64400 https://orcid.org/0000-0002-8429-5429 |
| _version_ | 1826200275198672896 |
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| author | Paxson, Heather Anne |
| author2 | Massachusetts Institute of Technology. Anthropology Program |
| author_facet | Massachusetts Institute of Technology. Anthropology Program Paxson, Heather Anne |
| author_sort | Paxson, Heather Anne |
| collection | MIT |
| description | Although the history of cheesemaking in the United States tells largely a tale of industrialization, there is a submerged yet continuous history of small-batch, hands-on, artisan cheese manufacture. This tradition, carried on in artisan cheese factories across the country, although concentrated in Wisconsin, is often overlooked by a new generation of artisan cheesemakers. Continuities in fabrication methods shared by preindustrial and post-industrial artisan creameries have been obscured by changes in the organization and significance of artisan production over the last one hundred years. Making cheese by hand has morphed from chore to occupation to vocation; from economic trade to expressive endeavor; from a craft to an art. American artisan cheesemaking tradition was invented and reinvented as a tradition of innovation. Indeed, ideological commitment to innovation as modern, progressive, American—and thus a marketable value—further obscures continuities between past and present, artisan factories, and new farmstead production. The social disconnect between the current artisan movement and American's enduring cheesemaking tradition reproduces class hierarchies even as it reflects growing equity in gendered occupational opportunities. |
| first_indexed | 2024-09-23T11:33:59Z |
| format | Article |
| id | mit-1721.1/64400 |
| institution | Massachusetts Institute of Technology |
| language | en_US |
| last_indexed | 2024-09-23T11:33:59Z |
| publishDate | 2011 |
| publisher | University of California Press |
| record_format | dspace |
| spelling | mit-1721.1/644002022-10-01T04:26:54Z No Access Cheese Cultures: Transforming American Tastes and Traditions Paxson, Heather Anne Massachusetts Institute of Technology. Anthropology Program Paxson, Heather Anne Paxson, Heather Anne Although the history of cheesemaking in the United States tells largely a tale of industrialization, there is a submerged yet continuous history of small-batch, hands-on, artisan cheese manufacture. This tradition, carried on in artisan cheese factories across the country, although concentrated in Wisconsin, is often overlooked by a new generation of artisan cheesemakers. Continuities in fabrication methods shared by preindustrial and post-industrial artisan creameries have been obscured by changes in the organization and significance of artisan production over the last one hundred years. Making cheese by hand has morphed from chore to occupation to vocation; from economic trade to expressive endeavor; from a craft to an art. American artisan cheesemaking tradition was invented and reinvented as a tradition of innovation. Indeed, ideological commitment to innovation as modern, progressive, American—and thus a marketable value—further obscures continuities between past and present, artisan factories, and new farmstead production. The social disconnect between the current artisan movement and American's enduring cheesemaking tradition reproduces class hierarchies even as it reflects growing equity in gendered occupational opportunities. 2011-06-10T14:34:52Z 2011-06-10T14:34:52Z 2010-09 Article http://purl.org/eprint/type/JournalArticle 1529-3262 http://hdl.handle.net/1721.1/64400 Paxson, Heather. "Cheese Cultures: Transforming American Tastes and Traditions." Gastronomica: The Journal of Food and Culture 10.4 (2010): 35-47. https://orcid.org/0000-0002-8429-5429 en_US http://dx.doi.org/10.1525/gfc.2010.10.4.35 Gastronomica: The Journal of Food and Culture Article is made available in accordance with the publisher's policy and may be subject to US copyright law. Please refer to the publisher's site for terms of use. application/pdf University of California Press Prof. Paxson via Michelle Baildon |
| spellingShingle | Paxson, Heather Anne No Access Cheese Cultures: Transforming American Tastes and Traditions |
| title | No Access Cheese Cultures: Transforming American Tastes and Traditions |
| title_full | No Access Cheese Cultures: Transforming American Tastes and Traditions |
| title_fullStr | No Access Cheese Cultures: Transforming American Tastes and Traditions |
| title_full_unstemmed | No Access Cheese Cultures: Transforming American Tastes and Traditions |
| title_short | No Access Cheese Cultures: Transforming American Tastes and Traditions |
| title_sort | no access cheese cultures transforming american tastes and traditions |
| url | http://hdl.handle.net/1721.1/64400 https://orcid.org/0000-0002-8429-5429 |
| work_keys_str_mv | AT paxsonheatheranne noaccesscheeseculturestransformingamericantastesandtraditions |