ANTHRO 133F Lecture Notes - Lecture 9: Caroline Bynum, Cheesemaking, Power Lunch
23 Oct 2016
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Document Summary
Paxson gives a view of production that emphasizes how producers think and feel about the activity of production. This sheds light on how culture works, to reproduce and transform the market. A lot more is produced in cheesemaking than cheese: community, concern for workers, stewardship of the land and natural resources, beneficial role of various bacteria that turn milk into cheese, etc. Post-pastoral places: landscapes inhabited by cheesemakers; the scenic and workplace are not in conflict, but working landscapes instead preserve pastoral ideal. Artisanal cheese is important as a bellwether, indicating one possible future of food production in america where small producers flourish alongside the production of industrial food. Suggests that the survival of artisanal food depends not just on ethical decisions made by consumers, but by changing the nature of agricultural subsidies which currently heavily favor industrial agriculture. Artisanal cheese producers compete with industrial food and other artisanal food producers in a global market.
