Edible identities : food as cultural heritage by Ronda L. Brulotte

By Ronda L. Brulotte

Bringing jointly cultural anthropologists, archaeologists, historians and different students of meals and history, this quantity heavily examines the ways that the cultivation, education, and intake of foodstuff is used to create id claims of 'cultural history' on neighborhood, nearby, nationwide and foreign scales. that includes case stories from Europe, Asia and the Americas, this well timed quantity additionally addresses  Read more...

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Such cheeses exemplify how American artisans, unconstrained by expectations for fidelity to customary form, seek to redefine “American cheese” by creating a tradition of invention. Despite persistent claims to novelty, my point is that this sentiment and practice has a history. In our interview, Jim Boyce explicitly likened the present era to that of turn of the twentieth century in terms of patterns of cheese consumption as well as artisan modes of production. The early 1890s, he explained, saw a flourishing of cheesemaking activity not only in New England and the upper Midwest, but also in port cities up and down the Pacific coast; among the more successful was Tillamook, which first opened in Oregon in 1894.

2006. Fast Food/Slow Food: The Cultural Economy of the Global Food System. Lanham: AltaMira Press. Wilk, R. 1999. “Real Belizean Food”: Building Local Identity in the Transnational Caribbean. American Anthropologist 101: 244–55. This page has been left blank intentionally Chapter 1 Re-Inventing a Tradition of Invention: Entrepreneurialism as Heritage in American Artisan Cheesemaking Heather Paxson In his 2006 book, The United States of Arugula, David Kamp credits Laura Chenel with almost singlehandedly introducing goat cheese to America by becoming its first domestic commercial producer (2006: 171–2).

I also think that it is part of the foundation of why today San Francisco is the strongest cheese market in the country. I think you can take its roots right back to the day cheese was delivered to the docks of San Francisco, to the workers. By locating the authenticity of a food in its history of “pure marketing,” Boyce offered a savvy cultural analysis. In her Master’s thesis, “Chore, Craft and Business: Cheesemaking in 18th Century Massachusetts,” Kristina Nies describes how eighteenth-century cheesemakers “made adjustments for seasonal fluctuations as well as for the marketplace” (2008: 10).

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