Naming Cheese
Datos Bibliográficos
| ID | 12799308 |
|---|---|
| Autores | Harry G West (0000-0003-4473-9053, SOAS University of London, autor de correspondencia), Heather Paxson (0000-0002-8429-5429, Massachusetts Institute of Technology), Joby Williams (University of Sheffield), C Grasseni (0000-0002-4545-1978, University of Bergamo), Elia Petridou (0000-0001-7316-4899, University of the Aegean), Susan Cleary (0000-0002-9071-7958, The University of Melbourne) |
| Año | 2012 |
| Volumen | 15 |
| Número | 1 |
| Páginas | 7-41 |
| Fecha de publicación | 2012-01-30 |
| Peer Reviewed | Sí |
| Open Access | No |
| Tipo | ARTICLE |
| Revista | Food Culture & Society (JOURNAL) |
| Identificadores de la revista | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Editorial | Routledge (PUBLISHER • GB) |
| DOI | 10.2752/175174412x13190510221869 |
| OpenAlex | W4210613006 |
| Idioma | EN |
| Citas recibidas | 7 |
| Referencias citadas | 20 |
The following essays were written by members of the Cheese Scholars Collective. Formed during a workshop held 24–26 June 2009 in Totnes, Devon, England, the Collective is dedicated to faci1itating the constructive exchange of scholarly perspectives on cheese and its makers. The short essay form of these papers is intended to allow for a more productive juxtaposition of the authors' ideas, and to better convey the array of forms their shared object of study has taken in the cheese world. The essays focus on the naming of cheeses, what these names reveal about cheeses and those who name them, and what the naming of cheese tells us about the social dynamics of food more broadly
Cheesemaking · Constructive · Focus (optics · Linguistics · Object (grammar · Process (computing · Sociology · Computer Science · Culinary Culture and Tourism · Geographies of human-animal interactions · History · Philosophy · Food Science
“The Moon is made of green cheese”
The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States
A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
Rolling out filo and the past
Sensory science, the food industry, and the objectification of taste
Artisans du pays et imaginaires fromagers
Asymmetrical indications
Landscape
Non-Representational Theory
Injurious Names
An Anthropology of Names and Naming
Knowledge and passion
Cultural Intimacy
Enacting geographies
Imagined communities
What's in a Name? Personal Identity and Naming on Anuta
Cultural geography
The Cultural Life of Intellectual Properties
The End of Capitalism (as we knew it)
The Perception of the Environment
Extra Virgin Olive Oil and Slow Food
Local names, foreign claims
Nicknames and Social Structure in Zinacantan1
The Semiotics of Brand
It's not Really a Nickname, it's a Method
| Obras citantes distintas | 7 |
|---|---|
| Citas por año | 0,54 |
| Intervalo de citas | 2013 - 2026 (14) |
| Velocidad de citación | current |
| Altamente citado | No |
| Tipos de cita | Neutras: 7 |