The Life of Cheese
Crafting Food and Value in America
University of California Press 2012
Cheese is alive, and alive with meaning. Heather Paxson’s beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As “unfinished” commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics of food, land, and labor today.View Publication >
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A film event and panel discussion for World Antibiotics Awareness Week 2017
Welcome to the AMIS Hub!
The story of ‘How do we get patients to stop demanding antibiotics?' to where we are now.
Social Science and AMR Research Symposium: Event
The AMIS Programme hosted a work-in-progress symposium and networking event on 10 September 2018, at the British Academy.