Place-making with goats and microbes: The more-than-human geographies of local cheese in Jämtland, Sweden

详细信息    查看全文

• 作者：Camilla Eriksson^a ; ^{camilla.eriksson@slu.se} ; Jacob Bull^b ; ^{jacob.bull@gender.uu.se}
• 关键词：More-than-human ; Artisan cheese ; Quality food ; GI frameworks ; Rural policy
• 刊名：Journal of Rural Studies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：50
• 期：Complete
• 页码：209-217
• 全文大小：808 K
• 卷排序：50

文摘

GI labels have only been awarded to industrial, not artisan, cheeses in Sweden. Artisan cheese is produced and narrated as a resistance to industrial agriculture. French and local microbes and practices are mixed in the creation of ‘local cheese’. Three paradigms of responding to microbial agency in cheese making are identified.