Weiss Real Pigs

Shifting Values in the Field of Local Pork
1. Auflage 2016
ISBN: 978-0-8223-7423-7
Verlag: De Gruyter
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 312 Seiten

In Real Pigs Brad Weiss traces the desire for creating "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs as they breed, raise, butcher, market, sell, and prepare their pasture-raised hogs for consumption.

Autoren/Hrsg.

Weiss, Brad

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Sozialwissenschaften Soziologie | Soziale Arbeit Soziologie Allgemein

Inhaltsverzeichnis

Preface vii

Acknowledgments xiii

Introduction 1

1. Pigs on the Ground 21
Profile: Eliza MacLean
Profile: John O'Sullivan

2. Pigs in a Local Place 59
Profile: Sarah Blacklin
Profile: Jennifer Curtis

3. Heritage, Hybrids, Breeds, and Brands 107
Profile: Will Cramer
Profile: Ross Flynn

4. Pigs in Parts 155
Profile: Kevin Callaghan

5. A Taste for Fat 187
Profile: Vimala Rajendran
Profile: Sam Suchoff

6. Farm to Fork, Snout to Tail 219

Conclusion. Authentic Connections 243

Notes 255

References 265

Index 277

Über Autor(innen)

Brad Weiss is Professor of Anthropology at the College of William & Mary and the author of The Making and Unmaking of the Haya Lived World: Consumption, Commoditization, and Everyday Practice, also published by Duke University Press, and Street Dreams and Hip Hop Barbershops: Global Fantasy in Urban Tanzania.