Internformat: Real Pigs :: THWS Bibkatalog

Real Pigs: Shifting Values in the Field of Local Pork

In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farme...

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Bibliographische Detailangaben
1. Verfasser:	Weiss, Brad (VerfasserIn)
Weitere Verfasser:	Eliza, Maclean (MitwirkendeR), Jennifer, Curtis (MitwirkendeR), John, O'sullivan (MitwirkendeR), Kevin, Callaghan (MitwirkendeR), Ross, Flynn (MitwirkendeR), Sam, Suchoff (MitwirkendeR), Sarah, Blacklin (MitwirkendeR), Vimala, Rajendran (MitwirkendeR), Will, Cramer (MitwirkendeR)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Durham Duke University Press [2016]
Schlagworte:	Association for the Study of Food and Society Book Award Winner SOCIAL SCIENCE / Anthropology / Cultural & Social Cooking (Pork) > North Carolina Pork industry and trade > North Carolina
Online-Zugang:	FAB01 FAW01 FHA01 FKE01 FLA01 UBG01 UBT01 UPA01 FCO01 Volltext
Zusammenfassung:	In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers' markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, Real Pigs reminds us that what we eat and why have implications that resonate throughout the wider social, cultural, and historical world
Beschreibung:	Description based on online resource; title from PDF title page (publisher's Web site, viewed 25. Nov 2020)
Beschreibung:	1 online resource (312 pages) 37 illustrations
ISBN:	9780822374237
DOI:	10.1515/9780822374237

Internformat

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520			\|a In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers' markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, Real Pigs reminds us that what we eat and why have implications that resonate throughout the wider social, cultural, and historical world
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Datensatz im Suchindex

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spelling	Weiss, Brad Verfasser aut Real Pigs Shifting Values in the Field of Local Pork Brad Weiss Durham Duke University Press [2016] © 2016 1 online resource (312 pages) 37 illustrations txt rdacontent c rdamedia cr rdacarrier Description based on online resource; title from PDF title page (publisher's Web site, viewed 25. Nov 2020) In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers' markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, Real Pigs reminds us that what we eat and why have implications that resonate throughout the wider social, cultural, and historical world In English Association for the Study of Food and Society Book Award Winner SOCIAL SCIENCE / Anthropology / Cultural & Social bisacsh Cooking (Pork) North Carolina Pork industry and trade North Carolina Eliza, Maclean ctb Jennifer, Curtis ctb John, O'sullivan ctb Kevin, Callaghan ctb Ross, Flynn ctb Sam, Suchoff ctb Sarah, Blacklin ctb Vimala, Rajendran ctb Will, Cramer ctb https://doi.org/10.1515/9780822374237 Verlag URL des Erstveröffentlichers Volltext
spellingShingle	Weiss, Brad Real Pigs Shifting Values in the Field of Local Pork Association for the Study of Food and Society Book Award Winner SOCIAL SCIENCE / Anthropology / Cultural & Social bisacsh Cooking (Pork) North Carolina Pork industry and trade North Carolina
title	Real Pigs Shifting Values in the Field of Local Pork
title_auth	Real Pigs Shifting Values in the Field of Local Pork
title_exact_search	Real Pigs Shifting Values in the Field of Local Pork
title_exact_search_txtP	Real Pigs Shifting Values in the Field of Local Pork
title_full	Real Pigs Shifting Values in the Field of Local Pork Brad Weiss
title_fullStr	Real Pigs Shifting Values in the Field of Local Pork Brad Weiss
title_full_unstemmed	Real Pigs Shifting Values in the Field of Local Pork Brad Weiss
title_short	Real Pigs
title_sort	real pigs shifting values in the field of local pork
title_sub	Shifting Values in the Field of Local Pork
topic	Association for the Study of Food and Society Book Award Winner SOCIAL SCIENCE / Anthropology / Cultural & Social bisacsh Cooking (Pork) North Carolina Pork industry and trade North Carolina
topic_facet	Association for the Study of Food and Society Book Award Winner SOCIAL SCIENCE / Anthropology / Cultural & Social Cooking (Pork) North Carolina Pork industry and trade North Carolina
url	https://doi.org/10.1515/9780822374237
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