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Real Pigs - Brad Weiss

Real Pigs

Shifting Values in the Field of Local Pork

(Autor)

Buch | Hardcover
312 Seiten
2016
Duke University Press (Verlag)
978-0-8223-6138-1 (ISBN)
CHF 152,00 inkl. MwSt
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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.
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.

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.

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

Erscheinungsdatum
Zusatzinfo 37 illustrations
Verlagsort North Carolina
Sprache englisch
Maße 152 x 229 mm
Gewicht 567 g
Themenwelt Literatur Essays / Feuilleton
Sachbuch/Ratgeber Essen / Trinken Allgemeines / Lexika / Tabellen
Sachbuch/Ratgeber Essen / Trinken Grundkochbücher
Sozialwissenschaften Ethnologie
Sozialwissenschaften Soziologie
Technik
Wirtschaft Betriebswirtschaft / Management
Weitere Fachgebiete Land- / Forstwirtschaft / Fischerei
ISBN-10 0-8223-6138-8 / 0822361388
ISBN-13 978-0-8223-6138-1 / 9780822361381
Zustand Neuware
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