Real Pigs

Shifting Values in the Field of Local Pork

Brad Weiss (Autor)

Buch | Softcover

312 Seiten

2016
Duke University Press (Verlag)
978-0-8223-6157-2 (ISBN)

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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	22.07.2016
Zusatzinfo	37 illustrations
Verlagsort	North Carolina
Sprache	englisch
Maße	152 x 229 mm
Gewicht	431 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	0-8223-6157-4 / 0822361574
ISBN-13	978-0-8223-6157-2 / 9780822361572
Zustand	Neuware