Real Pigs
Shifting Values in the Field of Local Pork
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12 894 Ft
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
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Product details:
- Publisher Duke University Press
- Date of Publication 5 August 2016
- Number of Volumes Trade Paperback
- ISBN 9780822361572
- Binding Paperback
- See also 9780822361381
- No. of pages312 pages
- Size 229x152 mm
- Weight 431 g
- Language English
- Illustrations 37 illustrations 0
Categories
Long description:
"
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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Table of Contents:
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
More
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
