by
Cohen.
Call Number
641.3373
Publication Date
2021
Format:
Electronic Resources
Relevance:
109791.7344
by
Rardon, Candace Rose.
Call Number
641.3373
Publication Date
2021
Format:
Electronic Resources
Relevance:
77630.7422
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by
Muschler, Reinhold.
Call Number
641.3373
Publication Date
2022
Format:
Electronic Resources
Relevance:
60140.9492
by
Fischer, Edward F.
Call Number
663.93
Publication Date
2022
Summary
An anthropologist uncovers how "great coffee" depends not just on taste, but also on a complex system of values worked out among farmers, roasters, and consumers. What justifies the steep prices commanded by small-batch, high-end Third Wave coffees? Making Better Coffee explores this question, looking at highland coffee farmers in Guatemala and their relationship to the trends that dictate what makes "great coffee." Traders stress material conditions of terroir and botany, but just as important are the social, moral, and political values that farmers, roasters, and consumers attach to the beans. In the late nineteenth century, Maya farmers were forced to work on the large plantations that colonized their ancestral lands. The international coffee market shifted in the 1990s, creating demand for high-altitude varietals--plants suited to the mountains where the Maya had been displaced. Edward F. Fischer connects the quest for quality among U.S. tastemakers to the lives and desires of Maya producers, showing how profits are made by artfully combining coffee's material and symbolic attributes. The result is a complex story of terroir and taste, quality and craft, justice and necessity, worth and value.
Format:
Electronic Resources
Relevance:
54897.4766
by
Levin, Patrick.
Call Number
663.93
Publication Date
2023
Format:
Electronic Resources
Relevance:
49106.3242
by
Christian, Glynn.
Call Number
641.3
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0913
by
Tengby, Tomas.
Call Number
641.5945
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0811
by
Underhill, Paco.
Call Number
641.31
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0811
by
Tunick, Michael H.
Call Number
664
Publication Date
2023
Summary
You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice.
Format:
Electronic Resources
Relevance:
0.0772
10.
by
Nordgren, Sofia.
Call Number
641.5636
Publication Date
2022
Summary
Plant-based cakes, buns, breads, cookies and crackers beautifully created in the Scandinavian style.
Format:
Electronic Resources
Relevance:
0.0772
by
Paiement, Bryan.
Call Number
641.874
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0737
by
Agriopoulou, Sofia.
Call Number
664.07
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0737
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