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000686856 010__ $$z  2012026487
000686856 020__ $$z9780520270176 (cloth : alk. paper)
000686856 020__ $$z9780520270183 (pbk. : alk. paper)
000686856 020__ $$z9780520954021 $$qelectronic book
000686856 035__ $$a(CaPaEBR)ebr10611517
000686856 035__ $$a(OCoLC)816818671
000686856 040__ $$aCaPaEBR$$cCaPaEBR
000686856 043__ $$an-us---
000686856 05014 $$aSF274.U6$$bP39 2013eb
000686856 08204 $$a637/.3$$223
000686856 1001_ $$aPaxson, Heather,$$d1968-
000686856 24514 $$aThe life of cheese$$h[electronic resource] :$$bcrafting food and value in America /$$cHeather Paxson.
000686856 260__ $$aBerkeley :$$bUniversity of California Press,$$cc2013.
000686856 300__ $$axiii, 303 p. :$$bill.
000686856 4901_ $$aCalifornia studies in food and culture ;$$vv. 41
000686856 504__ $$aIncludes bibliographical references and index.
000686856 506__ $$aAccess limited to authorized users.
000686856 650_0 $$aCheesemaking$$zUnited States.
000686856 650_0 $$aCheese industry$$zUnited States.
000686856 650_0 $$aCheese$$xSocial aspects$$zUnited States.
000686856 650_0 $$aFood habits$$zUnited States.
000686856 650_0 $$aLocal foods$$zUnited States.
000686856 830_0 $$aCalifornia studies in food and culture ;$$v41.
000686856 852__ $$bebk
000686856 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10611517$$zOnline Access
000686856 909CO $$ooai:library.usi.edu:686856$$pGLOBAL_SET
000686856 980__ $$aEBOOK
000686856 980__ $$aBIB
000686856 982__ $$aEbook
000686856 983__ $$aOnline