A Living Thing, A Dying Thing — Contemporary Artisanal Cheese and the Politics of Taste
A dinner and tasting with Harry G. West
Date: Wednesday 2 April, 2014 18.30
Venue: Delfina Foundation
Recent years have witnessed the disappearance of many artisanal cheese-making traditions — but also a renaissance of traditional cheese-making practices and the emergence of a burgeoning market for artisanal and heritage foods. In these hand-made cheeses we can taste not only the natural ecologies in which these products are made and the historical and cultural traditions that have sustained them—we can also discern the political and economic regimes that situate their constant transformation.