| Description |
1 online resource (xiii, 313 pages) : illustrations, map |
| Contents |
Preliminaries -- Contents -- List of Illustrations -- Acknowledgments -- 1 Introduction -- 2 Bread and Chocolate -- 3 Reeducating French Palates -- 4 Unsettling Memories -- 5 What's in a Name? -- 6 "Our craft is beautiful . . ." -- 7 Craft as Community, Chocolate as Spectacle -- 8 From Craft to Profession? -- 9 Defending the Local -- 10 Chocolate as Self and Other -- Epilogue -- Appendix: fieldwork sample -- Notes -- References -- Index |
| Summary |
This absorbing narrative follows the craft community of French chocolatiers--members of a tiny group experiencing intensive international competition--as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism |
| Bibliography |
Includes bibliographical references (pages 289-302) and index |
| Notes |
Print version record |
| Subject |
Chocolate -- History
|
|
Chocolate -- France -- History
|
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Chocolate industry -- History
|
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COOKING -- Courses & Dishes -- Chocolate.
|
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Chocolate
|
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Chocolate industry
|
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Chocolade.
|
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Cacaoindustrie.
|
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France
|
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Frankrijk.
|
| Genre/Form |
History
|
| Form |
Electronic book
|
| ISBN |
9780520923942 |
|
0520923944 |
|
0585389993 |
|
9780585389998 |
|
9780520221253 |
|
0520221257 |
|
9780520221260 |
|
0520221265 |
|
