Fabriquer un fromage de chèvre et démultiplier le « local »


This paper consists of an analysis as fine as possible of the route of a goat cheese called local-bio-artisanal by its producers from the meadow to the plate. By following the many practical and symbolic ways of making this cheese, we try to highlight different dimensions of the local. We show that the local overrides its spatial anchoring and, in so doing, the dual partitioning of which it is too often the object. We also show the various forms of attachment and detachment between the human and non-human protagonists of this production, described as local but whose arrangements evolve as it emerges

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oai:doaj.org/article:7f8a3c4266004eaea710b527a9db030fLast time updated on 6/4/2019

This paper was published in Directory of Open Access Journals.

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