Real Pigs: Shifting Values in the Field of Local Pork
In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers’ markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, Real Pigs reminds us that what we eat and why have implications that resonate throughout the wider social, cultural, and historical world.
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Real Pigs: Shifting Values in the Field of Local Pork
In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers’ markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, Real Pigs reminds us that what we eat and why have implications that resonate throughout the wider social, cultural, and historical world.
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Real Pigs: Shifting Values in the Field of Local Pork

Real Pigs: Shifting Values in the Field of Local Pork

by Brad Weiss
Real Pigs: Shifting Values in the Field of Local Pork

Real Pigs: Shifting Values in the Field of Local Pork

by Brad Weiss

Paperback(New Edition)

$34.95 
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Overview

In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers’ markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, Real Pigs reminds us that what we eat and why have implications that resonate throughout the wider social, cultural, and historical world.

Product Details

ISBN-13: 9780822361572
Publisher: Duke University Press
Publication date: 08/05/2016
Edition description: New Edition
Pages: 312
Product dimensions: 6.00(w) x 8.90(h) x 0.70(d)

About the Author

Brad Weiss is Professor of Anthropology at the College of William & Mary and the author of The Making and Unmaking of the Haya Lived World: Consumption, Commoditization, and Everyday Practice, also published by Duke UniversityPress, and Street Dreams and Hip Hop Barbershops: Global Fantasy in Urban Tanzania.

Table of Contents

Preface  vii

Acknowledgments  xiii

Introduction  1

1. Pigs on the Ground  21
Profile: Eliza MacLean
Profile: John O'Sullivan

2. Pigs in a Local Place  59
Profile: Sarah Blacklin
Profile: Jennifer Curtis

3. Heritage, Hybrids, Breeds, and Brands  107
Profile: Will Cramer
Profile: Ross Flynn

4. Pigs in Parts  155
Profile: Kevin Callaghan

5. A Taste for Fat  187
Profile: Vimala Rajendran
Profile: Sam Suchoff

6. Farm to Fork, Snout to Tail  219

Conclusion. Authentic Connections  243

Notes  255

References  265

Index  277

What People are Saying About This

News & Observer (Raleigh) - Andrea Weigl

"I have covered the Triangle's food scene since 2007, interviewing and profiling many of the same people as Brad Weiss. Revealing layers to the local food movement and the production of pastureraised pork that were previously unknown to me, Real Pigs is a fascinating examination of a local market and, by extension, any local market in the United States."
 

The Life of Cheese: Crafting Food and Value in America - Heather Paxson

"Moving beyond normative debates over whether eating local is a moral good, Brad Weiss shows us that locality itself comes into view through American understandings of what 'good' food is and should be. Real Pigs gives us rich fodder to think about the interconnections of taste and place, consumption and production, capital and labor, humans and animals in the contemporary United States."
 

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