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Klein, Jakob A. (2018) 'Heritagizing Local Cheese in China: Opportunities, Challenges, and Inequalities.' Food and Foodways, 26 (1). pp. 63-83.

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Abstract

The author discusses the heritagization of local foods in China, based on his ethnographic research into the production, marketing, and consumption of rubing or “milk cake,” a goat milk cheese made in Yunnan province in the southwest of the country. The article draws attention to regional and ethnic dimensions to heritagization processes in China, sheds light on the relationship between heritagization and state projects of agricultural modernization, and raises critical questions about the opportunities and challenges for smallholder producers to create and capture value in the growing market for Chinese local heritage foods.

Item Type: Journal Article
SOAS Departments & Centres: School Research Centres > SOAS Food Studies Centre
Departments and Subunits > Department of Anthropology & Sociology
ISSN: 07409710
Copyright Statement: © 2018 Taylor & Francis Group, LLC. This is an Accepted Manuscript of an article published by Taylor & Francis in Food and Foodways on 24 Jan 2018, available online: http://www.tandfonline.com/10.1080/07409710.2017.1420354
DOI (Digital Object Identifier): https://doi.org/10.1080/07409710.2017.1420354
Date Deposited: 08 Jan 2018 07:39
URI: http://eprints.soas.ac.uk/id/eprint/25066
Funders: British Academy

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