Abstract
Brad Weiss's ethnographic contribution to the anthropology of food considers shifting cultural values in the hob industry in North Carolina's Piedmont region. What makes a particular breed of pig 'local'? What makes its attributes more desirable and competitive relative to other varieties? What concepts underlie constructions of 'authenticity'? And what meaning to people derive and add to the burgeoning field of post-parlour pig production? Weiss interrogates the concepts of value, authenticity and meaning against a backdrop of North Carolina's lucrative recent history of parlour-raised pigs.
| Original language | English |
|---|---|
| Article number | 17 |
| Pages (from-to) | 297-299 |
| Number of pages | 3 |
| Journal | Anthropological Forum: a journal of social anthropology and comparative sociology |
| Volume | 27 |
| Issue number | 3 |
| Publication status | Published - 21 Jul 2017 |