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25 results on '"Cheese -- Social aspects"'

4. Construction Of Communal Premises Legumin, Cheese Factory, Meat Deposit

Subjects
Mimosaceae -- Social aspects, Meat -- Social aspects, Legumes -- Social aspects, Food processing plants -- Social aspects, Beans -- Social aspects, Cheese -- Social aspects, Business, international
Abstract

Contract notice: construction of communal premises legumin, cheese factory, meat deposit The tip of blausasc 06440 blausasc Deadline for receipt of tenders: 11/05/2022 at 16:00 Minimum period of bid validity: [...]

Published
2022

5. Australia's Coon cheese to change name in effort to help 'eliminate racism'; Company has previously resisted calls to change branding, saying it was named after American cheesemaker Edward William Coon

Subjects
Brand names -- Social aspects, Racism -- Social aspects, Cheese -- Social aspects, Dairy products industry -- Social aspects, Brand image -- Social aspects, News, opinion and commentary
Abstract

Byline: Elias Visontay The Australian cheese brand Coon will change its name to help 'eliminate racism' following a campaign stating the product name was offensive to Indigenous Australians. Friday's announcement [...]

Published
2020

9. World famous artist accuses Greggs of 'racism' after bakery refuses to take Scottish bank note and confiscated lunch; Steve Brown, whose trademark McCoo prints of colourful cows have sold worldwide, said staff took his cheese and onion pasty away after first accepting the legal tender

Subjects
Banks (Finance) -- Social aspects -- Intellectual property, Trademarks -- Social aspects, Racism -- Social aspects, Cattle -- Social aspects -- Intellectual property, Employees -- Beliefs, opinions and attitudes, Cheese -- Social aspects -- Intellectual property, Bakers and bakeries -- Social aspects -- Intellectual property, General interest, News, opinion and commentary, Facebook (Online social network) -- Intellectual property
Abstract

Byline: mirror A world-famous artist has accused Greggs of racism after the bakery refused to accept his Scottish bank note in payment. Steve Brown, whose trademark McCoo prints of colourful [...]

Published
2017

10. Cheddar : A Journey to the Heart of America’s Most Iconic Cheese

Author

Gordon Edgar and Gordon Edgar

Subjects
Cheese--Social aspects--United States, Cheddar cheese--United States
Abstract

One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don't call it “American Cheese” for nothing. Cheddar is one man's picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society. More than that, though, cheddar actually holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths. Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well equipped to take readers on a tour through the world of cheddar. For more than fifteen years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of'zines, punk rock, and progressive politics. His fresh perspectives on such a seemingly common topic are as thought provoking as they are entertaining.

Published
2015

11. The Life of Cheese : Crafting Food and Value in America

Author

Heather Paxson and Heather Paxson

Subjects
Food habits--United States, Local foods--United States, Cheesemaking--United States, Cheese industry--United States, Cheese--Social aspects--United States
Abstract

Cheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As'unfinished'commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics of food, land, and labor today.

Published
2013

12. This bank will take cheese as collateral

Author

Marks, Gene

Subjects
Credito Emiliano S.p.A. -- Services -- Forecasts and trends, Cheese -- Social aspects -- Usage, Banking industry -- Services -- Forecasts and trends, Debt financing -- Social aspects -- Methods, Market trend/market analysis, Banking industry, Business, Computers and office automation industries, Telecommunications industry
Abstract

Byline: Gene Marks Equipment. Real estate. Accounts receivable. Inventory. These are all good forms of collateral if your business is looking for a bank loan. But if you're finding yourself [...]

Published
2017

13. Sizing up the competition

Subjects
Cheese -- Social aspects, Business, Business, international, Travel industry
Abstract

Two House of Commons chefs take a peek at the opposition during last week's Ready, Steady, Cook challenge for contract caterers. BaxterStorey saw off 11 rivals to win the 30-minute [...]

Published
2005

14. When Nancy Meyers' cheesecake was in restaurants

Subjects
Cheese -- Social aspects, Arts and entertainment industries, Business, Business, international
Abstract

Lore has it that during the mid-'70s, when director Nancy Meyers was a struggling screenwriter, she baked and sold cheese cakes using an old family recipe. Less known is how [...]

Published
2015

15. Dear cheese diary, today I'm a little blue

Author

Riedl, Sue

Subjects
Cheese -- Social aspects -- Product information -- Management, Company business management, General interest, News, opinion and commentary
Abstract

Byline: SUE RIEDL THE SPREAD thespread@globeandmail.com I have a cheese journal. And it's private. That might seem odd, considering many of my notes are published in this column. But by [...]

Published
2011

16. Weird zone: strange and true artistic antics

Subjects
Installations (Art) -- Exhibitions, Cheese -- Social aspects, Cheese -- Humor and anecdotes, Street art -- Exhibitions, Conceptual art -- Exhibitions, General interest, Science and technology
Published
2006

17. French filles frolic for some cheesy photos

Subjects
Cheese -- Social aspects, Business, Food and beverage industries, Business, international
Abstract

As Marie Antoinette found to her cost, the French are no strangers to decisive action when it comes to the food they feel so passionate about. Alarmed by figures suggesting [...]

Published
2014

18. Say cheese: Maitre fromagers, specialty menus and tasting events -- ewe my God, cheese is the new wine. SINCLAIR STEWART reports

Author

Stewart, Sinclair

Subjects
Cheese -- Social aspects -- Evaluation -- Product information, Gourmet food -- Social aspects -- Evaluation -- Product information, General interest, News, opinion and commentary
Abstract

Byline: SINCLAIR STEWART Ossau-Iraty is one of those French whites you never want to serve too cold, the kind that needs a little time to warm up before revealing its [...]

Published
2005

21. Winter entertaining recipes

Author

Fried, Eunice

Subjects
Brandy -- Social aspects, Cookery (Cheese) -- Social aspects, Cookery -- Social aspects, Fondue -- Social aspects, Cheese -- Social aspects, Business, general, Business, Ethnic, cultural, racial issues/studies, Social aspects
Abstract

If your friends are willing to venture from their cozy homes and brave the chilling cold outdoors, there isn't a better way to spend a winter evening than entertaining them [...]

Published
1992

22. In defense of cheese

Author

Karp, Jonathan

Subjects
Cheese -- Social aspects, Fashion and beauty, General interest
Abstract

Cheese has been wrongfully maligned in the American society. People who are overly health-conscious conjure blocked arteries and cellulite at the mention of the food. In the English language, the word itself has negative connotations. The food itself, however, does have some saving grace. It is good for the teeth and a good source of calcium.

Published
1996

23. Say 'cheese!' The rehab camera is rolling

Subjects
Cheese -- Social aspects, Camera industry -- Social aspects, Business, Health care industry
Abstract

Say cheese! The rehab camera is rolling Heres sensible advice for tele-visits New technology creates not only its own language, but also its own rules of etiquette a whole new [...]

Published
2000

24. By their cheeses shall ye know them

Author

Lander, Nicholas

Subjects
Cheese -- Social aspects, Farm produce -- England, Banking, finance and accounting industries, Business, Business, international
Abstract

There is a large number of cheeses in France, while United Kingdom cheeses tend to be large. There are traditional UK cheeses such as Stilton and Cheddar, and modern cheeses such as Golden Cross. A farmer in Somerset county, England, called Jamie Montgomery, produces a Cheddar which has been voted the best cheese two years running. He argues that it is better not to change the way that he makes cheese because this could affect its quality. He aims to sell his cheese in France where the French believe other countries cannot produce cheese as good as the French product.

Published
1998

25. Perfect partners

Subjects
Cheese -- Social aspects, Wine -- Social aspects, Seniors
Published
1983

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