Temporalities of the Cheese Case
Editor’s Note: This is the final installment in SAFN’s four-part 2026 series on temporality in food anthropology. We invite you to explore the other contributions by Janita Van Dyk, Janet Chrzan, and D.H. We. Cheese is an ancient biotechnology for preserving milk. Historically, many styles of cheese were made to travel through trade or nomadic mobility: their curds cooked […]
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