Naslov
When is a Cheese Not a Cheese? Thinking About the Invisibles in Cheese Production

Autori
Czerny, Sarah Caroline

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
4. Dani kulturne animaliSTike Galeb nije tica / Guć, Josip - Split : Hrvatsko bioetičko društvo, 2022, 62-63

ISBN
978-953-8393-03-7

Skup
4. Dani kulturne animaliSTike „Galeb nije tica"

Mjesto i datum
Split, Hrvatska, 19.10.2022. - 21.10.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Recenziran

Ključne riječi
Cheese, microbes, veganism, human-animal relations

Sažetak
In this paper I consider the relation between the “human” and the “animal” in vegan cheese production. For many consumers, the absence of the animal in vegan cheeses is precisely the reason why they are vegan cheeses. Yet this absence of the animal is also the reason why for others such cheeses should not be considered as cheese. For instance, in the European Union legal space, vegan cheeses cannot be labelled as cheese because they have not been made using animal milk. However, in this paper I take an analytical perspective that decentres humans as being the only cheesemakers, where I consider the work of microbes in cheese production. As with dairy-based cheeses, microbes have a central role in the production of fermented vegan cheeses, and cheesemakers need to closely follow their (the microbes’) sociality to be able to guide them through the cheese production process. As a result, I argue that animality actually has a critical role vegan cheese production, which is the point I consider for the final part of the paper.

Izvorni jezik
Engleski

Znanstvena područja
Etnologija i antropologija

POVEZANOST RADA