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Wisconsin’s “Happy Cows”? Articulating heritage and territory as new dimensions of locality

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  • Sarah Bowen
  • Kathryn Master

Abstract

In this article, we suggest that attending to the roles of heritage and territory could help reshape local food systems in the US: first, by incorporating more producer voices and visions into the conversation; and second, by considering more deeply the characteristics of the places where food is produced. Using the Wisconsin artisanal cheese network as a case study, we have traced how artisanal producers frame their collective heritage and links to their territory. They describe a heritage that includes a cultivation of embedded, “situated” agricultural knowledge(s) and a commitment to specific quality practices as well as a connection to terroir—the specific ecologies and social contexts of their farm or region. We argue that their articulation of this heritage and terroir is both an emergent, ongoing process of adapting to changing market, cultural, and geographic conditions and an effort to recover valued traditions and practices and (re)connect to specific places. Copyright Springer Science+Business Media Dordrecht 2014

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  • Sarah Bowen & Kathryn Master, 2014. "Wisconsin’s “Happy Cows”? Articulating heritage and territory as new dimensions of locality," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 31(4), pages 549-562, December.
    • Handle: RePEc:spr:agrhuv:v:31:y:2014:i:4:p:549-562
    DOI: 10.1007/s10460-014-9489-3
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    References listed on IDEAS

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    Cited by:

    1. Kathryn Teigen De Master & James LaChance & Sarah Bowen & Lillian MacNell, 2019. "Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors," Sustainability, MDPI, vol. 11(10), pages 1-23, May.
    2. Clare Hinrichs, 2016. "Fixing food with ideas of “local” and “place”," Journal of Environmental Studies and Sciences, Springer;Association of Environmental Studies and Sciences, vol. 6(4), pages 759-764, December.

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