Alpeggi a fontina, alpeggi a toma: tra Valle d'Aosta e Alpi Marittime. Aime, M. La Ricerca Folklorica, 2001. ![Alpeggi a fontina, alpeggi a toma: tra Valle d'Aosta e Alpi Marittime [link]](https://bibbase.org/img/filetypes/link.svg "link")
Paper doi abstract bibtex This article outlines the main organisational differences between the pasturages devoted to the production of fontina, the hard fat cheese typical of the Aosta Valley, and those where low-fat cheese (toma) was produced. While the collective management of the former generated a centripetal force that helped unify the local communities, the pasturages characterised by the production of toma tended to be run by individual families and could easily turn into a centrifugal force which scattered the members of local communities over the social field and sometimes over a large territory.
@article{aime_alpeggi_2001,
title = {Alpeggi a fontina, alpeggi a toma: tra {Valle} d'{Aosta} e {Alpi} {Marittime}},
issn = {0391-9099},
shorttitle = {Alpeggi a fontina, alpeggi a toma},
url = {http://www.jstor.org/stable/1479791},
doi = {10.2307/1479791},
abstract = {This article outlines the main organisational differences between the pasturages devoted to the production of fontina, the hard fat cheese typical of the Aosta Valley, and those where low-fat cheese (toma) was produced. While the collective management of the former generated a centripetal force that helped unify the local communities, the pasturages characterised by the production of toma tended to be run by individual families and could easily turn into a centrifugal force which scattered the members of local communities over the social field and sometimes over a large territory.},
number = {43},
urldate = {2018-01-21},
journal = {La Ricerca Folklorica},
author = {Aime, Marco},
year = {2001},
keywords = {Antropologia, Gergo pastori, Migrazioni, Piemonte, Roaschia, Val Gesso},
pages = {63--70},
}
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