{"title":"制作更好的咖啡:玛雅农民和第三世界品味人士如何创造价值》。Edward F. Fischer 著。奥克兰:加州大学出版社,2022 年。306 页。","authors":"Daniel Reichman","doi":"10.1002/sea2.12297","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":45372,"journal":{"name":"Economic Anthropology","volume":null,"pages":null},"PeriodicalIF":1.2000,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Making Better Coffee: How Maya Farmers and Third World Tastemakers Create Value. By Edward F. Fischer. Oakland: University of California Press, 2022. 306 pp.\",\"authors\":\"Daniel Reichman\",\"doi\":\"10.1002/sea2.12297\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":45372,\"journal\":{\"name\":\"Economic Anthropology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.2000,\"publicationDate\":\"2023-10-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Economic Anthropology\",\"FirstCategoryId\":\"90\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/sea2.12297\",\"RegionNum\":4,\"RegionCategory\":\"社会学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"ANTHROPOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Economic Anthropology","FirstCategoryId":"90","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/sea2.12297","RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"ANTHROPOLOGY","Score":null,"Total":0}
Making Better Coffee: How Maya Farmers and Third World Tastemakers Create Value. By Edward F. Fischer. Oakland: University of California Press, 2022. 306 pp.