Series in Dairy
Books in Dairy
Cheese
Cheese is one of the most ancient of civilized foods and one of the most nourishing. Despite its many uses and variations, there has never been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when and even why.In bite-sized chapters well-known food historian Andrew Dalby tells the true and savoury story of cheese, from its prehistoric invention to its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and the story of how loyal cheese lover Samuel Pepys saved his parmesan from the Great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods. He suggests that our passion for cheese may even lie behind the early establishment of global trade, and asks in conclusion whether real cheese can survive the current imperative to globalize, pasteurize and sterilize our food. .Packed with entertaining cheese facts, anecdotes and images, Cheese also features a selection of historic recipes. For those who crave a stinky Stilton, a creamy Brie or a salty pecorino, Cheese is the perfect snack.
Milk
Milk, poured over cereal in the morning and splashed in coffee, is part of daily life in the West. Though milk is the sustaining and essential food of all mammals, and worldwide demand for it is growing every year, the majority of the world’s population cannot digest raw cow’s milk. Of those that do drink milk regularly, most have never actually tasted raw milk; what is known as milk today is a heavily treated version far removed from its natural state. In Milk, Hannah Velten explores the myths and misconceptions surrounding the drink. Modern milk processing produces a safe, clean beverage that is far removed from ‘real’ milk straight from the cow, but advocates of raw milk long for the days before pasteurization, homogenization and standardization. Paradoxically, milk back then was likely to be even less natural than today: known as the ‘white poison’, and filled with additives to make it look like milk after extensive watering-down, it was bacteria-ridden and dangerous to the health of invalids and infants. Now that milk has cleaned up its act, it is considered a staple for a healthy and balanced diet. Velten investigates how and why conceptions of milk have shifted in the public consciousness, from the science of nutrition, to dairy industry advertising and government endorsements. Milk will surprise and inform in equal measure.
Milk!
Mark Kurlansky's first global food history since the bestselling Cod and Salt ; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century, mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today, milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
Yoghurt
Yoghurt: A Global History is a fascinating look at the rich history of yoghurt, from its earliest awakenings in Neolithic times to the modern-day phenomena it has become. The book delves into its nutritious properties, analyses worldwide consumption and explores the new developments in yoghurts, including non-dairy varieties, on the go options and its impact in China, Europe and North America. Scientific studies and practical guidance help the reader better understand the plethora of yoghurt products available. Lastly, step by step instructions on how to make foolproof homemade yoghurt are included, as well as mouth-watering international recipes.