Cheese and Culture
Chelsea Green Publishing Co (Verlag)
978-1-60358-506-4 (ISBN)
There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.
This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.
Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is the author of Cheese and Culture: A History of Cheese and its Place in Western Civilization, and the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council. He has received national professional recognition for both his research and teaching and currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.
1. Southwest Asia and the ancient origins of cheese
2. Cheese, religion, and the cradle of civilization
3. Bronze, rennet, and the ascendancy of trade
4. Greece, cheese, and the Mediterranean miracle
5. Caesar, Christ, and systematic cheese making
6. The manor, the monastery, and the age of cheese diversification
7. England, Holland, and the rise of market-driven cheese making
8. The Puritans, the factory, and the demise of traditional cheese making
9. The cultural legacy of cheese making in the Old and New Worlds
Erscheint lt. Verlag | 26.6.2013 |
---|---|
Zusatzinfo | Index; Bibliography; Maps; Illustrations, black and white |
Verlagsort | White River Junction |
Sprache | englisch |
Maße | 153 x 229 mm |
Gewicht | 408 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
Geisteswissenschaften ► Geschichte | |
Sozialwissenschaften | |
Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
ISBN-10 | 1-60358-506-0 / 1603585060 |
ISBN-13 | 978-1-60358-506-4 / 9781603585064 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
aus dem Bereich