Milk

A 10,000-Year History

Author: Mark Kurlansky

Publisher: Bloomsbury Publishing

ISBN: 1526614359

Category: History

Page: 400

View: 7344

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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 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. 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 pasteurisation. Profoundly intertwined with human civilisation, milk has a compelling and 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.
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Reinventing the Wheel

Milk, Microbes and the Fight for Real Cheese

Author: Bronwen Percival,Francis Percival

Publisher: Bloomsbury Publishing

ISBN: 1472955501

Category: Science

Page: 304

View: 5968

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Wine and Spirits Book of the Year 2017 In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production. While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.
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Farming to Halves

The Hidden History of Sharefarming in England from Medieval to Modern Times

Author: E. Griffiths,M. Overton

Publisher: Springer

ISBN: 0230240828

Category: History

Page: 263

View: 970

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Farming to halves is the English version of sharefarming, a system of letting land familiar in Europe and the New World, but thought to never have existed in England. This book reveals its hidden history in England, overturning traditional accounts of the relationship between landlords and tenants in the course of English Agrarian development.
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Production and Consumption in English Households 1600–1750

Author: Darron Dean,Andrew Hann,Mark Overton,Jane Whittle

Publisher: Routledge

ISBN: 1134620233

Category: Business & Economics

Page: 264

View: 5761

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This economic, social and cultural analysis of the nature and variety of production and consumption activities in households in Kent and Cornwall yields important new insights on the transition to capitalism in England.
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The small dairy resource book

information sources for farmstead producers and processors

Author: Vicki H. Dunaway,Sustainable Agriculture Research & Education (Program). Southern Region,Sustainable Agriculture Network

Publisher: N.A

ISBN: N.A

Category: Technology & Engineering

Page: 56

View: 2380

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The Local Historian

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Great Britain

Page: N.A

View: 8188

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Issues for autumn 1961- include the Standing Conference for Local History Bulletin.
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Current Contents

Arts & humanities

Author: Institute for Scientific Information (Philadelphia)

Publisher: N.A

ISBN: N.A

Category:

Page: N.A

View: 4259

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