CHEESE AND CULTURE A HISTORY OF CHEESE AND ITS PLACE IN WESTERN CIVILIZATION

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Cheese And Culture

Author : Paul Kindstedt
ISBN : 9781603584128
Genre : Cooking
File Size : 32.67 MB
Format : PDF, Docs
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Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. 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.
Category: Cooking

Cheese And Culture

Author : Paul Kindstedt
ISBN : 9781603585064
Genre : Cooking
File Size : 57.84 MB
Format : PDF, ePub, Docs
Download : 158
Read : 1011

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. 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.
Category: Cooking

Cheese And Culture

Author : Paul Kindstedt
ISBN : 9781603584111
Genre : Cooking
File Size : 41.14 MB
Format : PDF, Kindle
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Read : 539

Behind every traditional type of cheese there lies a fascinating story of how it came to be. By examining the role of the cheesemaker throughout world history, and by exploring a few basic principles of cheese science and technology, Paul Kindstedt offers this uniquely focused and in-depth look at the origins and development of cheese, from prehistoric times to the present day. The author also tells a larger story, a sweeping narrative that binds all cheeses together in a single history - one that started with the discovery of cheese-making in the Neolithic Age and that is still unfolding to this day. Cheese and Culture reconstructs that 9,000 year old story, based on the often fragmentary information that we have available. The book offers a useful lens through which to view our 21st century attitudes to cheese and towards food in general. Exhaustively researched and highly readable, this refreshingly original work will appeal to anyone who loves history, food and, especially, good cheese.
Category: Cooking

American Farmstead Cheese

Author : Paul Kindstedt
ISBN : 9781931498777
Genre : Cooking
File Size : 89.30 MB
Format : PDF
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American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry, and business strategies. Paul Kindstedt explores the rich traditions of European and early American cheeses and their influence on today's artisan and farmstead cheesemakers. Kindstedt combines his love for small scale cheese production with his scientific expertise to provide a wealth of practical resources.
Category: Cooking

Cheesemonger

Author : Gordon Edgar
ISBN : 9781603582377
Genre : Cooking
File Size : 88.2 MB
Format : PDF
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A professional cheesemonger recounts his life and career along with information on the various aspects of the cheese movement, including animal rights, co-operatives, and the politics of cheese.
Category: Cooking

Cheese And Microbes

Author : Catherine W. Donnelly
ISBN : 9781555818593
Genre : Science
File Size : 65.79 MB
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A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
Category: Science

The Science Of Cheese

Author : Michael H. Tunick
ISBN : 9780199922307
Genre : Science
File Size : 73.65 MB
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Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
Category: Science

Cheese For Dummies

Author : Culture Magazine
ISBN : 9781118145524
Genre : Cooking
File Size : 86.49 MB
Format : PDF, Mobi
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An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs. Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.
Category: Cooking

Who Cut The Cheese

Author : Jim Dawson
ISBN : 9780307778789
Genre : Humor
File Size : 84.28 MB
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We've told you HOW TO SHIT IN THE WOODS. We've taken you UP SHIT CREEK. Now, we dare to ask the eternal question...WHO CUT THE CHEESE? Which is to say, what exactly is a fart? Why do we do it? Why do we hide it when we do it? And why do we find farts so darn funny? A cut above anything else on the subject, this book really lets go and tells all, getting to the bottom of these mysteries. Author Jim sniffs out a load of historical and scientific fart tales, then offers the kind of fun facts you'll be dying to let slip at social occasions, in chapters like "Fart Facts That Aren't Just Hot Air," "Gone with the Wind" (on famous movie farts), and "Le Petomane & the Art of the Fart" (on the most famous windbag in history). From fact to fiction to frivolous flatulence, this book is unquestionably a ripping good read. From the Trade Paperback edition.
Category: Humor

Reinventing The Wheel

Author : Bronwen Percival
ISBN : 9780520290150
Genre : Cooking
File Size : 60.79 MB
Format : PDF
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"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Category: Cooking