| Description |
xiv, 385 pages : illustrations ; 25 cm |
| Bibliography |
Includes bibliographical references (pages [347]-357) and indexes. |
| Contents |
Part one. The safety of curds -- The first taste of sweetness -- Going sour in the fertile crescent -- Cheesy civilization -- Buttery barbarians -- Desert milk -- The days of milk and beer -- The cheese heads -- To make pudding -- Everyone's favorite milk -- Part two. Drinking dangerously -- Dying for some milk -- The first safe milk -- A new and endless fight -- Industrial cows -- Modern cuisines -- Part three. Cows and truth -- The buttering of Tibet -- China's growing tolerance -- Trouble in cow paradise -- Raw craftsmanship -- The search for consensus -- Risky initializations. |
| Summary |
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. |
| Subject |
Dairy products -- History.
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Dairy products industry -- History.
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Milk -- History.
|
| ISBN |
9781632863829 (hardcover) |
|
1632863820 (hardcover) |
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