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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.
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.
Chapter 1: Ecologies
Chapter 2: Real Cheese
Chapter 3: The Third Rail
Chapter 4: Breed
Chapter 5: Feed
Chapter 6: Microbes
Chapter 7: Risk
Chapter 8: Cultures
Chapter 9: Families and Factories
Chapter 10: Expertise
Chapter 11: Markets
Chapter 12: Reinventing the Wheel
Appendix: How to Buy Cheese Glossary
Notes
Acknowledgements
index
| Erscheinungsjahr: | 2019 |
|---|---|
| Fachbereich: | Allgemeines |
| Rubrik: | Sozialwissenschaften |
| Medium: | Taschenbuch |
| Seiten: | 384 |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781472955531 |
| ISBN-10: | 1472955536 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Percival, Bronwen
Percival, Francis |
| Hersteller: | Bloomsbury Publishing PLC |
| Maße: | 198 x 128 x 27 mm |
| Von/Mit: | Bronwen Percival (u. a.) |
| Erscheinungsdatum: | 18.04.2019 |
| Gewicht: | 0,265 kg |
Chapter 1: Ecologies
Chapter 2: Real Cheese
Chapter 3: The Third Rail
Chapter 4: Breed
Chapter 5: Feed
Chapter 6: Microbes
Chapter 7: Risk
Chapter 8: Cultures
Chapter 9: Families and Factories
Chapter 10: Expertise
Chapter 11: Markets
Chapter 12: Reinventing the Wheel
Appendix: How to Buy Cheese Glossary
Notes
Acknowledgements
index
| Erscheinungsjahr: | 2019 |
|---|---|
| Fachbereich: | Allgemeines |
| Rubrik: | Sozialwissenschaften |
| Medium: | Taschenbuch |
| Seiten: | 384 |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781472955531 |
| ISBN-10: | 1472955536 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Percival, Bronwen
Percival, Francis |
| Hersteller: | Bloomsbury Publishing PLC |
| Maße: | 198 x 128 x 27 mm |
| Von/Mit: | Bronwen Percival (u. a.) |
| Erscheinungsdatum: | 18.04.2019 |
| Gewicht: | 0,265 kg |
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