Cheese And Culture
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Author |
: Paul Kindstedt |
Publisher |
: Chelsea Green Publishing |
Total Pages |
: 274 |
Release |
: 2012-04-01 |
ISBN-10 |
: 9781603584111 |
ISBN-13 |
: 1603584110 |
Rating |
: 4/5 (11 Downloads) |
Synopsis Cheese and Culture by : Paul Kindstedt
"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 basedon 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 ofthe 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 bookoffers 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"--Provided by publisher.
Author |
: Paul Kindstedt |
Publisher |
: Chelsea Green Publishing |
Total Pages |
: 275 |
Release |
: 2012-04-01 |
ISBN-10 |
: 9781603584128 |
ISBN-13 |
: 1603584129 |
Rating |
: 4/5 (28 Downloads) |
Synopsis Cheese and Culture by : Paul Kindstedt
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.
Author |
: Paul Kindstedt |
Publisher |
: Chelsea Green Publishing |
Total Pages |
: 290 |
Release |
: 2005 |
ISBN-10 |
: 9781931498777 |
ISBN-13 |
: 1931498776 |
Rating |
: 4/5 (77 Downloads) |
Synopsis American Farmstead Cheese by : Paul Kindstedt
A guide to cheese making history, technique, artistry, and business strategies.
Author |
: Ricki Carroll |
Publisher |
: Storey Publishing |
Total Pages |
: 289 |
Release |
: 2002-10-14 |
ISBN-10 |
: 9781580174640 |
ISBN-13 |
: 1580174647 |
Rating |
: 4/5 (40 Downloads) |
Synopsis Home Cheese Making by : Ricki Carroll
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Author |
: Mary Karlin |
Publisher |
: Ten Speed Press |
Total Pages |
: 258 |
Release |
: 2011-08-23 |
ISBN-10 |
: 9781607740445 |
ISBN-13 |
: 1607740443 |
Rating |
: 4/5 (45 Downloads) |
Synopsis Artisan Cheese Making at Home by : Mary Karlin
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
Author |
: Heather Paxson |
Publisher |
: Univ of California Press |
Total Pages |
: 321 |
Release |
: 2013 |
ISBN-10 |
: 9780520270183 |
ISBN-13 |
: 0520270185 |
Rating |
: 4/5 (83 Downloads) |
Synopsis The Life of Cheese by : Heather Paxson
""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir"
Author |
: Juliet Harbutt |
Publisher |
: Penguin |
Total Pages |
: 354 |
Release |
: 2015-07-07 |
ISBN-10 |
: 9781465443724 |
ISBN-13 |
: 146544372X |
Rating |
: 4/5 (24 Downloads) |
Synopsis World Cheese Book by : Juliet Harbutt
The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.
Author |
: Bronwen Percival |
Publisher |
: Univ of California Press |
Total Pages |
: 316 |
Release |
: 2017-09-05 |
ISBN-10 |
: 9780520290150 |
ISBN-13 |
: 0520290151 |
Rating |
: 4/5 (50 Downloads) |
Synopsis Reinventing the Wheel by : Bronwen Percival
"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.
Author |
: Liz Thorpe |
Publisher |
: |
Total Pages |
: 418 |
Release |
: 2017-09-26 |
ISBN-10 |
: 9781250063458 |
ISBN-13 |
: 1250063450 |
Rating |
: 4/5 (58 Downloads) |
Synopsis The Book of Cheese by : Liz Thorpe
From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.
Author |
: Laura Werlin |
Publisher |
: Harry N. Abrams |
Total Pages |
: 0 |
Release |
: 2007-10-01 |
ISBN-10 |
: 1584796278 |
ISBN-13 |
: 9781584796275 |
Rating |
: 4/5 (78 Downloads) |
Synopsis Laura Werlins Cheese Essentials by : Laura Werlin
An introduction to cheese covers such topics as milk differences. rinds and mold, and the eight cheese styles and includes tips on cooking with cheese and fify recipes.