Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture)
| Author | : | |
| Rating | : | 4.95 (539 Votes) |
| Asin | : | 0520290151 |
| Format Type | : | paperback |
| Number of Pages | : | 320 Pages |
| Publish Date | : | 2013-11-20 |
| Language | : | English |
DESCRIPTION:
At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. However, Bronwen and Francis Percival find reason for optimism. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel. . Around the world—not just in France, but also in the United States, England, and Australia—enterprising cheesemakers are exploring the techniques of their great-grandparents. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explore
The plumbing of emerging science and the articulation of the polemic of artisan food in an age of industrial agriculture is masterfully unpacked in this beautifully written book. Milk and cheese are demystified and explained, with far-ranging discussions of great interest to anyone with an insatiable curiosity about cheese, or food production more broadly.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation “This is a cheese book like no other. The Percivals manage to dissect nearly every aspect of cheesemaking—from micr