- Shopping Bag ( 0 items )
From the Publisher
Cheese, glorious cheese. Who knew the 9,000 years of innovation, lore, history, and romance in your story? Who knew skim milk cheeses initially flourished not for diet reasons, but because they were cheaper for London’s working-classes? That higher-temperature cooking techniques contributed to the development of dry and aged cheeses? Or that economics, religion, social mores, climate, and—well, nearly anything—has influenced the evolution of cheese in all its forms, styles, tastes, shapes, and uses? Paul S. Kindstedt knows, and now, through his impeccably researched, and carefully assembled book, any cheese lover can know, too. Kindstedt’s is a book written with scholarly rigor; yet, that detail-laden precision also makes it palatable for foodies curious about how and why food choices, production, and tastes have emerged over centuries—the person jazzed to learn, for example, that ‘Grated cheese seems to have occupied a special place in Greek culture’ indicated by a wounded soldier being served ‘an elixir consisting of Pramnian wine on which (his slave) sprinkles goat’s-milk cheese, grated with a bronze grater,’ or that the seasonal movement of cows across south-central France inspired techniques for producing longer-lasting mountain cheeses. Like the range of cheeses available today, at times Cheese and Culture can be overwhelming, and the chapter on regulation reads like an alphabet soup of agency abbreviations and acronyms. But, like the veined or sharply flavored offerings on a cheese plate, one could choose to skip it and still be satiated.