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Milk!: A 10,000-Year Food Fracas

Autor Mark Kurlansky
en Limba Engleză Hardback – 9 aug 2018

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.

According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.

Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.

Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

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Specificații

ISBN-13: 9781632863829
ISBN-10: 1632863820
Pagini: 400
Ilustrații: B&W images throughout
Dimensiuni: 156 x 235 x 30 mm
Greutate: 0.68 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Locul publicării:New York, United States

Caracteristici

Kurlansky's first global food history since the bestselling, award-winningCodandSalt:Surprising cultural histories of a staple element in human civilization have been Kurlansky's bestsellers. The story of milk has an especially broad, global appeal.

Notă biografică

Mark Kurlanskyis theNew York Timesbestselling author ofHavana,Cod,Salt,Paper,The Basque History of the World,1968, andThe Big Oyster, among other titles. He has received the Dayton Literary Peace Prize,Bon Appetit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City. www.markkurlansky.com

Recenzii

[A] readable and almostunreasonably fascinatingbook
Providesa treasure trove of fascinating detail. An insightful history of a foodstuff that has been enjoyed and argued over for millennia
[A]rich, fascinating and comprehensivehistory
A feat of investigation, compilation and organisation... Altogether a complex and rich survey,Milk!is a book well worth nursing
The sort of book that Proust might have written had Proust become distracted by the madeleine ...You step away from this book with a new vantage on history
Kurlansky's entertaining, fast-paced history of milk exhibits his usual knack for plumbing the depths of a single subject ... Kurlansky's charming historybrims with excellent stories and great details
Cod, salt, paper, oysters, 1968, and Havana - Kurlansky always picks a singular subject, then runs with it as he provides historical and cultural context
The author ofSalt(2002) andCod(1997) tackles another staple food in this chatty history of milk andsome of the many products made from it ... Kurlansky'swide-ranging curiositymakes a familiar topic seem exotic
A wide-ranging history of a surprisingly controversial form of nourishment ...Chock-full of fascinating details
Afascinating and comprehensivebook that will keep readers engaged and entertained ... Will appeal to both foodies and readers of world history
Fascinating . . . Every chapter ofMilk!entrances with I-did-not-know-that facts and observations.
As with Mark Kurlansky'sCodandSalt, I wish I had writtenMilk!Never would I have thought that so elementary a liquid food had such an intriguing history, one that includes science, politics, economics, and gourmandize. A great read on a great subject!
Mark Kurlansky, the best-selling author ofCodandSalt, traces the 10,000-year-old cultural, economic, and culinary trajectory of this dietary staple, packing in dairy-centric recipes both ancient and modern.
Calcium-heavy gold . . . the fine cream of the book rises to the top.
A prolific and spirited explicator of the the world, Kurlansky has written on subjects as varied as 1968, Cuba, and European Jewry, but his sweet spot is literature on single forms of nutrition and sustenance, with books such asCod: A Biography of the Fish that Changed the WorldandSalt: A World History. He now turns his attention to the mother of all subjects--milk--which he sees as the most argued-over food of the past 10,000 years. In this entertaining and constantly surprising book, he chronicles debates and disputes over milk (breast or bottle, pasteurized or homogenized, genetically modified or raw) and even finds that fierce disagreements over wet nurses involved not whether to use one, but whether brunettes or blondes were better.
Something to enjoy with a cold class of (what else) milk and a warm cookie.
Best-selling author Mark Kurlansky follows upCod(1997) andSalt(2002) with another zestful exploration of one foodstuff - milk - through history and a range of lenses . . . Kurlansky keeps up a cracking pace on a tour that covers classical geographer Strabo griping about the Celts' milk consumption; the disease-generating dairies of nineteenth-century New York City; lactose intolerance in China; and 126 recipes for everything from ghee to syllabub.
From the first page of this book, you'll be fascinated by how much milk, and its relatives like cheese, whey, and ice cream, have infiltrated our lives over thousands of years. If you've ever found yourself in a debate about what milk is the best milk--goat, cow, human?!--this book will equip you with all the random tidbits to strengthen your rebuttal.
It may be a stretch to say that by understanding the history of milk that one can understand the history of the world, but maybe not that much of a stretch . . . As Kurlansky shows throughoutMilk!, the story of dairy is really the story of civilization . . . WhatMilk!does particularly well is elucidate the history of conflict around all things milk.
Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.
Magnificent . . . a towering accomplishment.
Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.
Kurlansky finds the world in a grain of salt.
Kurlansky approaches Havana like an Impressionist painter, building the image of this metropolis of 2 million inhabitants with subtle brushstrokes.
An early favorite . . . Everybody can learn, and everybody will eat.