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Reinventing the Wheel

- Milk, Microbes and the Fight for Real Cheese
Af: Francis Percival, Bronwen Percival Engelsk Paperback

Reinventing the Wheel

- Milk, Microbes and the Fight for Real Cheese
Af: Francis Percival, Bronwen Percival Engelsk Paperback
Tjek vores konkurrenters priser

**Wine and Spirits Book of the Year 2017**

A fascinating look into the world of cheese and its creators.

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.

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**Wine and Spirits Book of the Year 2017**

A fascinating look into the world of cheese and its creators.

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.

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Produktdetaljer
Sprog: Engelsk
Sider: 384
ISBN-13: 9781472955531
Indbinding: Paperback
Udgave:
ISBN-10: 1472955536
Kategori: Kulturstudier: mad og samfund
Udg. Dato: 18 apr 2019
Længde: 24mm
Bredde: 197mm
Højde: 129mm
Forlag: Bloomsbury Publishing PLC
Oplagsdato: 18 apr 2019
Forfatter(e): Francis Percival, Bronwen Percival
Forfatter(e) Francis Percival, Bronwen Percival

Kategori Kulturstudier: mad og samfund

ISBN-13 9781472955531

Sprog Engelsk

Indbinding Paperback

Sider 384

Udgave

Længde 24mm

Bredde 197mm

Højde 129mm

Udg. Dato 18 apr 2019

Oplagsdato 18 apr 2019

Forlag Bloomsbury Publishing PLC