Kindstedt, first and foremost with his discerning scientific mind, helps historians inform the heretofore mysteries in the cheese making continuum. Kindstedt begins as early as possible with archaeological evidence of early fresh cheese making in the Fertile Crescent and its role in pre-Christian religious ritual. I never imagined that I'd have so much fun reading about cheese. Kindstedt, first and foremost with his discerning scientific mind, helps historians inform the heretofore mysteries in the cheese making continuum. In addition, his Christian beliefs just permeated the book which really distracted from the subject.
Lessons for American Cheese Mongolia offers a stark example, to be sure. Though this book goes off the rails a bit in its general history, it is nice to see how important cheese has been in the development of human culture. The last half of the book concentrates on the European cheese-making tradition and the role of monasteries in the development of aged cheeses. The monastery was Europe's premier economic engine of the Middle Ages. Most of the author's speculation is about who started using coagulants such as rennet, and when. He traces the development of various artisan cheeses throughout Europe and the later industrialization of cheese production, particularly in England and the United States.
Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. A book that made me feel as though I was loosing valuable moments of my life. Beginning with the ancient origins of cheese making and moving through the classical, medieval, and Renaissance periods to the modern era, the author examines the traditional cheeses that came about during each period and how they were tailored to the environment and culture of the time. In the meantime, grazing had become much more intensified. It's a tertiary-source sort of book -- everything's footnoted, but all his sources are academic papers and books and so on.
Although I can't afford some of the more exotic imports that go for as much as thirty dollars per pound, I will make a point of trying small quantities of Dutch Gouda, French Roquefort, and Swiss Gruyere now that I have attained a greater understanding of the impact of cheese on culture. In the beginning, there's a lot of willingness to speculate about cheese history because the evidence simply isn't there. Partially deployed to stressed by adverse weather, but also help stop, and even reverse, climate change, some dairy farmers are returning to 100 percent pasture-based diets for their animals by introducing innovative grazing techniques that they believe will help create happy cows and sequester carbon in the process. This book is so insightful!. Demesne and peasant techniques of making cheese in the medieval times, and how the cooler climate let you pool milk over several days, which produced much more acid cheeses, and also let you ripen it with mold growing on it. Tithing records show that tithes were often paid with cheese and wool. He is the author of Cheese and Culture: A History of Cheese and its Place in Western Civilization, and the co-author of American Farmstead Cheese 2005 with the Vermont Cheese Council.
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. It was very inspiring on that front! Discussing the techni This book starts out a bit slow, covering irrelevant bits of human history, but before it gets a dozen pages in, it has managed to reach the relevant portion: the Neolithic era, where the changing composition of bones from domestic animals points to their being dairy, not meat, producers, and the milk fat on pottery shards. Instead the author goes through pain staking historical details since the beginning of agriculture. Painstakingly researched by a professor at the University of Vermont, Kindstedt points out the strong connection between religion and cheese production. Greek cheese, used as sacrificial offerings and as ingredients in sacrificial cakes, and exported -- the priests of Athena in Athens could not eat local cheese, only imported -- the temple of Artemis in Sparta was famed for its cheese partly because that was a favorite raiding location for Spartan boys, deliberately underfed and punished if caught stealing. He quickly moves on to the introduction of rennet in cheese making and cheese in Greek and Roman civilizations and incorporation into daily life, both mundane and sacred.
Milk changed sources during this time. With Cheese and Culture, noted dairy scientist and author Paul Kindstedt has admirably filled this gap to an extent that should satisfy even the most avid cheese geek. Not so much in China, etc. I was hoping that this book would be to cheese what the book Salt was to salt, but it was a big let down. I hebrewaized my surname on 6th September 1986 to Dǻrori דרורי in Hebrew, دا روري in Arabic. He examines the impact of geography and climate, religion, social status and wealth, transportation and commerce.
But he does end with a timely discussion on raw milk safety and multinational trade laws that impact traditional cheeses, as well as a brief discussion on the artisanal cheese movement. I take my history books pretty seriously. From archaeologists and anthropologists and historians to cheesemakers and consumers who want to deepen their understanding and appreciation of cheese, Dr. Cheese and Culture is the most comprehensive cheese book ever written by an American, a great addition to our collective cheese library. Kindstedt shapes the complex story of cheese.
And because it requires so much milk to make, and cows release methane into the atmosphere, cheese just below meat from ruminant animals such as beef and lamb. My lover suggested I keep it around for those nights when insomnia hits. I thought it seemed kind of dumb, so I just went on my way. Cheese and Culture is essential reading for anyone who loves cheese and, equally, cares about the future of food itself. Then, I played a second quiz called Barbie's Jobs, and the ad for this book came up a second time! To say it wasn't the most fun of reads is an understatement. The time that Athens sacrificed a deliberately simple meal to Castor and Pollux, to remind Athenians of the good old ways; it included cheese. Rennet-based is only definitely identified among the Hittites.