Hardcover: 128 pages
Publisher: Reaktion Books (November 15, 2009)
Language: English
ISBN-10: 1861895232
ISBN-13: 978-1861895233
Take a slice of bread. It’s perfectly okay in and
of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But
really, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar
or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the
accessory that makes everything better, from the hamburger to the ordinary
sandwich to a bowl of macaroni. Despite its many uses and variations, there has
never before been a global history of cheese, but here at last is a succinct,
authoritative account, revealing how cheese was invented and where, when, and
even why.
In bite-sized chapters well-known food historian
Andrew Dalby tells the true and
savory story of cheese, from its prehistoric
invention to the moment of its modern rebirth. Here you will find the most
ancient cheese appellations, the first written description of the cheese-making
process, a list of the luxury cheeses of classical Rome, the medieval
rule-of-thumb for identifying good cheese, and even the story of how loyal
cheese lover Samuel Pepys saved his parmesan from the great Fire of London.
Dalby reveals that cheese is one of the most ancient of civilized foods, and he
suggests that our passion for cheese may even lay behind the early
establishment of global trade.
Packed with entertaining cheese facts, anecdotes,
and images, Cheese also
features a selection of historic recipes. For
those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese
is the perfect snack of a book.
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