Read Milk!: A 10,000-Year Food Fracas by Mark Kurlansky Online

Milk!: A 10,000-Year Food Fracas

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....

Title : Milk!: A 10,000-Year Food Fracas
Author :
Rating :
ISBN : 9781632863829
Format Type : Hardcover
Number of Pages : 400 pages
Url Type : Home » Milk! » Milk!: A 10,000-Year Food Fracas

Who moved my milk Livemint The world s largest milk consuming nation is having a crisis of faith with dairy Can new techniques of production and high end alternatives make the glass appear The Surprisingly Intolerant History of Milk History On May , , Frank Leslie s Illustrated Newspaper ran a scandalous article on a seemingly benign topic milk In a , word expose, the paper characterized a Fracas Robert Piguet perfume a fragrance for women Fracas was first launched in and then reissued in Intoxicating fragrance in Parisian style, known for its refined simplicity, and as an objec Museum of Food and Drink MOFAD The Museum of Food and Drink MOFAD is creating the world s first large scale food museum with exhibits you can eat MOFAD seeks to advance public understanding of University Challenge contestants have on air fracas Furious backlash as ex Trump campaign manager Corey Lewandowski says WOMP, WOMP about year old girl with Down syndrome getting Why Milk Has Been Controversial for , Years Time Mark Kurlansky is the author, most recently, of Milk A , Year Food Fracas A quart of milk may sit in virtually every refrigerator, but milk has never been Milk Mark Kurlansky, Author of Cod and Salt A brand new book traces the history of milk back , years. Madonna Truth or Dare perfume review Now Smell Truth or Dare is the debut scent from pop icon Madonna I am frequently forced to research the celebrities whose perfumes I review here, but even I Food history Wikipedia Food history is an interdisciplinary field that examines the history of food and nutrition, and the cultural, economic, environmental, and sociological impacts of food. Producer at centre of Jeremy Clarkson fracas fears row The BBC producer involved in the fracas with Jeremy Clarkson is terrified he is going to lose his job, sources claimed Oisin Tymon has been working on the Top Gear

Milk!: A 10,000-Year Food Fracas Reviews

  • Rhonda Lomazow

    Wonderful look a trip through the history of Milk fulll of facts and delicious yummy recipes.Thanks # NetGalley #bloomsbury for advance copy.

  • Jennifer

    I was given an advanced copy of this book by NetGalley in exchange for an honest review.

    I really like this kind of micro history that focuses on a single event or single topic, in this case the history of Milk. This book is a nice mix of history and historic and modern recipes so it's a bit different than some of single topic books but I really enjoyed it. The detailed uses for milk (and all dairy) across cultures, through history, is fascinating and it's interesting to see how the recipes chang

  • Heather

    I hesitated to give this tale three stars - overall it was closer to a two. Kurlansky’s writing remains interesting, though I found him to be slightly repetitive in this latest work. The larger problem is the sheer number of recipes in the book - there must be nearly as much text dedicated to recipes as there is to the writing. I usually fly though his books, but this one was more of a slog. A reluctant and slightly resentful hike between the interesting tidbits that make this book worth picking ...more

  • Matt

    First and foremost, a large thank you to NetGalley, Mark Kurlansky, and Bloomsbury (USA) Publishing for providing me with a copy of this publication, which allows me to provide you with an unbiased review.

    I remember an advertising campaign from my youth that extolled the virtues and health benefits of drinking milk. It stuck with me and I have tried to present the same positive outlook to my son. When I saw the latest Mark Kurlansky book, all about the history of milk, I could not help but wonde

  • Franc

    This is skim milk compared to the richness, of Salt: A World History or Cod: A Biography of the Fish that Changed the World. It's a bit too watered down with recipes.

  • Mimi

    Loved Cod and Salt; Milk, not so much. Kind of dull, actually.

  • Nann

    Kurlansky is both a food historian and a master of narrative nonfiction, the genre that treats a single topic exhaustively and entertainingly. From early civilization to organic farming, from yogurt and butter and cheese, with breastfeeding and formula, cattle breeding -- he covers it all.

    My delight in the book (I like the genre and I've enjoyed Kurlansky's books about cod, oysters, salt, and paper) was somewhat diminished by the choppiness of many paragraphs. Also, there are several references

  • Donna Kimball

    As with all of Mr Kurlansky's books--this is a fascinating look at how milk became an important foodstuff for many cultures.