Download e-book for iPad: Cheese: A Global History (Edible Series) by Andrew Dalby

By Andrew Dalby

ISBN-10: 1861897057

ISBN-13: 9781861897053

Take a slice of bread. It's completely ok in and of itself. possibly it has a pleasant, crisp crust or the odor of sourdough. yet particularly, it's type of uninteresting. Now soften a few cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, scrumptious. Cheese—it's the staple nutrients, the accent that makes every thing higher, from the hamburger to the standard sandwich to a bowl of macaroni. regardless of its many makes use of and adaptations, there hasn't ever prior to been an international heritage of cheese, yet right here ultimately is a succinct, authoritative account, revealing how cheese was once invented and the place, while, or even why.

In bite-sized chapters famous nutrition historian Andrew Dalby tells the genuine and

savory tale of cheese, from its prehistoric invention to the instant of its sleek rebirth. right here you can find the main historic cheese appellations, the 1st written description of the cheese-making procedure, an inventory of the luxurious cheeses of classical Rome, the medieval rule-of-thumb for making a choice on strong cheese, or even the tale of the way dependable cheese lover Samuel Pepys kept his parmesan from the good fireplace of London. Dalby unearths that cheese is among the such a lot historical of civilized meals, and he means that our ardour for cheese may also lay in the back of the early institution of worldwide trade.

Packed with enjoyable cheese evidence, anecdotes, and pictures, Cheese also

features a variety of old recipes. if you crave a smelly stilton, a creamy brie, or a salty pecorino, Cheese is the best snack of a ebook.

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Extra resources for Cheese: A Global History (Edible Series)

Example text

Afterwards he curdled half of the white milk and put it aside in woven baskets’, keeping the other half for drinking. Next, for fuller cheese-making instructions, we can look to the Roman authors of farming books, beginning with Varro, a polymath and contemporary of Augustus who understood the business of farming in Italy thoroughly.  They begin to make cheese at the spring rising of the Pleiades . . In spring they milk early for cheese-making, in other seasons around midday, though owing to geography and to differences in food it is not the same everywhere.

Aristotle does not discuss the maturing of cheese. From reading him one might assume that the small trophalides, fresh cheeses selling for a tiny silver coin, were typical; also that science can explain everything. Even the very oldest texts – the Homeric epics – show that this is not the whole story. In the Iliad Nestor, after a busy day at the siege of Troy, is revived by a posset consisting of grated cheese mixed into wine, and the poet tells us exactly how it was done: ‘First she moved a table up to them, a fine polished table with a dark gleaming stand, and on it she placed a bronze dish with an onion in it as relish to the drink, and also yellow honey; and next came the heap of holy barley meal; and then a splendid goblet .

We notice the bronze grater – they are occasionally found at Greek archaeological sites of this period – and the cheese that was not just mature but hard enough to grate. Some of the epic detail seems incongruous; even more so when it is echoed in the Odyssey as Odysseus and his men are welcomed to Circe’s magic island: ‘She led them in and sat them on chairs and stools, and stirred for them cheese and barley meal and yellow honey into Pramnian wine, and mixed harmful drugs with the food’, with the result that Odysseus’s men were turned into pigs; but the kykeon, a mixture made by stirring in just the way that milk is stirred while it curdles, had deep religious overtones.

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Cheese: A Global History (Edible Series) by Andrew Dalby


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