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In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world—not just in France, but also in the United States, England, and Australia—enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.
"Not since Harold McGee's monumental 'On Food and Cooking' (1984) and Sandor Katz's masterly 'The Art of Fermentation' (2012) have I enjoyed and learned so much as I did from the Percivals' book."
--The Wall Street Journal (09/29/2017)
"This book should convince anyone that the making of wondrous cheeses is a science as well as an art."
Prologue: The Lost World ONE * Ecologies TWO * Real Cheese THREE * The Third Rail FOUR * Breed FIVE * Feed SIX * Microbes SEVEN * Risk EIGHT * Cultures NINE * Families and Factories TEN * Expertise ELEVEN * Markets TWELVE * Reinventing the Wheel Acknowledgments Appendix: How to Buy Cheese Glossary Notes Index
ISBN: 9780520290150 ISBN-10: 0520290151 Series: California Studies in Food and Culture Audience:
Number Of Pages: 320 Published: 5th September 2017 Publisher: University of California Press Country of Publication: US Dimensions (cm): 22.9 x 15.2
Weight (kg): 0.54