Erhältlich:
Nicht auf Lager
Buch (Softcover): Fachbuch
Reinventing the Wheel
Milk, Microbes and the Fight for Real Cheese
Verlag:
Bloomsbury Publishing Unsere-Artikel-Nr.: 385W9E8
EAN: 9781472955531
Erhältlich:
Nicht auf Lager
Zustellung: Fr, 23.10.2026
Versand: Kostenlos
CHF 25.06
Beschreibung
Wine and Spirits Book of the Year 2017. A fascinating look into the world of cheese and its creators. In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel. explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production. While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.
Spezifikationen
Sprache
- Englisch
Autor
- Bronwen Percival
- Francis Percival
Erscheinungsjahr
- 2019
Format
- Buch (Softcover)
Anzahl Seiten
- 384