Livre - Cheese and Culture

“Cheese and Culture is essential reading for anyone who loves cheese and, equally, cares about the future of food itself.”–Laura Werlin, author, Laura Werlin’s Cheese Essentials “All honor and respect to Aristaious–the Greek god who taught us to make cheese–and to Paul Kindstedt, who in Cheese and Culture teaches us its glorious history ever since.”–Rob Kaufelt, proprietor, Murray’s Cheese NYC “Cheese and Culture is the most comprehensive cheese book ever written by an American, a great addition to our collective cheese library.”–Gordon Edgar, cheese buyer and author, Cheesemonger: A Life on the Wedge “No cheese lover or cheesemaker’s education will be complete without reading of the epic journey of cheese as it influences and is influenced by human civilization. Paul Kindstedt steers the reader through a vast sea of history with the steady, inspired hand and confidence of a seasoned captain of his subject. What a gift to the world of cheese!”–Gianaclis Caldwell, cheesemaker and author, MAstering Artisan Chessmaking BEHIND EVERY TRADITIONAL TYPE OF CHEESE THERE LIES A FASCINATING STORY of how it came to be. By examining the role of the cheesemaker throughout world history, and exploring a few basic principles of cheese science and technology, author Paul Kindstedt (American Farmstead Cheese) shows how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture tells the story of how cheese history intersects with some of the pivotal periods in human history and in many cases shaped the lives of cheesemakers and the diverse cheeses they developed. Kindstedt has composed a grand narrative that binds all cheeses together into a single history, one that started with the discovery of cheese making in the neolithic age and that is still unfolding to this day.