Cheese And Culture

Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
ISBN: 1603584129
Size: 15.43 MB
Format: PDF, ePub, Mobi
View: 6882
Download Read Online
This book reconstructs that 9000-year story based on the often fragmentary information that we have available.


Author: Juliet Harbutt
Publisher: Willow Creek Press
ISBN: 9781572232006
Size: 10.82 MB
Format: PDF, Docs
View: 5306
Download Read Online
Profiles over 300 cheeses from around the world, describing their flavor, appearance, texture, weight, shape, and maturing time, and provides advice on selecting and serving cheese, cooking with cheese, and creating a perfect cheeseboard


Author: Andrew Dalby
Publisher: Reaktion Books
ISBN: 1861897057
Size: 28.79 MB
Format: PDF
View: 389
Download Read Online
Cheese. Traded. Cheese came before trade. A valuable and transferable food
source, more easily transported than wine or olive oil, it may well have been one
of the commodities with which trade began. Ever since that date, whenever it was
, cheese has saved its producers from starvation not only because they could eat
it but because they could exchange it for other essential commodities. The
distance over which cheese travelled increased gradually. That very first piece of
direct ...

The Oxford Companion To Cheese

Publisher: Oxford University Press
ISBN: 0199330891
Size: 54.52 MB
Format: PDF
View: 5938
Download Read Online
The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production.

Cheese Chemistry Physics And Microbiology

Author: Patrick F. Fox
Publisher: Springer Science & Business Media
ISBN: 1461528003
Size: 10.32 MB
Format: PDF, ePub, Docs
View: 5160
Download Read Online
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese.

Cheese Major Cheese Groups

Author: P. F. Fox
Publisher: Aspen Publishers
ISBN: 9780412535109
Size: 48.64 MB
Format: PDF, ePub
View: 2747
Download Read Online
This two-volume work was first published in 1987. This second edition covers all the subjects treated in the first edition with many revisions and updates, and the addition of several new topics.


Author: Carol Jones
Publisher: Macmillan Education AU
ISBN: 9781420261233
Size: 43.77 MB
Format: PDF, ePub, Mobi
View: 4187
Download Read Online
"This paperback book shows students where cheese comes from, and how it is processed from production to consumer.Students can find out about:the history of cheesedifferent kinds of cheese eaten around the worldlarge-scale and small-scale ...