Reinventing the wheel
Subtitle: milk, microbes, and the fight for real cheese
By: Bronwen Percival, Francis Percival
Contributors: Percival, Francis, 1978- author
Series: California studies in food and culture -- 65; California studies in food and culture -- 65.
Publisher: Zed Books
Published: 2017
Language: eng
Number of pages: 294
ISBN-13: 9780520290150
Subjects: Cheese; Raw milk; Cheesemaking; Microbiology; Cheese industry; Cheesemakers; Technological innovations; Dairy farming
Description: "Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Notes: Includes bibliographical references and index.
Table of contents: title: Prologue : the lost world; title: Ecologies; title: Real cheese; title: The third rail; title: Breed; title: Feed; title: Microbe farming; title: Risk; title: Cultures; title: Families and factories; title: Expertise; title: Markets; title: Reinventing the wheel.