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Cheese: A Global History (Reaktion Books - Edible) Hardcover


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Cheese: A Global History (Reaktion Books - Edible) + Bread: A Global History (Reaktion Books - Edible) + Spices: A Global History (Reaktion Books - Edible)
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Product Details

  • Series: Reaktion Books - Edible
  • Hardcover: 128 pages
  • Publisher: Reaktion Books (November 15, 2009)
  • Language: English
  • ISBN-10: 1861895232
  • ISBN-13: 978-1861895233
  • Product Dimensions: 7.9 x 5 x 0.7 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #827,477 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

In this disappointing food biography, historian and translator Dalby (Food in the Ancient World from A to Z) pursues cheese from era to era and across the globe. Though he lacks a narrative, or even an authoritative voice, readers will take away some interesting history and trivia: cheese might be an Iranian invention, King Charles I's court demanded more Cheddar than could be made, and another story for every cheese and cheese-producing region throughout time. As it turns out, however, cheese trivia isn't enough to hold a book together, making this more an encyclopedic, uninvolving work than a cogent history. A fascinating selection of photos is included, but captions are anemic (a photo of well-dressed African-American students making cheese is simply labeled "Agriculture students gather around a cheese press, Hampton, Virginia, 1900"). 40 color plates, 20 b&w.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"In Cheese: A Global History, Andrew Dably travels easily from the sheep's- and goat's-milk cheeses of The Odyssey to the white Wensleydale preferred by Wallace and Gromit—and that's just along the literary and fictional trails. Dalby also identifies the rightful lace of cheese in different cultures.. . . . Even the many images used to illustrate 'Cheese' are wonderfully evocative. I could almost smell the heady bouquet from the photo of the Olympic Cheese Mart."—Washington Post
(Washington Post)

“The history of each foodstuff is set out compactly and with erudition . . . Andrew Dalby takes a stab at sheep in Iranian mountains as being the first providers of smelly, spreadable cheese—some 9,000 years ago. But in each case, it's when the history moves closer to current day that revelation and delight meet.” —Diplomat

(Diplomat)

Customer Reviews

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Geraldtonjjeeper on January 20, 2013
Format: Hardcover Verified Purchase
This little Edible Series book is full of information about the history of cheese. From the accidental discovery of cheese having formed in the stomach of a beast carried home from a milking to the latest cheese varieties it contains so much information about one of life's staples and greatest pleasures! Worth reading but I got bogged down occasionally in some of the geographic info and the mind boggling number of varieties available today. an interesting book!
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Format: Kindle Edition Verified Purchase
Cheese is not a topic I would normally pursue but, based on a recommendation, I read and thoroughly enjoyed this book.
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Format: Kindle Edition Verified Purchase
Not a complete history of cheese of course. Didn't go into all the lore surrounding cheese, that would make for a longer book. Nor did go into all the varieties of cheese, but enough to whet one's appetite. Would have been better with more pictures.
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