ISBN: 9781603585064 Year Added to Catalog: 2012 Book Format: Paperback Book Art: B&W images Dimensions: 6 x 9 Number of Pages: 272 Book Publisher: Chelsea Green Release Date: December 22, 2012 Web Product ID: 743
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Cheese and Culture
A History of Cheese and its place in Western Civilization
"Only a true scholar could weave together the complexity of history, anthropology, language, geography, religion and science to inform and enlighten our understanding of the evolution of cheese making throughout the millennia. Kindstedt, first and foremost with his discerning scientific mind, helps historians inform the heretofore mysteries in the cheese making continuum."
—Catherine Donnelly, PhD, co-director, Vermont Institute for Artisan Cheese
"From the Garden of Eden to the dairy industries of today, Paul S. Kindstedt unfolds the monumental story of cheese. Vast in scope, rich in detail, Cheese and Culture is a casein-inspired epic."
—Eric LeMay, author of Immortal Milk
"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, Pholia Farm, and author of The Complete Cheesemaker
Cheese and Culture is the book both cheese professionals and cheese geeks have been waiting for. Professor Kindstedt gives us the mostly untold history of cheese and its societal import from 6500 BC to the present, answering all my cheese questions -- even the ones I didn't know I had. 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, Rainbow Grocery Cooperative, San Francisco, and author of Cheesemonger: A Life on the Wedge
"Paul Kindstedt has fashioned a remarkable book about one of humankind's most distinctive foods. Drawing upon comprehensive evidence from archaeology to contemporary artisan cheese making, Dr. Kindstedt shapes the complex story of cheese. He examines the impact of geography and climate, religion, social status and wealth, transportation and commerce… to describe and explain the 8,500-year evolution of cheese from Neolithic humans to present-day America. From archaeologists and anthropologists and historians to cheesemakers and consumers who want to deepen their understanding and appreciation of cheese, Dr. Kindstedt's book will enlighten, entertain, and reveal the fascinating history and culture of cheese. Bravissimi e complimenti!"
—Jeffrey Roberts, New England Culinary Institute, and author of The Atlas of American Artisan Cheese
"Given the vast amount that's been written about cheese down the centuries, the surprising absence of a scholarly work on the history of cheese is all the more remarkable. With Cheese and Culture, noted dairy scientist and author Paul Kindstedt has admirably filled this gap to an extent that should satisfy even the most avid cheese geek."
—Kate Arding, co-founder of Culture magazine
"In this painstakingly researched yet passion-laced book, Paul Kindstedt shows us how cheese, from its rudimentary beginnings to today's manufacturing, is inextricably linked to culture and, no less, to our future. Cheese and Culture is essential reading for anyone who loves cheese and, equally, cares about the future of food itself."
—Laura Werlin, author, Laura WerlinÂ’s Cheese Essentials
"I love this book — accessible in its prose and style with the breadth and depth of an academic work. All those interested in the role that cheesemaking has played in the development of the world we live in will come away after reading this book with context and understanding, and an intellectual appreciation of why cheese appeals to so many people at an emotional level. Paul Kindstedt has produced a seminal work in Cheese and Culture."
—Mateo Kehler, cheesemaker, Jasper Hill Farm
"Dr. Kindstedt's love and passion for the artisan cheese movement is inspiring. In his latest book, he has presented a beautiful and historically rich mosaic of the history of cheese on our little green planet. With reference to the past, and detailed attention paid to the present, as well as extrospection for the future, Dr. Kindstedt has created an amalgamation of artisan cheese reference, the like of which has not been attempted before."
—Matt Jennings, co-owner/executive chef, Farmstead/La Laiterie, Providence, RI
"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
"This book will fascinate anyone who loves cheese. With a sweeping perspective, from the earliest prehistoric domestication of goats and sheep to the present, it chronicles how social, technological, and political developments gave rise to the vast array of cheeses we know and love."
—Sandor Ellix Katz, author of The Art of Fermentation, The Revolution Will Not Be Microwaved, and Wild Fermentation