Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurizat...
|Title||:||Milk!: A 10,000-Year Food Fracas|
|Number of Pages||:||400 pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Milk!: A 10,000-Year Food Fracas Reviews
(Note: I received an advanced electronic copy of this book courtesy of NetGalley)
Master of microhistory Kurlansky once more takes a ubiquitous part of our daily livings that we never cared to think too much about if at all, and provides more information about it than I thought was imaginable.
Admittedly there are moments where this book will drag a bit. Throughout the book Kurlansky will add in blocks of relevant recipes from throughout history, as he’s done before. However, in this particular w ...more
Mark Kurlansky writes history books on some of the most mundane stuff: Salt, Paper and Cod to name a few. I lovedall these books, so I was very intrigued by one about milk. The dairy industry is certainly a target market in my profession. I was a little disappointed, but probably just because is compared this book to the previously published. It is comparatively short, filled with at times to lengthy and detailed recipes, which seem to be more like fillers to make the book complete.
It still prov ...more
I was given an advanced copy of this book by NetGalley in exchange for an honest review.
I really like this kind of micro history that focuses on a single event or single topic, in this case the history of Milk. This book is a nice mix of history and historic and modern recipes so it's a bit different than some of single topic books but I really enjoyed it. The detailed uses for milk (and all dairy) across cultures, through history, is fascinating and it's interesting to see how the recipes chang ...more
"... a book with 126 recipes..."
Almost stream of consciousness rambling broken occasionally by repeated recitations of centuries or millennia old “recipes” which only serve to encrenulate the monotony. I loved Cod. I really liked Salt. I thought Paper was sort of phoned in. This book feels more like it was cut and pasted and forwarded in by tweet.
Full disclosure - could not take it any more. Quit after 4 chapters.
Kurlansky is both a food historian and a master of narrative nonfiction, the genre that treats a single topic exhaustively and entertainingly. From early civilization to organic farming, from yogurt and butter and cheese, with breastfeeding and formula, cattle breeding -- he covers it all.
My delight in the book (I like the genre and I've enjoyed Kurlansky's books about cod, oysters, salt, and paper) was somewhat diminished by the choppiness of many paragraphs. Also, there are several references ...more
Not one of Kurlansky’s best, in my opinion. While I kind of liked his use of recipes within the text, I just could not get myself into this book. I was so unhappy with it that I returned it to the bookstore.
Thanks to netgalley for providing me with a Kindle edition galley of this book.
I have read Kurlansky's Salt: A World History, and actually enjoyed this one much more. Not surprisingly, he uses a similar writing style. Much more of this book, however, focuses on post-1800 history, and on the US. Few cultures really drank milk before the 19th century, and most milk went to cheese and yogurt on a small-scale local basis.
I have also read Upton Sinclair's The Jungle, but had no idea there was a simi ...more
Thank you to NetGalley and Bloomsbury Publishing for this ARC.
We luxuriate in the richness of yummy butter, or at least I do. There is nothing more delicious to me than a simple croissant, flaky dough that has been laboriously layered with butter, and a cup of coffee. But apparently in certain cultures, I would be called a “butter stinker”. It’s these little tid-bits that I enjoyed in Milk. Milk is a social history that ignites a thoughtful conversation for such a simple product. It follows the ...more