Name: Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture) (en Inglés)
SKU: 49636452
Price: 709.38 MXN
Availability: InStock
Author: Percival, Bronwen ; Percival, Francis
ISBN: 9780520290150

portada Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture) (en Inglés)

Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture) (en Inglés)

Formato

Libro Físico

Autor

Bronwen Percival

Francis Percival

Editorial

University of California Press

Idioma

Inglés

Encuadernación

Tapa Dura

Dimensiones

23.4x16x2.5 cm

Peso

0.54 kg.

ISBN13

9780520290150

Categorías

Historia social y cultural
Agricultura y explotaciones agropecuarias
Cocina o comida por ingredientes: huevos, queso y productos lácteos

Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture) (en Inglés)

Bronwen Percival (Autor) · Francis Percival (Autor) · University of California Press · Tapa Dura

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Reseña del libro "Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture) (en Inglés)"

In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world--not just in France, but also in the United States, England, and Australia--enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.