Author: Sandra GonzalezPublisher:
ISBN:
Category : Cheese industry
Languages : en
Pages : 19
Book Description
A Look at California's Cheese Industry
Author: Sandra GonzalezPublisher:
ISBN:
Category : Cheese industry
Languages : en
Pages : 19
Book Description
A Look at California's Cheese Industry
Author: A Look at California's Frozen Products Industry
Author: Thomas GossardPublisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 24
Book Description
California's Dairy Industry and the War
Author: Dairy Council of CaliforniaPublisher:
ISBN:
Category : Dairying
Languages : en
Pages : 20
Book Description
The Life of Cheese
Author: Heather PaxsonPublisher: Univ of California Press
ISBN: 0520270185
Category : Cooking
Languages : en
Pages : 321
Book Description
""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir"
Reinventing the Wheel
Author: Bronwen PercivalPublisher: Univ of California Press
ISBN: 0520290151
Category : Cooking
Languages : en
Pages : 316
Book 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.
The Story of Real California Cheese
Author: California Milk Advisory BoardPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 24
Book Description
Annual California Dairy Statistics
Author: A Salute to the California Dairy Industry
Author: California. Department of AgriculturePublisher:
ISBN:
Category : Dairying
Languages : en
Pages : 5
Book Description
Dairy Industry
Author: California. Department of AgriculturePublisher:
ISBN:
Category : Dairying
Languages : en
Pages :
Book Description