![Proceedings from the Twenty-Third Annual Marschall Italian Cheese Seminar (including Specialty Cheese), September 16, 17 & 18, 1986, [Madison, Wisconsin] PDF](https://books.google.com/books/content/images/frontcover/_PjLmAEACAAJ?fife=w150-h200)
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 147
Book Description
Proceedings from the Twenty-Third Annual Marschall Italian Cheese Seminar (including Specialty Cheese), September 16, 17 & 18, 1986, [Madison, Wisconsin]
![Proceedings from the Twenty-Third Annual Marschall Italian Cheese Seminar (including Specialty Cheese), September 16, 17 & 18, 1986, [Madison, Wisconsin] PDF](https://books.google.com/books/content/images/frontcover/_PjLmAEACAAJ?fife=w80-h100)
Author: Proceedings from the Annual Marschall Invitational Italian Cheese Seminar
Author: Proceedings from the Twenty-Second Annual Marschall Invitational Italian Cheese Seminar, Madison, Wisconsin, September 11 & 12, 1985
Author: Proceedings from the Nineteenth Marschall Invitational Italian Cheese Seminar, Madison, Wisconsin, U.S.A., September 15 & 16, 1982
Author: Proceedings from the Twentieth Marschall Invitational Italian Cheese Seminar, Madison, Wisconsin, U.S.A., September 14 & 15, 1983
Author: Dairy Field
Author: Cheese and Culture
Author: Paul KindstedtPublisher: Chelsea Green Publishing
ISBN: 1603584110
Category : Cooking
Languages : en
Pages : 274
Book Description
"Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story basedon the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some ofthe pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The bookoffers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese"--Provided by publisher.
Composition of Foods
Author: Dennis L. DrakePublisher:
ISBN:
Category : Cereals as food
Languages : en
Pages : 350
Book Description
The Old Man Who Loved Cheese
Author: Garrison KeillorPublisher: Little Brown & Company
ISBN: 9780316486101
Category : Juvenile Fiction
Languages : en
Pages : 32
Book Description
Wallace P. Flynn loves smelly cheeses so much that his family leaves him, his dog and cats can't stand to be around him, and even the skunks have to move.
The Antiquities of Wisconsin
Author: Increase Allen LaphamPublisher:
ISBN:
Category : Social Science
Languages : en
Pages : 220
Book Description