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. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics....
|Title||:||Milk!: A 10,000-Year Food Fracas|
|Number of Pages||:||400 pages|
|Url Type||:||Home » Milk! » Milk!: A 10,000-Year Food Fracas|
Milk!: A 10,000-Year Food Fracas Reviews
I hesitated to give this tale three stars - overall it was closer to a two. Kurlansky’s writing remains interesting, though I found him to be slightly repetitive in this latest work. The larger problem is the sheer number of recipes in the book - there must be nearly as much text dedicated to recipes as there is to the writing. I usually fly though his books, but this one was more of a slog. A reluctant and slightly resentful hike between the interesting tidbits that make this book worth picking ...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
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
Lots of repetition and I have serious problems with books that claim to be part of the field of history and then do not have any citations for anything that they are quoting or writing. Could have been about 200 pages shorter and the last chapters were the more interesting ones, dealing with the more recent/modern controversies regarding milk.
As someone who lives in dairy country in Vermont I was curious how Mark Kurlansky would handle the industry in his book. It was a great history lesson and quite interesting.
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
Mark Kurlansky is one of the best writers of social/anthropological history, and Milk! continues his success. The history of milk is fascinating and Kurlansky makes it accessible to the public without it being too dry, from the modern dairy industry to different uses of milk around the world. There are some interesting recipes too!
Thanks to Netgalley and Bloomsbury USA for an advanced copy of this book.
Disclaimer: ARC via Netgalley
I have to have milk with breakfast unless I am getting breakfast at work. But at home, a glass milk, cold milk, and then coffee. I need that nice cool glass of milk.
But I didn’t know much about milk until I read this book.
Kurlansky’s book is a tour of milk in history, but also a tour of yogurt, cheese, and ice cream.
And it has recipes!
Kurlansky starts with ancient history, exploring when milking first developed as well as pointing out that being lactose intolera ...more