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.
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