ISBN: EAN:4057664608420

Category: Cooking / Specific Ingredients / Dairy

Page count: 2551

At the heart of 'The Book of Cheese' lies a rich exploration of the cultural, historical, and culinary significance of cheese, showcasing a range of literary styles from the scientific to the anecdotal. Edited by Charles Thom and W. W. Fisk, this anthology stands as a testament to the diversity and depth of cheese as both a subject and a metaphor, bridging the gap between gourmet aficionados and scholars alike. The collection is noteworthy for its comprehensive coverage, offering insights into cheese production, types, and its role in various cultures, thereby framing an everyday item as an object of profound cultural significance. The contributing editors, Charles Thom and W. W. Fisk, bring to the table not merely their expertise in microbiology and dairy science but also a shared passion for the art and science of cheesemaking that spans decades. Their backgrounds provide a unique lens through which the anthology examines the multifaceted nature of cheese, encompassing its scientific, economic, and sociocultural dimensions. Their collaborative effort underscores the collections alignment with both historical traditions and contemporary movements in gastronomy and food scholarship, enriching the anthology with varied perspectives on cheese's place in society. 'The Book of Cheese' is an ideal read for those intrigued by the interplay of culture, history, and gastronomy. It presents an unparalleled opportunity to engage with the multifaceted narrative of cheese through essays that are as informative as they are captivating. Enthusiasts, scholars, and casual readers alike will find in this collection a compelling invitation to explore the complexities of cheese, guided by the knowledgeable hands of Thom and Fisk. The anthology not only educates but also invites readers to savor the rich tapestry of stories and studies that revolve around one of humanity's oldest culinary delights.