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.

This comprehensive scientific work offers a detailed analysis of several species of Penicillium fungi, with an emphasis on their cultural and economic significance. Beatriz Scaglia and Charles Thom draw on decades of research and experience to provide a valuable resource for biologists, mycologists, and other scientists. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Systematik und Phylogenetik, Pilze

Micro-organisms that successfully develop universality of distribution and omnivorousness of habit generally belong to groups characterized by great diversification in appearance, in morphology, and in physiological adaptation. Because of this diversity investigators encounter organisms varying in minor details and describe them as new. Of the fungi that are universally distributed and significant in incipient spoilage of organic products useful to man, members of the Aspergillus glaucus group are among the most important in their action and striking in their habit.