Published June 23, 2006
by Princeton Architectural Press .
Written in English
|The Physical Object|
|Number of Pages||158|
“Reinventing the Wheel is a masterful cheese treatise—timely and prescient, poignant yet hopeful, and impassioned throughout.”—Max McCalman, author of Mastering Cheese “This book hits the sweet spot for culinary lovers like me who find something universal in the story of cheese. "Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores Author: Bronwen Percival. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the /5. Reinventing The Cheese Wheel: From Farmhouse To Factory And Back Again: The Salt A new book traces the transatlantic cheese wars that led to the rise of factory cheeses and loss of traditional.
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