Reinventing the Wheel

Milk, Microbes and the Fight for Real Cheese

Bronwen Percival, Francis Percival (Autoren)

Buch | Hardcover

384 Seiten

2017
Bloomsbury Sigma (Verlag)
978-1-4729-5551-7 (ISBN)

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**Wine and Spirits Book of the Year 2017**

A fascinating look into the world of cheese and its creators.

In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production.

While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book’s message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents.

This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.

Bronwen Percival is the cheese buyer for Neal's Yard Dairy in London. In addition to working with cheesemakers and the company's maturation team to select and optimise the quality of the cheese they sell, she works to mobilise collaboration between cheesemakers and the scientific community. Bronwen served as an editor for the Oxford Companion to Cheese, winner of the 2017 James Beard Award for Reference & Scholarship. Francis Percival is a food writer and columnist for The World of Fine Wine. His writing won Louis Roederer Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015. Along with Bronwen, he is a co-founder of the London Gastronomy Seminars.

Preface: The Lost World

Chapter 1: Ecologies
Chapter 2: Real Cheese
Chapter 3: The Third Rail
Chapter 4: Breed
Chapter 5: Feed
Chapter 6: Microbes
Chapter 7: Risk
Chapter 8: Cultures
Chapter 9: Families and Factories
Chapter 10: Expertise
Chapter 11: Markets
Chapter 12: Reinventing the Wheel

Appendix: How to Buy Cheese
Glossary
Notes
Acknowledgements
index

Erscheinungsdatum	30.11.2017
Verlagsort	London
Sprache	englisch
Maße	135 x 216 mm
Gewicht	518 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
	Sachbuch/Ratgeber ► Natur / Technik
	Sozialwissenschaften
	Technik
ISBN-10	1-4729-5551-X / 147295551X
ISBN-13	978-1-4729-5551-7 / 9781472955517
Zustand	Neuware