The Oxford Companion to Cheese - PDF free download eBook
- Verified: Thu, Jan 23, 2020
- Published: 02.01.2019
- Views: 70
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these...read more
Details of The Oxford Companion to Cheese
- Original Title
- The Oxford Companion to Cheese
- Edition Format
- Number of Pages
- 1084 pages
- Book Language
- Ebook Format
- PDF, EPUB
Press the button start search and wait a little while. Using file-sharing servers API, our site will find the e-book file in various formats (such as PDF, EPUB and other). Please do not reload the page during the search. A typical file search time is about 15-20 seconds.
The Oxford Companion to Cheese
A free service that helps find an e-book in automatic mode on private file-sharing servers.
Some brief overview of this book
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different s Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas.
In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production.
The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage.
The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research.
The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about.
Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life.
This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
All downloaded files are checked. Virus and adware free. Previously, our system checked the all ebook's files for viruses. The results of our verification:
- I Think I Will Go to the Hospital in PDF
- Shadow Magus (Journals of Natta Magus Book 2) in PDF
- The Amish Farm Case (A Salome Simon Amish Mystery #2) in PDF
- Arthur Rackham's Fairies and Nymphs: A Vintage Grayscale Adult Coloring Book in PDF
- The Door to January in PDF
- Nzinga African Warrior Queen in PDF
- The Wolf's Pregnant Bride in PDF
- Loved Bayou in PDF
- A Tale of Woodland Fairies Coloring Book (Woodland Fairies Coloring and Art Book Series) in PDF
- Ending the Varney Curse in PDF
How to download e-book
Press button "GET DOWNLOAD LINKS" and wait 15 seconds. This time is necessary for links search to download The Oxford Companion to Cheese in all e-book formats.