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Cheese: A Global Historyby Andrew Dalby
Synopses & Reviews
Take a slice of bread. It's perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it's kind of boring. Now melt some cheese on it — a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese — it's the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why.
In bite-sized chapters, well-known food historian Andrew Dalby tells the true andsavory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade.
Packed with entertaining cheese facts, anecdotes, and images, Cheese also features a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.
"Andrew Dably travels easily from the sheep's- and goat's-milk cheeses of The Odyssey to the white Wensleydale preferred by Wallace and Gromit — and that's just along the literary and fictional trails. Dalby also identifies the rightful lace of cheese in different cultures." The Washington Post
Youandrsquo;ve heard it from doctors, nutritionists, and your mom: breakfast is the most important meal of the day. Itandrsquo;s also one of the most diverse, varying greatly from family to family and region to region, even while individuals tend to eat the same thing every day. While Americans traditionally like to chow down on eggs, cereal, and doughnuts, the Japanese eat rice and miso soup, and New Zealanders enjoy porridge. But while we know bacon and sausage links belong alongside pancakes and waffles in the early morning hours, we donandrsquo;t know how breakfast came to be. Taking a multifaceted approach to the story of the morning meal, The Breakfast Book collects narratives of breakfast in an attempt to pin down the mottled history of eating in the A.M.
In search of what people have thought and writtenandmdash;and tastedandmdash;about breakfast, Andrew Dalby traces the mealandrsquo;s origins back to the Neolithic revolution. He follows the trail of toast crumbs from the ancient Near East and classical Greece to modern Europe and across the globe, rediscovering stories of breakfast in three thousand years of fiction, memoirs, and art. Using a multitude of entertaining breakfast facts, anecdotes, and images, he reveals why breakfast is so often the backdrop for unexpected meetings, why so many people eat breakfast out, and why this often silent meal is also so reassuring.
and#160;Featuring a selection of historic and contemporary breakfast recipes from around the world, The Breakfast Book is the first book to explore the history of this inimitable meal and will make an ideal morning companion to crumpets, deviled kidneys, and spanakopita alike.
About the Author
Andrew Dalby is a linguist, translator and historian based in France. He is the author of many books including Bacchus: A Biography, Flavours of Byzantium, Food in the Ancient World from A to Z, and Dangerous Tastes: The Story of Spices, which was named Food Book of the Year by the Guild of Food Writers.
Table of Contents
1 The Cheeseboard
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