CHEESE AND CULTURE: A HISTORY OF CHEESE AND ITS PLACE IN WESTERN CIVILIZATION
Book ID/图书代码： 03008013B61648
English Summary/英文概要： Behind every traditional type of cheese there lies a fascinating story of how it came to be. By examining the role of the cheesemaker throughout world history, and by exploring a few basic principles of cheese science and technology, author Paul Kindstedt (American Farmstead Cheese) offers this uniquely focused and in-depth look at cheese, its origins and development, from prehistoric times to the present day.
How have different cheeses been shaped by their natural environment (or terroir) and defined by their social and cultural context? Who were the people who made these cheeses, who consumed them, what role did they play in local economies and trade? Cheese and Culture answers all these questions and at the same time advances our appreciation of cheese by viewing human history through the eyes of an inquisitive scientist. Kindstedt leads the reader down some intriguing, yet little-traveled, pathways, revealing facts such as these:
Ancient peoples relied upon cheese, not only because it preserved the nutritious liquid milk of domestic animals, but also because, in these early times, almost all human adults were lactose-intolerant.
The early Christian church clamped down on certain heretics who insisted that cheese, not bread, should properly be used in the sacrament of Holy Communion.
Enslaved African-Americans, especially women, once played a key role as cheesemakers in areas of 17th and 18th century New England, whose exports to plantations in the South and the West Indies contributed to the notorious “triangle” trafficking of rum and human beings.
The author also tells a larger story, a sweeping narrative that binds all cheeses together into a single history, one that started with the discovery of cheese making in the Neolithic Age and that is still unfolding to this day. Cheese and Culture reconstructs that 9000-year-old story based on the often fragmentary information that we have available. The book offers a useful lens through which to view our 21st century attitudes toward cheese that we have inherited from our past, and our attitudes toward food in general.
Exhaustively researched, yet highly readable, this refreshingly original work will appeal to anyone who loves history, food, and, especially, good cheese.
Chinese Summary/中文概要： 每一种传统类型的奶酪后面都有一个关于如何形成它的吸引人的故事。通过调查奶酪制作在世界历史中扮演的角色，以及探讨奶酪在科学和工艺上的原则，作者 Paul Kindstedt（美国农庄奶酪）提供了这个独特的对奶酪的聚焦和深入的查看，它的起源、发展、从史前到现在。
不同的奶酪是如何被它们的自然环境（风土）所塑造的，以及如何被它们的社会和文化背景所定义的？谁制作了这些奶酪？谁消费了它们？这些人在当地的经济和贸易中扮演了什么角色？《奶酪文化》回答了这些问题，与此同时，通过一个好奇的科学家的眼睛观察人类历史，我们表达了对奶酪的赞誉。 Kindstedt带领读者游览一条有趣的但很少有人走过的道路，来揭示这些东西：
古代的人民依靠奶酪不仅因为它提供了丰富的动物液态奶，而且在早期，几乎所有的成人都有乳糖不容症。
早期的基督教教会压制那些异教徒，他们认为在圣餐中应该适当的放奶酪而不是一直是面包。
被奴役的非裔美国人，尤其是女性，曾在17、18世纪的英格兰地区，在奶酪制作中扮演了关键角色。他们被出口到南部和西印度群岛的种植园，这导致了臭名昭著的贩卖朗姆酒和人类的“三角”贸易。
作者还讲述了一个更大的故事，这是一个宏大的叙事，把所有的奶酪故事捆绑在一起组合成一个单一的历史。其中一个是在新石器时期发现的奶酪一直延续到今天。我们所拥有的9000年的故事都是零碎的，《奶酪文化》重建了这些碎片。这本书提供了一个有用的镜头，通过它来观察21世纪我们对奶酪的态度，以及我们对食物的一般态度。
这令人耳目一新的原创作品有详尽的研究，具有很高的可读性，将会吸引那些爱历史、爱食物，特别是热爱奶酪的人。(LNL)
Awards/获奖情况：这本书将会吸引任何热爱奶酪的人。通过宏观的角度，从最早的史前驯化山羊和绵羊到现在，它记述了社会、技术以及政治发展是如何催生我们所熟悉和热爱的奶酪的。——桑德尔•卡茨，《发酵的艺术》的作者This book will fascinate anyone who loves cheese. With a sweeping perspective, from the earliest prehistoric domestication of goats and sheep to the present, it chronicles how social, technological, and political developments gve rise to the vast array of cheeses we know and love. -- Sandor Ellix Katz, author or The Art of Fermentation
About the Author/作者介绍： Paul Kindsted是佛蒙特大学营养与食品科学系的食品科学教授。他撰写了大量的研究文章，并被邀请在会议录里写一些关于乳制品化学和奶酪科学的文章，在其他很多书里，他也写了一些章节。他也和佛蒙特奶酪理事会一起写了《美国农庄奶酪》（2005），他的研究和教学已经获得了国家专业认可。 目前，Kindstedt是佛蒙特大学的佛蒙特研究所联合主任。他已婚，有三个孩子，孩子是他生命里的幸福。Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is also the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council, and has received national professional recognition for both his research and teaching. Kindstedt currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.
Format:HARDCOVER
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