Cargando…
Reinventing the Wheel : Milk, Microbes, and the Fight for Real Cheese /
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 microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Berkeley, CA :
University of California Press,
[2017]
|
| Colección: | California Studies in Food and Culture ;
65 |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | DEGRUYTERUP_9780520964464 | ||
| 003 | DE-B1597 | ||
| 005 | 20220629043637.0 | ||
| 006 | m|||||o||d|||||||| | ||
| 007 | cr || |||||||| | ||
| 008 | 220629t20172017cau fo d z eng d | ||
| 010 | |a 2017006845 | ||
| 020 | |a 9780520964464 | ||
| 024 | 7 | |a 10.1525/9780520964464 |2 doi | |
| 035 | |a (DE-B1597)519435 | ||
| 035 | |a (OCoLC)990142227 | ||
| 040 | |a DE-B1597 |b eng |c DE-B1597 |e rda | ||
| 041 | 0 | |a eng | |
| 044 | |a cau |c US-CA | ||
| 050 | 0 | 0 | |a SF271 |b .P47 2017 |
| 050 | 4 | |a SF271 |b .P47 2017eb | |
| 072 | 7 | |a SOC055000 |2 bisacsh | |
| 082 | 0 | 4 | |a 637/.3 |2 23 |
| 100 | 1 | |a Percival, Bronwen, |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Reinventing the Wheel : |b Milk, Microbes, and the Fight for Real Cheese / |c Francis Percival, Bronwen Percival. |
| 264 | 1 | |a Berkeley, CA : |b University of California Press, |c [2017] | |
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 0 | |a California Studies in Food and Culture ; |v 65 | |
| 505 | 0 | 0 | |t Frontmatter -- |t Contents -- |t Prologue: The Lost World -- |t ONE. Ecologies -- |t TWO. Real Cheese -- |t THREE. The Third Rail -- |t FOUR. Breed -- |t FIVE. Feed -- |t SIX. Microbes -- |t SEVEN. Risk -- |t EIGHT. Cultures -- |t NINE. Families and Factories -- |t TEN. Expertise -- |t ELEVEN. Markets -- |t TWELVE. Reinventing the Wheel -- |t Acknowledgments -- |t Appendix: How to Buy Cheese -- |t Glossary -- |t Notes -- |t Index |
| 506 | 0 | |a restricted access |u http://purl.org/coar/access_right/c_16ec |f online access with authorization |2 star | |
| 520 | |a 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 microbial strains that ferment it. 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 and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world-not just in France, but also in the United States, England, and Australia-enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel. | ||
| 538 | |a Mode of access: Internet via World Wide Web. | ||
| 546 | |a In English. | ||
| 588 | 0 | |a Description based on online resource; title from PDF title page (publisher's Web site, viewed 29. Jun 2022) | |
| 650 | 0 | |a Cheese industry. | |
| 650 | 0 | |a Cheese |x Microbiology. | |
| 650 | 0 | |a Cheesemakers. | |
| 650 | 0 | |a Cheesemaking |x Technological innovations. | |
| 650 | 0 | |a Cheesemaking. | |
| 650 | 0 | |a Dairy farming |x Technological innovations. | |
| 650 | 0 | |a Raw milk |x Microbiology. | |
| 650 | 7 | |a SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). |2 bisacsh | |
| 653 | |a cheese connoisseurs. | ||
| 653 | |a cheese history. | ||
| 653 | |a cheesemakers. | ||
| 653 | |a cheesemaking techniques. | ||
| 653 | |a cheesemaking. | ||
| 653 | |a chefs. | ||
| 653 | |a cuisine. | ||
| 653 | |a dairy farmers. | ||
| 653 | |a famous cheeses. | ||
| 653 | |a farm life. | ||
| 653 | |a flavor and safety. | ||
| 653 | |a food and cooking. | ||
| 653 | |a food historian. | ||
| 653 | |a france. | ||
| 653 | |a history of cheese. | ||
| 700 | 1 | |a Percival, Francis, |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 773 | 0 | 8 | |i Title is part of eBook package: |d De Gruyter |t University of California Press Complete eBook-Package 2017 |z 9783110667554 |
| 776 | 0 | |c print |z 9780520290150 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1525/9780520964464 |z Texto completo |
| 856 | 4 | 0 | |u https://degruyter.uam.elogim.com/isbn/9780520964464 |z Texto completo |
| 912 | |a 978-3-11-066755-4 University of California Press Complete eBook-Package 2017 |b 2017 | ||
| 912 | |a EBA_UCA_YUP | ||
| 912 | |a GBV-deGruyter-alles | ||