Cheese: A Global History

Cheese: A Global History

Cheese: A Global History

Author	Andrew Dalby
Country	United Kingdom
Language	English
Subject	Cheese
Genre	Non-fiction
Publisher	Reaktion Books
Publication date	2009
Media type	Print (Hardcover and Paperback)
Pages	128
ISBN	978-1861895247

Cheese: A Global History is a non-fiction book written by Andrew Dalby, an English food historian and linguist. Published in 2009 by Reaktion Books, the book provides a comprehensive exploration of the history, production, and cultural significance of cheese.

Summary

In Cheese: A Global History, Dalby delves into the origins of cheese-making, tracing its roots back to ancient times. He explores the various techniques and processes involved in cheese production, highlighting the importance of milk quality, fermentation, and aging. The book also examines the different types of cheese found around the world, showcasing the diversity of flavors, textures, and traditions associated with this beloved dairy product.

Dalby's narrative takes readers on a journey across continents, exploring the role of cheese in different cultures and cuisines. From the creamy Brie of France to the pungent Roquefort of Spain, each cheese tells a unique story of craftsmanship and regional identity. The book also delves into the historical and social aspects of cheese consumption, discussing its significance in religious rituals, trade, and even political movements.

Throughout the book, Dalby incorporates internal links to relevant keywords, providing readers with additional information and context. For example, the mention of Brie and Roquefort can be linked to their respective articles, allowing readers to explore these specific types of cheese in more detail. This approach enhances the reader's understanding and encourages further exploration of the subject matter.

To ensure accuracy and credibility, Dalby utilizes appropriate

when discussing specific cheese-making techniques, historical events, or scientific concepts. These templates provide concise and standardized information, making the content more accessible to readers.

The book is categorized under and, reflecting its focus on both culinary traditions and the broader cultural significance of cheese. These categories help readers interested in related topics to discover the book and explore other works in the same genre.

Cheese: A Global History is a valuable resource for cheese enthusiasts, food historians, and anyone interested in the rich and diverse world of cheese. Dalby's meticulous research, engaging writing style, and attention to detail make this book an informative and enjoyable read for both casual readers and experts in the field.