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Milk!: A 10,000-Year Food Fracas por Mark…
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Milk!: A 10,000-Year Food Fracas (original 2018; edição 2018)

por Mark Kurlansky (Autor)

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3031085,981 (3.42)13
According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.… (mais)
Membro:KarenRennich
Título:Milk!: A 10,000-Year Food Fracas
Autores:Mark Kurlansky (Autor)
Informação:Bloomsbury Publishing (2018), Edition: First Edition, 400 pages
Coleções:A sua biblioteca
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Milk! A 10,000-Year Food Fracas por Mark Kurlansky (2018)

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Who’d have thought milk could be such a controversial topic? Breastfeeding,homogenization,pasteurization,hormones,antibiotics,tuberculosis etc.
A history that often highlights class inequities, corporate and government malfeasance and political struggles ( the US embargo of Cuba caused them to make a great cone) but leaves room for discussion of the origins of ice cream sodas,sundaes and much more.
There are recipes throughout, though you may have to rush out and get some yak milk to fully participate.
What’s not to love? ( )
  cspiwak | Mar 6, 2024 |
Если Марк Курлански берется за тему, то вас ждет ее самое основательное и увлекательное раскрытие. Скорее всего, его книга станет вашей энциклопедией по этому вопросу и за другими вы уже не потянетесь. Удивительно, но на русский переведено лишь несколько его произведений, при том что за последнее время он набрал весьма бодрый для 69-летнего писателя темп — по книжке в год.

Микроистория отдельного предмета — жанр нон-фикшна, который Курлански, возможно, перезапустил, начав с историй трески (Cod: A Biography of the Fish That Changed the World, 1997) и соли («Всеобщая история соли», КоЛибри, 2007). Хотя его перу принадлежат и «несъедобные» биографии (Гавана, Нью-Йорк, Страна Басков), он неизменно остается верен своему фирменному пристрастию к кулинарии и не обнаружить в его книгах рецептов просто невозможно, даже если речь идет о томе про бумагу (Paper: Paging Through History, 2016) или изобретателя (и изобретения) замороженных продуктов (Birdseye: The Adventures of a Curious Man, 2012). У него даже Twitter @codlansky — «Тресковский»!

Широкий географический охват — еще одна особенность работ Курлански. Он не ограничивается англоговорящими странами и парой-тройкой реверансов в сторону Франции, Италии и Германии. Причиной тому его неуемная страсть к гастротуризму, поэтому он знает, что соль добывают не только в Провансе, но и в Баскунчаке, а треску ловят и в Стране Басков, и в Исландии. И везде он побывал, пробуя и собирая рецепты. Этим летом писатель, например, путешествовал по... Камчатке! Вряд ли лишь в свое удовольствие. Судя по предшествовавшему вояжу в Норвегию, следующий хит будет про лосося, и именно оттуда мы узнаем что-то новое о корякских и ительменских способах копчения.

О «Молоке»
Продолжение: https://gorky.media/reviews/korni-morozhenogo/
  Den85 | Jan 3, 2024 |
I became acquainted with Kurlansky's writing when his book Salt was recommended to me. That novel was so expertly crafted, I found myself being amazed by interesting history just about every paragraph. It's the type of story you would want to return to several times. Milk! is written in much the same style, but isn't quite that engaging in practice. This may be because Kurlansky has peppered the book with a greater number of recipes, or it may just be that the history of Milk and dairy products isn't quite as sordid and dark as it is with Salt. That said, there's been a long journey between humanity and milk, whether that's cows milk, human milk, goats milk, or milk from some other animal... and I still had several of those "Oh Wow!" moments. While this might not be as epic scaled as Salt, it's still a strong labour of love, and worth reading. ( )
  nakedspine | Nov 16, 2023 |
I enjoyed this fun and easy-to-read book about my favourite beverage, even as I haven't drunk very much in the years that I've known my wife. A simple food, milk has an interesting and contentious history. I look forward to reading more by Mark Kurlansky. ( )
  Jimbookbuff1963 | Jun 5, 2021 |
Fact after fact, oftentimes feeling randomly assorted and repetitive. Also, I found it strange how much space he devoted to human breastfeeding. I mean, yeah, I know it's milk, but it felt very incongruous in what was otherwise a food book. I mean, yeah, I know it's food, but... I just didn't like it, OK?

What I did like was the author's dry sense of humor and low profile. ( )
  Tytania | May 12, 2021 |
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According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

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