The Oxford companion to cheese
(Book)
Contributors
Donnelly, Catherine W., Editor
Published
New York : Oxford University Press, [2016].
Status
Central - Adult Nonfiction
637.35 OXFOR
1 available
637.35 OXFOR
1 available
Copies
Location | Call Number | Status |
---|---|---|
Central - Adult Nonfiction | 637.35 OXFOR | Available |
Description
Loading Description...
More Details
Published
New York : Oxford University Press, [2016].
Format
Book
Physical Desc
xx, 849 pages : illustrations ; 26 cm
Language
English
UPC
12949933
Notes
Bibliography
Includes bibliographical references and index.
Description
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients--milk, bacteria, salt, and enzymes--into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheese makers, cheese mongers, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheese making and cheese maturing. It also includes entries on production methodologies and the technology and equipment used in cheese making.
Subjects
LC Subjects
Also in this Series
Checking series information...
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
Donnelly, C. W. (2016). The Oxford companion to cheese . Oxford University Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Donnelly, Catherine W.. 2016. The Oxford Companion to Cheese. New York: Oxford University Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Donnelly, Catherine W.. The Oxford Companion to Cheese New York: Oxford University Press, 2016.
Harvard Citation (style guide)Donnelly, C. W. (2016). The oxford companion to cheese. New York: Oxford University Press.
MLA Citation, 9th Edition (style guide)Donnelly, Catherine W.. The Oxford Companion to Cheese Oxford University Press, 2016.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Loading Staff View.