Author(s): Andrew Dalby
If you ever wondered how cheese was invented - and where, and when, and even why - then "Cheese" is the book for you. If you ever guessed that Roquefort, Cheshire and Gorgonzola might not be quite as ancient as their publicists claim, this book will confirm your guess. Until now there has been no global history of cheese: here it is at last, succinct, authoritative with the fallacies removed. Cheese is one of the most ancient of civilized foods and one of the most nourishing: it could even be the product with which trade began. In bite-sized chapters well-known food historian Andrew Dalby tells the true and savory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations; the first written description of the cheese-making process; the luxury cheeses of classical Rome; the medieval rule-of-thumb for identifying good cheese; and how Samuel Pepys saved his parmesan from the Fire of London; you will also discover which cheese was prescribed to patients at New York's once-celebrated Pilsener Sanatorium. Packed with entertaining cheese facts, anecdotes and images, "Cheese" also features a selection of authentic recipes, from a two-thousand-year-old junket to an eighteenth-century Welsh rarebit.
'The Edible series contains some of the most delicious nuggets of food and drink history ever. Every volume is such a fascinating and succinct read that I had to devour each in just a single sitting ... food writing at its best!' - Ken Hom, chef and author 'Books in Reaktion's Edible series are paragons of their type; concise and flavourful, jammed with interesting facts, period photos and just a handful of recipes, in case you want to do it yourselfA". I recommend these books to foodies and academics alike.' - Robert Sietsema, restaurant critic for The Village Voice
Andrew Dalby is a linguist, translator and historian, based in France. He is the author of many books including Bacchus: A Biography (2005), Flavours of Byzantium (2003), Food in the Ancient World from A to Z (2003) and Dangerous Tastes: The Story of Spices (2000), which was named Food Book of the Year by the Guild of Food Writers. He has also written Empire of Pleasures (2000) and Siren Feasts: A History of Food and Gastronomy in Greece (1996) which won the Runciman Award.