Research Catalog
The Oxford companion to cheese
- Title
- The Oxford companion to cheese / edited by Catherine Donnelly.
- Publication
- New York : Oxford University Press, [2016]
- ©2016
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFF 17-1531 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Donnelly, Catherine W.
- Description
- xx, 849 pages : illustrations; 26 cm
- Summary
- 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.
- Subject
- Bibliography (note)
- Includes bibliographical references and index.
- Call Number
- JFF 17-1531
- ISBN
- 9780199330881
- 0199330883
- LCCN
- 2016034026
- 12949933
- OCLC
- 947145356
- Title
- The Oxford companion to cheese / edited by Catherine Donnelly.
- Publisher
- New York : Oxford University Press, [2016]
- Copyright Date
- ©2016
- Type of Content
- text
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Bibliography
- Includes bibliographical references and index.
- Added Author
- Donnelly, Catherine W., editor.
- Other Standard Identifier
- 12949933
- Research Call Number
- JFF 17-1531