The Dairy World

The Dairy World
Title The Dairy World PDF eBook
Author
Publisher
Pages 956
Release 1922
Genre Dairying
ISBN

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The Dairy World

The Dairy World
Title The Dairy World PDF eBook
Author
Publisher
Pages 1288
Release 1924
Genre Dairying
ISBN

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Milk-- Beyond the Dairy

Milk-- Beyond the Dairy
Title Milk-- Beyond the Dairy PDF eBook
Author Harlan Walker
Publisher Oxford Symposium
Pages 386
Release 2000
Genre Cooking
ISBN 1903018064

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This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

Dairy World

Dairy World
Title Dairy World PDF eBook
Author
Publisher
Pages 564
Release 1893
Genre Dairying
ISBN

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The Jersey Bulletin and Dairy World

The Jersey Bulletin and Dairy World
Title The Jersey Bulletin and Dairy World PDF eBook
Author
Publisher
Pages 982
Release 1912
Genre Dairying
ISBN

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Out and about at the Dairy Farm

Out and about at the Dairy Farm
Title Out and about at the Dairy Farm PDF eBook
Author Andy Murphy
Publisher Capstone
Pages 28
Release 2002-09
Genre Juvenile Nonfiction
ISBN 9781404801660

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This lively trip to the dairy farm introduces calves, heifers, and milkers.

Milk

Milk
Title Milk PDF eBook
Author Deborah Valenze
Publisher Yale University Press
Pages 469
Release 2011-06-28
Genre Cooking
ISBN 0300175396

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The illuminating history of milk, from ancient myth to modern grocery store. How did an animal product that spoils easily, carries disease, and causes digestive trouble for many of its consumers become a near-universal symbol of modern nutrition? In the first cultural history of milk, historian Deborah Valenze traces the rituals and beliefs that have governed milk production and consumption since its use in the earliest societies. Covering the long span of human history, Milk reveals how developments in technology, public health, and nutritional science made this once-rare elixir a modern-day staple. The book looks at the religious meanings of milk, along with its association with pastoral life, which made it an object of mystery and suspicion during medieval times and the Renaissance. As early modern societies refined agricultural techniques, cow's milk became crucial to improving diets and economies, launching milk production and consumption into a more modern phase. Yet as business and science transformed the product in the nineteenth and twentieth centuries, commercial milk became not only a common and widely available commodity but also a source of uncertainty when used in place of human breast milk for infant feeding. Valenze also examines the dairy culture of the developing world, looking at the example of India, currently the world's largest milk producer. Ultimately, milk’s surprising history teaches us how to think about our relationship to food in the present, as well as in the past. It reveals that although milk is a product of nature, it has always been an artifact of culture.