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The art of natural cheesemaking by David Asher

Yap, C. ORCID: 0000-0002-8629-2360 (2016). The art of natural cheesemaking by David Asher. Canadian Food Studies / La Revue canadienne des études sur l'alimentation, 3(1), doi: 10.15353/cfs-rcea.v3i1.157

Abstract

Cheese wasn’t designed. Cheeses were, and are, products of specific geographical, economic, ecological, and cultural circumstances. And so in the history of cheesemaking we see the history of agriculture, of trade, of places, and people. The countless cheeses—each made with only milk, rennet, bacterial cultures, and salt—reflect the diversity of the contexts in which they were first produced. Cheese therefore offers a rich, “living “connection to the past and, as Asher’s The Art of Natural Cheesemaking implies, a lens for engaging with the political, ethical and ecological issues that affect our futures.

Publication Type: Article
Additional Information: This review has been published in Canadian Food Studies / La Revue canadienne des études sur l'alimentation. This work is licensed under a Creative Commons Attribution (CC BY 4.0) License.
Subjects: Q Science > QH Natural history > QH301 Biology
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Departments: School of Health Sciences > Healthcare Services Research & Management
Date available in CRO: 16 Sep 2021 09:09
Date deposited: 16 September 2021
Date of first online publication: 4 April 2016
URI: https://openaccess.city.ac.uk/id/eprint/26762
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