Milk: A Global History

(Hardback)

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Description

In Milk Hannah Velten explores the myths and misconceptions surrounding the liquid, one that through its links with child birth and sustenance has retained a curious hold on human interest. Modern milk processing produces a safe, clean beverage that is far removed from 'real' milk straight from the cow, but advocates of raw milk long for the days before pasteurization, homogenization and standardization. Hannah Velten investigates how and why conceptions of milk have shifted in the public consciousness: from the science of nutrition, to dairy industry advertising and government endorsements. Prepare to be entertained and surprised throughout by milk's capacity to alarm and soothe in equal measure!

Reviews

Books in Reaktion's Edible series are paragons of their type; concise and flavorful, jammed with interesting facts, period photos and just a handful of recipes, in case you want to "do it yourself". I recommend these books to foodies and academics alike. -- Robert Sietsema, restaurant critic for The Village Voice

Author Bio

Hannah Velten is a former agricultural journalist, and the author of Cow (Reaktion Books, 2007).