Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy – with recipes throughout
While mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago. Today, milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement and advocates for raw milk, who controversially reject pasteurisation.
Profoundly intertwined with human civilisation, milk has a compelling and surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
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[ A] wonderfully wide-ranging study -- PD Smith * Guardian * [ A] rich, fascinating and comprehensive history ... [ A] highly readable volume, stuffed with colourful historical facts from all corners of the globe and epochs * Spectator * A feat of investigation, compilation and organization ... Altogether a complex and rich survey, Milk! is a book well worth nursing. * Wall Street Journal * A treasure trove of fascinating details * The Times * The sort of book that Proust might have written had Proust become distracted by the madeleine ... you step away from this book with a new vantage on history * New York Times Book Review *
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Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy with recipes throughout
Mark Kurlansky is the New York Times bestselling author of Cod, Salt, Paper, The Basque History of the World, 1968, The Big Oyster, International Night, The Eastern Stars, A Continent of Islands, and The White Man in the Tree and Other Stories. He received the Dayton Literary Peace Prize for Nonviolence, Bon Appetits Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. Salt was a Los Angeles Times Book Prize finalist. He spent ten years as Caribbean correspondent for the Chicago Tribune. He lives in New York City. www.markkurlansky.com.
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