by Paul Kindstedt
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288 pages. Hardback
A comprehensive look at the 9,000-year history of cheese, the ways in which it has shaped civilization, and what it can tell us about the future of food. Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese. Reviews, Kudos and Praise: "No cheese lover or cheesemaker's education will be complete without reading of the epic journey of cheese as it influences and is influenced by human civilization. Paul Kindstedt steers the reader through a vast sea of history with the steady, inspired hand and confidence of a seasoned captain of his subject. What a gift to the world of cheese!" —Gianaclis Caldwell, cheesemaker, Pholia Farm, and author of The Complete Cheesemaker "Dr. Kindstedt's love and passion for the artisan cheese movement is inspiring. In his latest book, he has presented a beautiful and historically rich mosaic of the history of cheese on our little green planet. With reference to the past, and detailed attention paid to the present, as well as extrospection for the future, Dr. Kindstedt has created an amalgamation of artisan cheese reference, the like of which has not been attempted before." —Matt Jennings, co-owner/executive chef, Farmstead/La Laiterie, Providence, RI "This book will fascinate anyone who loves cheese. With a sweeping perspective, from the earliest prehistoric domestication of goats and sheep to the present, it chronicles how social, technological, and political developments gave rise to the vast array of cheeses we know and love." —Sandor Ellix Katz, author of The Art of Fermentation, The Revolution Will Not Be Microwaved, and Wild Fermentation About the author: Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is also the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council, and has received national professional recognition for both his research and teaching. Kindstedt currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont.
He is married and blessed with three children.
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