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Milk!: A 10,000-Year Food Fracas, by Mark Kurlansky

Download Ebook Milk!: A 10,000-Year Food Fracas, by Mark Kurlansky

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Review

“Milk! A 10,000-Year Food Fracas is a feat of investigation, compilation and organization . . . Altogether a complex and rich survey, “Milk!” is a book well worth nursing.” ―Wall Street Journal“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, a working knowledge of exotic milk and cheese, acceptance of your mom, a sense of what makes Mark Kurlansky tick and a weird craving for buffalo mozzarella.” ―Editors' Choice, New York Times Book Review“[A] readable and almost unreasonably fascinating book.” ―The Times of London“Kurlansky's entertaining, fast-paced history of milk exhibits his usual knack for plumbing the depths of a single subject . . . Kurlansky's charming history brims with excellent stories and great details” ―Publishers Weekly“Cod, salt, paper, oysters, 1968, and Havana-Kurlansky always picks a singular subject, then runs with it as he provides historical and cultural context. Here he examines our relationship to milk since the domestication of animals more than 10,000 years ago. That relationship shifted with the Industrial Revolution, which meant out with the family cow and in with pasteurization and, eventually, food fights over industrial farming, animal rights, and GMOs. Pour a glass and get out the cookies before reading.” ―Library Journal's Nonfiction Picks, May 2018“The author of Salt (2002) and Cod (1997) tackles another staple food in this chatty history of milk andsome of the many products made from it . . . Kurlansky's wide-ranging curiosity makes a familiar topic seem exotic.” ―Booklist“A wide-ranging history of a surprisingly controversial form of nourishment . . . Chock-full of fascinating details.” ―Kirkus“A fascinating and comprehensive book that will keep readers engaged and entertained . . . Will appeal to both foodies and readers of world history.” ―Library Journal“Fascinating . . . Every chapter of Milk! entrances with I-did-not-know-that facts and observations.” ―BookPage“As with Mark Kurlansky's Cod and Salt, I wish I had written Milk! Never would I have thought that so elementary a liquid food had such an intriguing history, one that includes science, politics, economics, and gourmandize. A great read on a great subject!” ―Mimi Sheraton“Mark Kurlansky, the best-selling author of Cod and Salt, traces the 10,000-year-old cultural, economic, and culinary trajectory of this dietary staple, packing in dairy-centric recipes both ancient and modern.” ―Modern Farmer, "Seven of the Season's Best New Books"“Calcium-heavy gold . . . the fine cream of the book rises to the top.” ―USA Today“A prolific and spirited explicator of the the world, Kurlansky has written on subjects as varied as 1968, Cuba, and European Jewry, but his sweet spot is literature on single forms of nutrition and sustenance, with books such as Cod: A Biography of the Fish that Changed the World and Salt: A World History. He now turns his attention to the mother of all subjects--milk--which he sees as the most argued-over food of the past 10,000 years. In this entertaining and constantly surprising book, he chronicles debates and disputes over milk (breast or bottle, pasteurized or homogenized, genetically modified or raw) and even finds that fierce disagreements over wet nurses involved not whether to use one, but whether brunettes or blondes were better.” ―The National Book Review, "Five Hot Books"“Food historian Mark Kurlansky is famous for his deep dives on singular subjects, which range from salt to cod to oysters, and his latest work is everything one expects from this obsessive researcher. Milk! delves into the world's most complex cultural, economic and culinary stories centered around milk, from Greek creation myths to modern pasteurization.” ―Smithsonian Magazine, 10 Best Books about Food of the Year“Something to enjoy with a cold class of (what else) milk and a warm cookie.” ―Popular Science“Rich and interesting, stocked full of recipes and facts. It's an immensely rewarding reading experience.” ―BookRiot, 50 Must-Read Microhistories“Compelling.” ―The Columbus Dispatch“Best-selling author Mark Kurlansky follows up Cod (1997) and Salt (2002) with another zestful exploration of one foodstuff - milk - through history and a range of lenses . . . Kurlansky keeps up a cracking pace on a tour that covers classical geographer Strabo griping about the Celts' milk consumption; the disease-generating dairies of nineteenth-century New York City; lactose intolerance in China; and 126 recipes for everything from ghee to syllabub.” ―Nature“From the first page of this book, you'll be fascinated by how much milk, and its relatives like cheese, whey, and ice cream, have infiltrated our lives over thousands of years. If you've ever found yourself in a debate about what milk is the best milk--goat, cow, human?!--this book will equip you with all the random tidbits to strengthen your rebuttal.” ―Bon Appétit, "8 Non-Cookbook Food Books to Read This Summer"“It may be a stretch to say that by understanding the history of milk that one can understand the history of the world, but maybe not that much of a stretch . . . As Kurlansky shows throughout Milk!, the story of dairy is really the story of civilization . . . What Milk! does particularly well is elucidate the history of conflict around all things milk.” ―Inside Higher Ed“Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.” ―The Wall Street Journal on THE BIG OYSTER“Magnificent . . . a towering accomplishment.” ―Associated Press on THE BIG OYSTER“Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.” ―David McCullough on COD“Kurlansky finds the world in a grain of salt.” ―The New York Times Book Review on SALT“Kurlansky approaches Havana like an Impressionist painter, building the image of this metropolis of 2 million inhabitants with subtle brushstrokes.” ―Washington Post on HAVANA“An early favorite . . . Everybody can learn, and everybody will eat.” ―Washington Post on INTERNATIONAL NIGHT

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About the Author

Mark Kurlansky is the New York Times bestselling author of Havana, Cod, Salt, Paper, The Basque History of the World, 1968, and The Big Oyster, among other titles. He has received the Dayton Literary Peace Prize, Bon Appetit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City. www.markkurlansky.com

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Product details

Paperback: 400 pages

Publisher: Bloomsbury Publishing; Reprint edition (May 7, 2019)

Language: English

ISBN-10: 1632863839

ISBN-13: 978-1632863836

Product Dimensions:

5.5 x 8.2 inches

Shipping Weight: 1.1 pounds (View shipping rates and policies)

Average Customer Review:

3.9 out of 5 stars

44 customer reviews

Amazon Best Sellers Rank:

#923,360 in Books (See Top 100 in Books)

Kurlansky's book may be better described as a how milk was USED in history, rather than as a history of milk. The book is well written, but it is confounding to have so many errors in the book, and so many conclusions that are simply wrong. For example, Kurlansky speculates on why we always see images in art of women breast feeding from the left. Well, the reason, if you ask a breast feeding mother, is that if you're right handed, you need the right hand to take care of everything else. He states as well, that cows produce 50-70 pounds of methane PER DAY. Think about that: 50-70 pounds PER DAY. Multiply that. That's a lot of gas (a pound of methane is just under a cubic gallon of volume) per year, and the number is wrong: the numbe is 70-120kg per YEAR. He has a substantial chapter on dairy product use in Asia. I checked with an expert in the field. Her assessment "good writing, bad facts." "Plumb pudding" is not named because "raisins were once called plums." "Plumb" is short for the Latin word for lead, because there was a lead toy placed in "Plumb pudding, " and sometimes still is. Bottom line is: people who read this book are in fact going to know something about the subject, but not everything. They, like me, are going to look at the new information and think "I didn't know that," and there's a reason: it's wrong. The 3 stars are because of the quality of the writing, and the interesting recipes.

Mr. Kurlansky has a special skill with taking a small slice of the world—cod, salt, paper, the Basques—and showing how that small slice has had a huge impact on history, often in ways that is not immediately obvious. This time around he takes on milk and, as usual, does an excellent job.There is much to learn here. Mammals are not biologically designed to drink milk beyond babyhood. Sometime over the past millennia, however, some humans have essentially bred themselves to be able to digest milk as an adult. (And some have not; thus, the lactose-intolerant.) Throughout that time to the present day, arguments about milk have raged. Is milk actually good for you? If so, which milk is best? (Cow? Goat? Sheep? Camel? Horse?...)In point of fact, for most of history, milk has been comparatively unsafe to drink. It is easily contaminated and spoils quickly; thus, the development of cheeses and other dairy products. It is only in the past 100 years or so that pasteurization and other methods of purifying milk have made it safe enough to be generally sought after. Even then, people complained that safe milk was not as wholesome and tasty as raw milk. Milk, it seems, has always fights an uphill battle.But what made milk desirable in the first place? Mr. Kurlansky reminds us that, until wide-scale production of sugar cane and sugar beets, milk was the sweetest food available to humans, apart from honey. That is why, in the Bible, the land of Canaan is referred to as a “land of milk and honey”—sweetness upon sweetness. In a world saturated with sugary foods and drinks, it is easy to forget this.The main weakness in this book is the number of recipes scattered throughout the text. He notes that these are recipes worth trying at home; however, I would doubt that. I found most of them to be difficult to follow. Granted, I am not much of a cook but from what little I could gather, but they didn’t seem appetizing to me either. Many of them have some historical interest but not enough to justify how many he provides. Maybe a real cook would feel otherwise.Milk is so common in the United States today that it is difficult to remember that this is only a recent phenomenon. Mr. Kurlansky takes us back through the history and shows us the huge impact the development of this foodstuff has had on us. It is definitely worth a read, even if you skip the recipes.

I've been of fan of Mark Kurlansky since I first read "Salt," which led me to purchase all of his books as the years went by. "Milk" isn't my favorite book of his, but it was still a good read, perfect for a nerd like me. Fun to read, I learned a lot of fascinating facts and informative tidbits about dairy products and the hows and whys of how they have been used--and transformed--over the millennia.No matter what the subject (or how mundane and perhaps boring it sounds), you can't go wrong picking up a book about a topic Mark Kurlansky has researched and written about.

I am a big fan of Kurlansky's books on "micro-history". I have read Cod, Paper and Salt and loved how he weaved each of those topics into the bigger picture in history. Milk has missed the mark. Too many recipes interrupting the history and facts. It's as much a cookbook with some history as it is a history book with some recipes. I found myself bored and wishing he had left a few recipes out or put them in the end in an appendix. If you are fascinated with recipes, including arcane measurements, by all means read it.

I am a milk lover myself. I keep the kashrut dietary rules which makes the presence of milk (or not) centerpiece of my eating habits. I do drink milk as a half connoisseur half delicatessen specialist. Thus the motivation to read this book. Liked it (wouldn't say loved it). But as always, Kurlansky, gives a tremendous historic perspective, intelligently, about eating subjects. From cod to salt, milk this time. Good enough stuff.

I like the author, he writes some interesting history articles about the most common things in our daily lives that we never sit to think of. I like he crosses cultures and peoples to bring together how milk was used in different cultures. And not all milk is from the same animal. Some cultures used goats instead of cow, etc...

As a food historian, I am always on the lookout for a new book--and since I love Kurlansky's work, I jumped at this one. It is a fabulous telling of how important milk is in many cultures. Kurlansky puts in recipes, some are odd--but that is not the main focus. It reads like a novel--well paced and interesting.

A baby is born hungry. What to feed the little creature? Mother's milk! It's a very old answer but this book shows that cheese, refrigeration, and pasteurization have changed the game.

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