{"product_id":"reinventing-the-wheel-9781472955531","title":"Reinventing the Wheel","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e**Wine and Spirits Book of the Year  2017**\u003c\/b\u003e\u003cb\u003eA fascinating look into the world of cheese and its creators.\u003c\/b\u003eIn little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. \u003ci\u003eReinventing the Wheel\u003c\/i\u003e explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production.While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book she\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eIt covers breeds of cattle (fascinating), farming (harsh but glorious), and the nature of milk and microbes (again, fascinating) ...\u003cb\u003e a marvellous book, dense with data yet never a slog\u003c\/b\u003e. * The Wall Street Journal *\u003cbr\u003e\u003cb\u003eA passionate argument for the value of artisanal farmhouse cheeses,\u003c\/b\u003e explaining what's involved in cheese-making, its history and the prospects for cheese now. * Evening Standard *\u003cbr\u003eA groundbreaking book-cum-manifesto. * Financial Times *\u003cbr\u003eThe single most important book I have read this year. * JancisRobinson.com *\u003cbr\u003e\u003cb\u003eA fascinating timely tale \u003c\/b\u003eof re-learning how to work with microbes and rescue healthy traditional cheese -- Tim Spector, Professor of Genetic Epidemiology at Kings College London and author of The Diet Myth\u003cbr\u003e\u003cb\u003eAn erudite and entertaining journey\u003c\/b\u003e through dairy farming, microbiology, anthropology, history, public health, politics and gastronomy. A \u003cb\u003escrupulously researched and thoughtful \u003c\/b\u003emanifesto for a more complex and nuanced approach to cheesemaking. -- Fuchsia Dunlop, cook and food writer\u003cbr\u003eAn\u003cb\u003e insightful and knowledgeable read \u003c\/b\u003ethat highlights the importance of following and not losing ancient traditions in the 21st century. -- Gareth Wyn Jones, author of The Hill Farmer\u003cbr\u003e\u003cb\u003eA rich and eye-opening insider's account\u003c\/b\u003e of the modern cheese world: the anonymous uniformity underlying the apparent bounty of the cheese counter, the near extinction of truly exceptional cheese, and the new scientific appreciation of pre-scientific cheesemaking, with its canny reliance on biodiversity in pastures and cattle and the dairy, which may help bring more distinctive and flavourful cheese to tomorrow's table. -- Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen\u003cbr\u003eA book that combines scientific rigor, commercial expertise and passionate connoisseurship. * The Street *\u003cbr\u003eA heroic study of cheesemaking that is \u003cb\u003eat once scholarly and sensory\u003c\/b\u003e. Bronwen and Francis Percival dissect the relationships – micro and macro – that give shape to great flavour.' -- Dan Barber, chef at Blue Hill and Blue Hill at Stone Barns, and author of The Third Plate\u003cbr\u003e\u003ci\u003eReinventing the Wheel\u003c\/i\u003e is a gift, a careful exploration of our shared history and the tension between progress, modernity, and tradition. Fundamentally, it is a book full of hope, and it is \u003cb\u003ethe most exciting food writing I have experienced in years\u003c\/b\u003e. -- Mateo Kehler, co-founder of Jasper Hill Farm and Cellars at Jasper Hill\u003cbr\u003eA cheese love story that's \u003cb\u003eso well told you won't be able to put it down\u003c\/b\u003e. If you are even half as fascinated by cheese, culinary history, and good stories as I am, this will be \u003cb\u003ethe most compelling book you read this year\u003c\/b\u003e. -- Ari Weinzweig, co-founder of Zingerman's Community of Businesses\u003cbr\u003eThe Percivals take a deep, serious dive into the culinary history, sociology, politics, terroir, microbiology, and how-to of the making and eating of cheese, raw and pasteurized. Both kinds, when done right, can be delicious and safe. This book should convince anyone that the making of wondrous cheeses is a science as well as an art. -- Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University and author of Food Politics: How the Food Industry Influences Nutrition and Health\u003cbr\u003eChallenges us to think more deeply about cheese than almost any of us might have imagined possible. \u003cb\u003eImperative reading \u003c\/b\u003efor anyone who wants to understand why a small number of cheeses are extraordinary. * The Art of Eating *\u003cbr\u003eA brilliant consideration of microbial ecology, the science that is causing a refresh of our view of everything from human health to the health of cows and farmers in the dairy industry. * Wine and Spirits *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePreface: The Lost World\u003c\/i\u003e  Chapter 1: Ecologies Chapter 2: Real Cheese Chapter 3: The Third Rail Chapter 4: Breed Chapter 5: Feed Chapter 6: Microbes Chapter 7: Risk  Chapter 8: Cultures Chapter 9: Families and Factories Chapter 10: Expertise Chapter 11: Markets  Chapter 12: Reinventing the Wheel  \u003ci\u003eAppendix: How to Buy Cheese \u003c\/i\u003e \u003ci\u003eGlossary  Notes  Acknowledgements  index\u003c\/i\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":48867233300823,"sku":"9781472955531","price":11.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781472955531.jpg?v=1722282340","url":"https:\/\/bookcurl.com\/products\/reinventing-the-wheel-9781472955531","provider":"Book Curl","version":"1.0","type":"link"}