Structured as a global odyssey, the book opens with cheese chemistry basics before journeying through six continents. It profiles artisans like Sardinia's Maria, defending maggot-infested Casu Marzu against EU regulations, and Kenyan herders crafting ash-fermented Mursik. Scientific insights-such as spectral analyses linking pasture grasses to milk composition-merge with human stories, balancing rigor and emotional resonance. Later chapters offer recipes and pairings, encouraging readers to use Icelandic Skyr in baking or ethically source rare varieties.
What sets this work apart is its dual lens: it's both a manifesto for preserving biodiversity and a tactile guide to sustainable eating. By framing cheeses as endangered cultural legacies, the book challenges readers to taste not just flavors, but the resilience of ecosystems and communities. Its accessible tone demystifies complex science while celebrating artisanship, making global foodways tangible for cooks, travelers, and eco-conscious readers alike.
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