Cheese and Culture

Cheese and Culture: A History of Cheese and its Place in Western Civilization by Paul S. Kindstedt  (Chelsea Green, 2012).

I was very surprised to learn from this book that cheese-making goes back eight thousand years or more, to the ancient Near Eastern civilizations of the Sumerians and the tribes of Israel. The ancient Greeks carried on and expanded this tradition, developing aged dry cheeses along with new fresh soft cheeses. There are cheese graters in museums that date from before the Christian era! This is a fascinating and thorough history of cheese through the ages to the present time, including the origins of all the famous types of European cheeses. It is not just a “popular” history of cheese but a readable academic treatise, with frequent references to archeological evidence and ancient classical works.

Leave a comment

Filed under Social Science

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s