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OCoLC |
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160824t20162016nyua be 001 0 eng |
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|a 2016034026
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|a 9780199330881
|q (hardcover ;
|q alk. paper)
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|a 0199330883
|q (hardcover ;
|q alk. paper)
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0 |
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|a 637/.303
|2 23
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| 245 |
0 |
4 |
|a The Oxford companion to cheese /
|c edited by Catherine Donnelly.
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| 264 |
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1 |
|a New York :
|b Oxford University Press,
|c [2016]
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| 264 |
|
4 |
|c ©2016
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| 300 |
|
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|a xx, 849 pages, 16 unnumbered plates :
|b illustrations ;
|c 26 cm
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a unmediated
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|2 rdamedia
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| 338 |
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|a volume
|b nc
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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| 520 |
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|a The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients--milk, bacteria, salt, and enzymes--into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheese makers, cheese mongers, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheese making and cheese maturing. It also includes entries on production methodologies and the technology and equipment used in cheese making.
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| 650 |
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0 |
|a Cheese
|v Encyclopedias.
|0 http://id.loc.gov/authorities/subjects/sh85022845
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| 650 |
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7 |
|a Cheese.
|2 fast
|0 (OCoLC)fst00852728
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| 655 |
|
7 |
|a Encyclopedias.
|2 fast
|0 (OCoLC)fst01423798
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| 700 |
1 |
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|a Donnelly, Catherine W.,
|e editor.
|0 http://id.loc.gov/authorities/names/no2014007523
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|t 0
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| 952 |
f |
f |
|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Main Library
|d MSU Main Library
|t 0
|e SF270.2 .O94 2016
|h Library of Congress classification
|i Printed Material
|m 31293035453988
|n 1
|
