Mark Kurlansky. (2018). Milk!: A 10,000-Year Food Fracas. Bloomsbury Publishing.

Mark Kurlansky. 2018. Milk!: A 10,000-Year Food Fracas. Bloomsbury Publishing.

Mark Kurlansky, Milk!: A 10,000-Year Food Fracas. Bloomsbury Publishing, 2018.

Mark Kurlansky. Milk!: A 10,000-Year Food Fracas. Bloomsbury Publishing, 2018.

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1. • value: Recipes
2. • value: Yogurt
3. • value: culture
4. • value: Dairy
5. • value: World History
6. • value: culinary
7. • value: dairy farmers
8. • value: Cheese
9. • value: dairy farming
10. • value: lactose
11. • value: Breastfeeding
12. • value: lactose-intolerant
13. • value: history of ice cream
14. • value: Yoghurt
15. • value: goat milk
16. • value: history of yogurt
17. • value: history of cheese
18. • value: global food history
19. • value: Marc Kurlansky
20. • value: Mark Kurlanski
21. • value: debate over breastfeeding
22. • value: differences in milks
23. • value: donkey milk
24. • value: economics of milk
25. • value: global history of milk
26. • value: history of breastfeeding
27. • value: history of milk
28. • value: lactose-intolerance
29. • value: Marc Kurlanski
30. • value: whale milk

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

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2018-05-08T00:00:00-04:00

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title

Milk!

fullDescription

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy—with recipes throughout.

According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.

Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.

Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

reviews

1. • premium: False
   • source: Wall Street Journal
   • content: 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.
2. • premium: False
   • source: Editors' Choice, New York Times Book Review
   • content: 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.
3. • premium: False
   • source: The Times of London
   • content: [A] readable and almost unreasonably fascinating book.
4. • premium: False
   • source: Publishers Weekly
   • content: 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
5. • premium: False
   • source: Library Journal's Nonfiction Picks, May 2018
   • content: 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.
6. • premium: False
   • source: Library Journal
   • content: A fascinating and comprehensive book that will keep readers engaged and entertained . . . Will appeal to both foodies and readers of world history.
7. • premium: False
   • source: Mimi Sheraton
   • content: 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!
8. • premium: False
   • source: Modern Farmer, "Seven of the Season's Best New Books"
   • content: 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.
9. • premium: False
   • source: The National Book Review, "Five Hot Books"
   • content: 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.
10. • premium: False
    • source: Smithsonian Magazine, 10 Best Books about Food of the Year
    • content: 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.
11. • premium: False
    • source: Popular Science
    • content: Something to enjoy with a cold class of (what else) milk and a warm cookie.
12. • premium: False
    • source: BookRiot, 50 Must-Read Microhistories
    • content: Rich and interesting, stocked full of recipes and facts. It's an immensely rewarding reading experience.
13. • premium: False
    • source: The Columbus Dispatch
    • content: Compelling.
14. • premium: True
    • source:
    • content:

      March 1, 2018
      

      Kurlansky (Salt: A World History), a James Beard Award-winning writer, continues his exploration of food with a thorough study of milk, "the most argued-over food in human history." Covering numerous civilizations and geographic locations over thousands of years, Kurlansky shows how various cultures produced, cooked, consumed, and thought about milk and the significant role it has played in history. Readers will uncover the reasons behind the constant rise and fall of the beverage's popularity (the Romans thought consumption was barbaric), the plethora of animals that humans have utilized to produce milk (from camels to cows), and the numerous foods made using milk. The author also ties in subjects such as religion, breastfeeding and wet nursing, and socioeconomics and gender roles. While this work's primary focus is history, Kurlansky does touch on current topics, including milk safety regulations, production, and even lactose intolerance. Also included is a mixture of 126 historical and contemporary recipes. VERDICT A fascinating and comprehensive book that will keep readers engaged and entertained. The recipes, especially those on the historical side, are a unique and complimentary addition. Will appeal to both foodies and readers of world history. Highly recommended.--David Miller, Farmville P.L., NC

      Copyright 2018 Library Journal, LLC Used with permission.

15. • premium: True
    • source:
    • content:

      January 22, 2018
      Kurlansky’s entertaining, fast-paced history of milk exhibits his usual knack for plumbing the depths of a single subject (Cod, Salt). He shares a series of anecdotes on the evolution of milk’s production and consumption, as well as on its roles in various cultures, such as in ancient Greece—according to Greek mythology, the goddess Hera formed the Milky Way galaxy when she spilled milk while breastfeeding Heracles, and each drop became a star. Many Sumerian stories involve the search for a reliable milking animal, and Hindu creation myths tell of the god Vishnu creating the universe by churning a sea of milk. Kurlansky points out that every milk-drinking culture searched for the animals that provided the best source of milk—mares, pigs, reindeer, donkeys, camels—but that the most important issue for each culture was finding which milk-producing animals could be domesticated easiest. By the 16th century, the Netherlands had become the dairying center of Europe; the Dutch and others brought cows with them to America, and by 1629 cows outnumbered people in the Virginia colony. He ranges over the history of making milk safe, the ongoing debate between the benefits of raw milk versus pasteurized milk, and the growth of large, industrialized dairy farms. Kurlansky’s charming history of milk brims with excellent stories and great details.

16. • premium: True
    • source:
    • content:

      March 1, 2018
      A wide-ranging history of a surprisingly controversial form of nourishment.Milk, from humans and a variety of animals, is the subject of the latest enthusiastic investigation by the prolific Kurlansky (Paper: Paging Through History, 2016, etc.), winner of the James Beard Award and Bon Appetit's Food Writer of the Year Award, among other accolades. For 10,000 years, milk has been "the most argued-over food in human history," the author asserts, with experts opining about whether milk was fit for human consumption, whether babies should be breast-fed (and by whom--their own mothers or wet nurses), which mammal produced the best milk, whether milk should be pasteurized and homogenized, how cows should be raised and milked, and what effects such interventions as hormones, antibiotics, and genetically modified crops have on the milk we consume. Although many cultures feature milk-based creation myths, breast-feeding has long been a source of contention. Excavations of ancient Roman gravesites have turned up baby milk bottles, indicating that some babies were artificially fed. In the Middle Ages, artificial feeding was common, with numerous recipes for baby formulas; in 1816, one writer advised that babies should be suckled on goats, setting off a trend throughout Europe. Also popular was the employment of wet nurses, who often became live-in domestics. The choice of wet nurse was not simple: Many believed that the baby would inherit the nurse's disposition and traits; one doctor recommended that "a brunette with her first child, which should be a boy" made the ideal wet nurse. Especially in cities, spoilage, unclean udders, and unsanitary dairies caused illness and a great number of infant deaths. Pasteurization was a solution, but consumers complained about the taste. Debate about the safety of raw milk, much prized by cheese makers and organic farmers, still rages. Kurlansky looks at the production of milk and its uses in liquid and solid form (yogurt, butter, cheese, ice cream, pudding) around the world throughout history and into the present.Chock-full of fascinating details and more than 100 recipes.

      COPYRIGHT(2018) Kirkus Reviews, ALL RIGHTS RESERVED.

popularity

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Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy—with recipes throughout.

According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.

Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day,...

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