Cheese: A Global History is a non-fiction account of cheese in history and literature by Andrew Dalby. The book explores accounts of cheese in fiction and through historical records, beginning from its unrecorded discovery[1] but with emphasis on more recent developments.[2] It discusses aspects of culture and language as they relate to cheese.[3]
Edition
edit- Andrew Dalby, Cheese: A Global History. London: Reaktion Books; Chicago: Chicago University Press, 2009. ISBN 978-1-86189-523-3 (Edible Series)
References
edit- ^ Discussed at "wondersandmarvels.com", 31 December 2009
- ^ "It's when the history moves closer to current day that revelation and delight meet," according to Alasdair Buchan in Diplomat (December 2009/January 2010) p. 65.
- ^ "In Cheese: A Global History, Andrew Dalby travels easily from the sheep's- and goat's-milk cheeses of The Odyssey to the white Wensleydale preferred by Wallace and Gromit -- and that's just along the literary and fictional trails. Dalby also identifies the rightful place of cheese in different cultures." Bonnie S. Benwick A tasting menu of savory dishes FOOD BOOK ROUNDUP November 18, 2009 Washington Post
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