| 000 | 02549nam a22004818i 4500 | ||
|---|---|---|---|
| 001 | 2017006845 | ||
| 003 | DLC | ||
| 005 | 20190729110854.0 | ||
| 008 | 170213t20172017cau b 001 0 eng | ||
| 010 | _a 2017006845 | ||
| 020 | _a9780520290150 (cloth : alk. paper) | ||
| 020 | _z9780520964464 (ebook) | ||
| 042 | _apcc | ||
| 040 |
_aCU-S/DLC _beng _erda _cCU-S _dMvI |
||
| 050 | 0 | 0 |
_aSF271 _b.P47 2017 |
| 082 | 0 | 0 |
_a637/.3 _223 |
| 100 | 1 | _aPercival, Bronwen, | |
| 245 | 1 | 0 |
_aReinventing the wheel : _bmilk, microbes, and the fight for real cheese / _cBronwen Percival, Francis Percival. |
| 263 | _a1709 | ||
| 264 | 1 |
_aOakland, California : _bUniversity of California Press, _c[2017] |
|
| 264 | 4 | _c©2017 | |
| 300 | _apages cm. | ||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 490 | 1 |
_aCalifornia studies in food and culture ; _v65 |
|
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aPrologue : the lost world -- Ecologies -- Real cheese -- The third rail -- Breed -- Feed -- Microbe farming -- Risk -- Cultures -- Families and factories -- Expertise -- Markets -- Reinventing the wheel. | |
| 520 | _a"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher. | ||
| 650 | 0 | _aCheesemaking. | |
| 650 | 0 |
_aCheesemaking _xTechnological innovations. |
|
| 650 | 0 |
_aDairy farming _xTechnological innovations. |
|
| 650 | 0 |
_aCheese _xMicrobiology. |
|
| 650 | 0 |
_aRaw milk _xMicrobiology. |
|
| 650 | 0 | _aCheesemakers. | |
| 650 | 0 | _aCheese industry. | |
| 700 | 1 |
_aPercival, Francis, _d1978- |
|
| 830 | 0 |
_aCalifornia studies in food and culture ; _v65. |
|
| 948 | _au792439 | ||
| 949 |
_aSF271 .P47 2017 _wLC _c1 _hEY8Z _i33039001427250 |
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| 596 | _a1 | ||
| 903 | _a35866 | ||
| 999 |
_c35866 _d35866 |
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