The art of natural cheesemaking by David Asher

Authors

DOI:

https://doi.org/10.15353/cfs-rcea.v3i1.157

Keywords:

Cheesemaking, cheese

Abstract

Cheese wasn’t designed. Cheeses were, and are, products of specific geographical, economic, ecological, and cultural circumstances. And so in the history of cheesemaking we see the history of agriculture, of trade, of places, and people. The countless cheeses—each made with only milk, rennet, bacterial cultures, and salt—reflect the diversity of the contexts in which they were first produced. Cheese therefore offers a rich, “living “connection to the past and, as Asher’s The Art of Natural Cheesemaking implies, a lens for engaging with the political, ethical and ecological issues that affect our futures.

Author Biography

Christopher Yap, Centre for Agroecology, Water and Resilience, Coventry University

PhD candidate at the Centre for Agroecology, Water and Resilience, Coventry University, UK

Project: 'Urban Agriculture, Food Sovereignty and the Right to the City in London and Seville'

close up image of a hexagonal matrix of brown gels

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Published

2016-04-04

How to Cite

Yap, C. (2016). The art of natural cheesemaking by David Asher. Canadian Food Studies La Revue Canadienne Des études Sur l’alimentation, 3(1), 136–139. https://doi.org/10.15353/cfs-rcea.v3i1.157

Issue

Vol. 3 No. 1 (2016): Data, discourse, and divergence

Section

Book/Art/Event Reviews

License

Copyright (c) 2016 Canadian Food Studies / La Revue canadienne des études sur l'alimentation

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