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دانلود کتاب The Oxford companion to cheese
دانلود کتاب همراه پنیر آکسفورد
مشخصات کتاب
The Oxford companion to cheese
ویرایش: 1
نویسندگان: Donnelly. Catherine W
سری: Oxford Companions
ISBN (شابک) : 9780199330911, 9780199330881
ناشر: Oxford University Press
سال نشر: 2017
تعداد صفحات: 894
زبان: English
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود)
حجم فایل: 57 مگابایت
قیمت کتاب (تومان) : 39,000
کلمات کلیدی مربوط به کتاب همراه پنیر آکسفورد: پنیر، دایره المعارف ها
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توضیحاتی درمورد کتاب به خارجی
Открытие сыра оценивают, по меньшей мере, во времена 8 000 лет
назад, относящиеся к эпохе неолита. Тем не менее, после всех
этих тысяч лет мы все еще находим новые способы объединить те
же четыре основных ингредиента - молоко, бактерии, соль и
ферменты - в новые и захватывающие продукты с совершенно
разными формами, размерами и цветами, разнообразными вкусами,
текстурами и, да, ароматами. Фактически, после длительного
периода индустриального, переработанного и стандартизованного
сыра, производители сыра, торговцы сыром, аффинеры и
большинство потребителей, заново открывают бесконечное
разнообразие сыров.
Эта знаковая энциклопедия - это самая глубокая, всеобъемлющая и
надежная справочная работа по сыру, подходящая как для
новичков, так и для специалистов отрасли.
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,
cheesemakers, cheesemongers, affineurs, 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 Gruy?re, 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 concentrated whey cheeses popular in Norway,
brunost, are covered here, as are the traditional Turkish and
Iranian cheeses that are ripened in casings prepared from
sheeps or goats skin. There are entries on animal species whose
milk is commonly (cow, goat, sheep) and not so commonly (think
yak, camel, and reindeer) used in cheesemaking, as well as
entries on a few highly important breeds within each species,
such as the Nubian goat or the Holstein cow. Regional entries
on places with a strong history of cheese production,
biographies of influential cheesemakers, innovative and
influential cheese shops, and historical entries on topics like
manorial cheesemaking and cheese in childrens literature round
out the Companions eclectic cultural coverage.
The Companion also reflects a fascination with the microbiology
and chemistry of cheese, featuring entries on bacteria, molds,
yeasts, cultures, and coagulants used in cheesemaking and
cheese maturing. The blooms, veins, sticky surfaces, gooey
interiors, crystals, wrinkles, strings, and yes, for some, the
odors of cheese are all due to microbial action and growth. And
today we have unprecedented insight into the microbial
complexity of cheese, thanks to advances in molecular biology,
whole-genome sequencing technologies, and microbiome research.
The Companion is equally interested in the applied elements of
cheesemaking, with entries on production methodologies and the
technology and equipment used in cheesemaking.
An astonishing 325 authors contributed entries to the
Companion, residing in 35 countries. These experts included
cheesemakers, cheesemongers, dairy scientists, anthropologists,
food historians, journalists, archaeologists, and on, from
backgrounds as diverse as the topics they write about. Every
entry is signed by the author, and includes both cross
references to related topics and further reading suggestions.
The endmatter includes a list of cheese-related museums and a
thorough index. Two 16-page color inserts and well over a
hundred black and white images help bring the entries to
life.
This landmark encyclopedia is the most wide-ranging,
comprehensive, and reliable reference work on cheese available,
suitable for both novices and industry insiders alike.
