{"product_id":"milk-a-10-000-year-food-fracas-paperback","title":"Milk!: A 10,000-Year Food Fracas - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Kurlansky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMark Kurlansky's first global food history since the bestselling \u003ci\u003eCod\u003c\/i\u003e and\u003ci\u003e Salt\u003c\/i\u003e; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAccording 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. \u003cp\u003e\u003c\/p\u003eBefore 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. \u003cp\u003e\u003c\/p\u003eProfoundly 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMark Kurlansky \u003c\/b\u003eis the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eHavana\u003c\/i\u003e, \u003ci\u003eCod\u003c\/i\u003e, \u003ci\u003eSalt\u003c\/i\u003e, \u003ci\u003ePaper\u003c\/i\u003e, \u003ci\u003eThe Basque History of the World\u003c\/i\u003e, \u003ci\u003e1968\u003c\/i\u003e, and \u003ci\u003eThe Big Oyster\u003c\/i\u003e, among other titles.\u003ci\u003e \u003c\/i\u003eHe has received the Dayton Literary Peace Prize, \u003ci\u003eBon Appetit\u003c\/i\u003e's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City. www.markkurlansky.com\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 8.2 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 07, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44379503460454,"sku":"9781632863836","price":26.76,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/U3VqNUhiSkdyMFlwUE1BTUUySitNdz09.webp?v=1768921450","url":"https:\/\/infinitylightwa.com\/products\/milk-a-10-000-year-food-fracas-paperback","provider":"Infinity Light","version":"1.0","type":"link"}