Cheese: A Global History

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

Andrew Dalby, Cheese: A Global History. London: Reaktion Books; Chicago: Chicago University Press, 2009. ISBN 978-1-86189-523-3 (Edible Series)

References

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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[1] Discussed at "wondersandmarvels.com", 31 December 2009

[2] "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.

[3] "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