Summary
Mark Kurlansky’s first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy–with recipes throughout. According 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…
Book Details
| ISBN-13: | 9781632863829 |
|---|---|
| ISBN-10: | 1632863820 |
| Author: | Mark Kurlansky |
| Publisher: | Bloomsbury Publishing USA |
| Imprint: | Bloomsbury Publishing USA |
| Format: | Hardcover |
| Number of Pages: | 400 |
| Release Date: | 31 May 2018 |
| Weight: | 719g |
| Dimensions: | 244mm x 160mm x 28mm |
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What They're Saying
Critics Review
Kurlansky approaches Havana like an Impressionist painter, building the image of this metropolis of 2 million inhabitants with subtle brushstrokes. * Washington Post on HAVANA *An early favorite … Everybody can learn, and everybody will eat. * Washington Post on INTERNATIONAL NIGHT *Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish. – David McCullough on CODKurlansky finds the world in a grain of salt. * The New York Times Book Review on SALT *
About The Author
Mark Kurlansky
Mark Kurlansky is the New York Times bestselling author of Havana, Cod, Salt, Paper, The Basque History of the World, 1968, and The Big Oyster, among other titles. He has received the Dayton Literary Peace Prize, Bon Appetit’s Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City.
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