A Historian’s Take on Food and Food Politics
When I arrived in the United States some considerable number of years ago, I was stunned by the dairy products. Stunned as with a stun gun, not with joyous amazement. The only milk available was not just pasteurized but homogenized and had Vitamin D added as well. No lovely layer of cream rose to the [...]
Read: Let’s Take Back the World of Milk: Lead On, Anne Mendelson
Bee Wilson brings a historian’s eye to the problem of the adulteration of milk in China in an op-ed in the New York Times. It’s based on research she did for her most recent book, Swindled, which is a very readable and and well-researched introduction to food frauds in Europe and the United States over [...]
And addendum to my post on cheese in Mexican history. A classic way of preserving milk in Mexico (as in India) was to boil it down until the milk sugars became so concentrated and the water content so low that it did not spoil. We don’t have any figures. But given the attention paid to [...]
Read: Preserving Milk in Mexican History: Sweets versus Cheese
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