Rachel Laudan

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 [...]

A quick calculation with very round numbers. Maximum of 400 liters in the truckdelivering milk to the artisanal cheese maker. That’s about 100 gallons. Assume the cows on these farms give 750 gallons a year which was normal in Britain in the 50s (though I suspect they give less). That’s 2 gallons a day so [...]