Milk (56 page)

Allport, Susan.
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
. Berkeley: University of California Press, 2006.

Atherton, Henry V., and J. A. Newlander.
Chemistry and Testing of Dairy Products
, 4th edition. Westport, Conn.: AVI Publishing, 1977.

Aubaile-Sallenave, Françoise. “
Al-Kishk
: The Past and Present of a Complex Culinary Practice,” in
A Taste of Thyme: Culinary Cultures of the Middle East
, ed. by Sami Zubaida and Richard Tapper, 2nd edition. London: I. B. Tauris, 2000.

Banerji, Chitrita.
Eating India: An Odyssey into the Food and Culture of the Land of Spices
. New York: Bloomsbury USA, 2007.

———.
Land of Milk and Honey: Travels in the History of Indian Food.
London: Seagull Books, 2007.

Behr, Edward. “Elegy for the Taste of Cream: Low Technology and Old Pastures,” in
The Art of Eating,
1990, no. 15, pp. 1–8.

Du Puis, E. Melanie.
Nature’s Perfect Food: How Milk Became America’s Drink
. New York: New York University Press, 2002.

Hoffpauir, Robert. “Water Buffalo,” in
The Cambridge World History of Food
, eds. Kenneth F. Kiple and Kriemhild Coneè Ornelas. Cambridge, U.K.: Cambridge University Press, 2000; see vol. I, pp. 583–607.

International Dairy Foods Association.
Dairy Facts, 2005 Edition
. Washington, D.C.: International Dairy Foods Association, 2005.

Jensen, Robert G., ed.
Handbook of Milk Composition
. San Diego: Academic Press, 1995.

Kindstedt, Paul, with the Vermont Cheese Council.
American Farmstead Cheese: The
Complete Guide to Making and Selling Artisan Cheeses
. White River Junction, Vt.: Chelsea Green, 2005.

Kosikowski, Frank V., and Vikram V. Mistry.
Cheese and Fermented Milk Foods,
3rd edition. 2 vols. Westport, Conn.: F. V. Kosikowski, 1997.

Kramer, Mark.
Three Farms: Making Milk, Meat, and Money from the American Soil
. Boston: Little, Brown, 1980.

Lampard, Eric E.
The Rise of the Dairy Industry in Wisconsin: A Study in Agricultural Change
. Madison: State Historical Society of Wisconsin, 1963.

Lampert, Lincoln M.
Modern Dairy Products: Composition, Food Value, Processing, Chemistry, Bacteriology, Testing, Imitation Dairy Products
, 3rd edition. New York: Chemical Publishing, 1975.

Lysaght, Patricia, ed.
Milk and Milk Products from Medieval to Modern Times
. Proceedings of the Ninth International Conference on Ethnological Food Research. Edinburgh: Canongate Academic, 1994.

McGee, Harold.
On Food and Cooking: The Science and Lore of the Kitchen
, 2nd edition. New York: Scribner, 2004.

Mahias, Marie-Claude. “Milk and Its Transformations in Indian Society.”
Food and Foodways
, 1988, vol. 2, pp. 265–88.

Nantet, Bernard, et al.
Cheeses of the World
. New York: Rizzoli, 1993.

Park, Young W., and George F. W. Haenlein, eds.
Handbook of Milk of Non-Bovine Mammals
. Ames, Iowa: Blackwell, 2006.

Porter, Valerie.
Cattle: A Handbook to the Breeds of the World
. London: A&C Black/Christopher Helm, 1991.

———.
Goats of the World
. Ipswich, U.K.: Farming Press, 1996.

Sabban, Françoise. “Un savoir-faire oublié: le travail du lait en Chine ancienne.”
Zinbun: Memoirs of the Research Institute for Humanistic Studies, Kyoto University
, 1986, vol. 21, pp. 31–65.

Selitzer, Ralph.
The Dairy Industry in America
. New York: Dairy & Ice Cream Field and Books for Industry, 1976.

Simoons, Frederick J.
Food in China: A Cultural and Historical Inquiry
. Boca Raton, Fla.: CRC Press, 1991.

Smith, Bruce D.
The Emergence of Agriculture
. New York: Scientific American Library, 1995.

Trout, G. Malcolm.
Homogenized Milk: A Review and Guide
. East Lansing: Michigan State College Press, 1950.

Tyler, Howard D., and M. E. Ensminger.
Dairy Cattle Science
, 4th edition. Upper Saddle River, N.J.: Pearson/Prentice Hall, 2006.

Walker, Harlan, ed.
Milk: Beyond the Dairy
. Proceedings of the Oxford Symposium on Food and Cookery 1999. Totnes, U.K.: Prospect Books, 2000.

Wilson, C. Anne.
Food and Drink in Britain: From the Stone Age to Recent Times
. New York: Harper & Row/Barnes & Noble, 1974.

Wong, Noble P., ed.
Fundamentals of Dairy Chemistry
, 3rd edition. New York: Van Nostrand Reinhold, 1988.

Wright, Russell O.
Life and Death in the United States: Statistics on Life Expectancies, Diseases and Death Rates for the Twentieth Century
. Jefferson, N.C.: McFarland, 1997.

Acton, Eliza.
Modern Cookery for Private Families
. Non-facsimile reissue of 1855 edition. Lewes, U.K.: Southover Press, 1993.

Batra, Neelam.
1,000 Indian Recipes
. New York: Wiley, 2002.

Carroll, Ricki.
Home Cheesemaking: Recipes for 75 Homemade Cheeses
, 3rd edition. North Adams, Mass.: Storey Books, 2002.

David, Elizabeth.
French Provincial Cooking
. Harmondsworth, U.K.: Penguin Books, 1969.

Diat, Louis.
Cooking à la Ritz
. Philadelphia: Lippincott, 1941.

Field, Michael.
Michael Field’s Cooking School: A Selection of Great Recipes Demonstrating the Pleasures and Principles of Fine Cooking
. New York: William Morrow, 1965.

Fried, Barbara R.
The Berry Cookbook
. New York: Collier Books, 1962.

Goldstein, Darra.
A Taste of Russia: A Cookbook of Russian Hospitality
. New York: Harper Perennial, 1991.

Hazelton, Nika Standen.
The Continental Flavor: A Cookbook
. Garden City, N.Y.: Doubleday, 1961.

Hom, Ken.
Fragrant Harbor Taste: The New Chinese Cooking of Hong Kong
. New York: Simon & Schuster, 1989.

Jaffrey, Madhur.
An Invitation to Indian Cooking
. New York: Random House/Vintage Books, 1975.

———.
Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
. New York: Alfred A. Knopf, 1981.

———.
Madhur Jaffrey’s World Vegetarian
. New York: Clarkson Potter, 1999.

Jones, Evan.
The World of Cheese
. New York: Alfred A. Knopf, 1976.

Jones, Judith, and Evan Jones.
The Book of
New
New England Cookery
. Hanover, N. H.: University Press of New England, 2001.

Kachru, Purnima.
Kashmiri Kitchen
. New Delhi: Roli Books/Lustre Press, 2000.

Kaneva-Johnson, Maria.
The Melting Pot: Balkan Food and Cookery
. Totnes, U.K.: Prospect Books, 1995.

Kaufman, Edna.
Melting Pot of Mennonite Cookery, 1874–1974
, 3rd edition. North Newton, Kans.: Bethel College Women’s Association, 1975.

Kochilas, Diane.
The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages
. New York: William Morrow, 2001.

Kremezi, Aglaia.
The Foods of Greece
. New York: Stewart, Tabori & Chang, 1993.

Lambert, Paula.
The Cheese Lover’s Companion & Guide
. New York: Simon & Schuster, 2000.

Lang, George.
The Cuisine of Hungary
. New York: Atheneum, 1971.

Maier-Bruck, Franz.
Das Grosse Sacher Kochbuch: Die österreichische Küche
. Munich: Schuler Verlagsgesellschaft, 1975.

———.
Vom Essen auf dem Lande: Das grosse Buch der österreichischen Bauernküche und Hausmannskost
. Vienna: Kremayr und Scheriau, 1981.

Ozan, Özcan.
The Sultan’s Kitchen: A Turkish Cookbook
. Boston: Periplus Editions, 1998.

Roden, Claudia.
A Book of Middle Eastern Food
. New York: Random House/Vintage Books, 1974.

Rose, Peter G., trans. and ed.
The Sensible Cook (De Verstandige Kock): Dutch Foodways in the Old and the New World
. Syracuse, N.Y.: Syracuse University Press, 1989.

Saberi, Helen.
Afghan Food and Cookery (Noshe Djan)
. New York: Hippocrene Books, 2000.

Saint-Ange, E.
La Cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française
. Paris: Librairie Larousse, 1982.

Scharfenberg, Horst.
Die deutsche Küche
. Bern, Switzerland: Hallwag AG Bern, 1980.

Shaida, Margaret.
The Legendary Cuisine of Persia
. New York: Interlink Books, 2002.

Sheraton, Mimi.
From My Mother’s Kitchen: Recipes and Reminiscences
, rev. edition. New York: HarperCollins, 1991.

Shroff, Veema, and Vanmala Desai.
100 Easy-to-Make Gujarati Dishes
, 7th edition. New Delhi: Vikas Publishing/Tarang Paperbacks, 1990.

Strybel, Robert, and Maria Strybel.
Polish Heritage Cookery
. New York: Hippocrene Books, 1993.

Uvezian, Sonia.
The Book of Yogurt: An International Collection of Recipes
. Hopewell, N.J.: Ecco Press, 1999.

———.
Recipes and Remembrances: From an Eastern Mediterranean Kitchen
, 2nd edition. Northbrook, Ill.: Siamanto Press, 2001.

von Bremzen, Anya, and John Welchman.
Please to the Table: The Russian Cookbook
. New York: Workman Publishing, 1990.

Wolfert, Paula.
The Cooking of the Eastern Mediterranean
. New York: HarperCollins, 1994.

———.
Mediterranean Grains and Greens
. New York: HarperCollins, 1998.

http://www.aphis.usda.gov/vs/ceah/ncahs/nahms/dairy/
Web site of the USDA animal health monitoring and surveillance division.

http://classes.ansci.uiuc.edu/ansc438/
Online review and syllabus of Professor Walter L. Hurley’s class in lactation biology, Department of Animal Sciences, University of Illinois at Urbana.

http://www.foodsci.uoguelph.ca/dairyedu/home.html
Wide-ranging source on dairy science and technology, maintained by the dairy science department of the University of Guelph, Ontario.

http://webexhibits.org/butter/
Extremely diverse and entertaining (if not always factually reliable) site dedicated to butter and its historical/culinary/cultural fortunes.