The Science of Cheese
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The Science of Cheese
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Narrated by:
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Dennis Holland
About this listen
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day. Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of America's favorite foods.
©2014 Oxford University Press (P)2014 Audible Inc.Listeners also enjoyed...
What listeners say about The Science of Cheese
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall3 out of 5 stars
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Performance3 out of 5 stars
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Story4 out of 5 stars
- Robin Cafolla
- 08-11-18
Very technical with dry narration.
The format doesn't really lend itself to being an audio book, a lot of the information is contained in boxes that are referenced without any way to jump to them (I'm not even sure they're read out). The information is interesting in parts, and very dull in other bits.
The narration style really doesn't help.
This is quite a technical book to listen to, and while the information isn't overwhelmingly complex I think you'll struggle with it if you don't already know a lot about the chemistry of cheese.
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1 person found this helpful
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Overall1 out of 5 stars
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Performance1 out of 5 stars
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Story1 out of 5 stars
- Tout en chantant
- 20-08-21
A dreadful boring mess
The author of this book does not have us, the readers, in mind at all, it would appear. he has not for a minute stopped to think who might be the readers of his book.
He just regurgitates a load of facts that he has accumulated during his cheese-related career and he does so without a system or a carefully laid out progression. He jumps from one thing to another and then he goes back and then he moves forward. He uses terms that he does not bother to define or, if he does so, it is only after having been using them fir a while. He expands on very uninteresting things while only lightly touching on other aspects that would be much more interesting to look deeply into. This book feels as if it was the first draft of a book that, by the look of it, would have needed many more drafts to be made comprehensible and compelling..
Denis Holland, the narrator, picks up beautifully on the mood of the author and thus reads the text with a very tired and ‘who gives dam?’ kind of a voice.. Dreadful.
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