First and foremost, a large thank you to NetGalley, Mark Kurlansky, and Bloomsbury (USA) Publishing for providing me with a copy of this publication, which allows me to provide you with an unbiased review.
I remember an advertising campaign from my youth that extolled the virtues and health benefits of drinking milk. It stuck with me and I have tried to present the same positive outlook to my son. When I saw the latest Mark Kurlansky book, all about the history of milk, I could not help but wonder if it would be an entertaining read, as I knew he had tackled some other interesting food topics. One may presume the topic is quite mundane or simplistic, but the attentive reader will discover that milk and its byproducts are anything but boring, though it is one area where history has only added to the controversies, rather than neutralise them. In a book that is as eye opening as it is refreshing, Kurlansky offers the reader much insight into this product that has been a central part of history as long as female mammals have roamed the earth.
Milk has long been a controversial staple through the centuries, from the debate between breastfeeding and delivering the essential nutrients to babies, to the best ‘type’ of milk for humans to consume, and even whether to treat milk to make it safer for consumption. Kurlansky details these and other debates throughout the pages of his book, presenting arguments and views as they were documented throughout history. There remains a strong debate over pasteurisation versus raw milk, which has led to various parts of the world to adopt varying rules and regulations. While many Western countries turn to cow’s milk, there are numerous other animals whose milk is widely used, utilising the higher concentration of such mammals on differing terrains.
Liquid milk is only scratching the (fatty) surface of the discussion, as Kurlansky talked extensively about the various byproducts. Often discovered by accident, byproducts include cheeses, butters, and creams, though their variety can easily be forked into hundreds of different outcomes. The history of cheese is both long and full of political intervention, as Kurlansky discusses at length. Creation of cheese can be a laborious process and is tightly regulated, creating different colours, flavours, and consistencies. Kurlansky explores not only how different milk determines key cheese creations, but also the food intake of the cow that can vastly alter the end result. Turning to creams, history has seen the evolution of different products, based not only on filtering techniques but also the ability to refrigerate or cool for lengthy periods of time. Different people claim fame for various inventions that many take for granted now, though there was surely a fierce debate at the time to launch the best clotted creams, ice creams, and desserts that stemmed from there. Kurlansky also explores how different parts of the world tapped into shaping these byproducts with the local ingredients, creating even more differentiation across the globe.
The political and social aspects of milk are firmly rooted, particularly when government health and legislative bodies learned that they could levy fees and fierce regulations. Milk can be a highly profitable industry, though strict adherence can also lead to marginalizing those who have spent their life trying to make a living off dairy production. Kurlansky turns the focus away from North America and delves deeply into the European and Asian markets, which may shock some readers in the West. There is surely a hierarchy when it comes to milk consumption, as well as a fierce debate about how to treat the animals and the food they consumed. There is no correct answer, nor does Kurlansky try to steer the reader in any single direction, but offers a wonderful cross-section of information for a better understanding. Readers and milk enthusiasts alike can enter the debate better armed for the battle.
Kurlansky’s delivery of the topic at hand is so seamless as to create a story that flows with ease from beginning to end. While there is so much to cover, Kurlansky offers detailed discussions throughout without bogging the reader down with minutiae. Not only does he provide a rich history of milk and its evolution, but Kurlansky offers hundreds of recipes embedded in the narrative, permitting the reader to explore the more amusing side of milk’s maturation. Offering education and entertainment in equal doses, Kurlansky provides the reader with a fulfilling historical tome that will fuel interesting discussions for all. Any reader with a love of history and curiosity about food will surely find something they can enjoy in this book. “Milk. It does a body good!”… and so much more!
Kudos, Mr. Kurlansky, for such a wonderfully diverse piece. I have learned so much and dazzled others with random facts that will stick with me for years to come. Now I am convinced that I will have to find some of your other food histories and see how they compare.
A Book for All Seasons, a different sort of Book Challenge: https://www.goodreads.com/group/show/248185-a-book-for-all-seasons