Have you ever wondered how we humans first came to understand the delicious wonder that is cheese? If so, this book is for you. In the radio and television clips below you’ll get a taste of Kindstedt’s encyclopedic cheese-knowledge, and the enthusiasm that makes this book so much fun to dive into.
VPR’s Vermont Edition
“The science of cheesemaking and the development of the western world are deeply intertwined in the new book by University of Vermont professor and food scientist Paul Kindstedt. “Cheese and Culture: A History of Cheese and its Place in Western Civilization” explores how environmental factors, early trade practices and changes in climate shaped shaped the practice and science of making cheese over 9,000 years, and how understanding cheese may illuminate gaps in our knowledge of human history. Paul Kindstedt joins us to explore the role of cheese in ancient to modern society, and why the current U.S. renaissance in artisan cheese is part of a historical continuum of cheese in western culture.”
“BURLINGTON, Vt. - Whether they’re artisan cheeses or spray cheese in a can, the variety of milk curds you can buy at the supermarket are part of the 9,000-year-old history of cheesemaking.
Paul Kindstedt wrote a new book called Cheese and Culture. He appeared on The :30 to tell us about the history behind making cheese.”