Spoiled - The Myth of Milk As Superfood

Spoiled is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry.

List of contents

Preface
Introduction
1. Milk: Some Scientific Ins and Outs
2. From the Cradle of Dairying to the English Manor
3. The Rise of Drinking-Milk
4. Setting the Stage for Pasteurization
5. Pasteurization: The Game-Changing Years and Nathan Straus
6. Sour Milk, Briefly Rethought
7. Milk for the Masses: The Price to Be Paid
8. Technology in Overdrive II: The Animals
9, Technology in Overdrive II: The Milk
10. Reviving the Raw Milk Cause
11. The Future
Acknowledgments
Notes
Select Bibliography
Index

About the author

Anne Mendelson is a culinary historian and freelance writer specializing in food-related subjects. Her most recent book is Chow Chop Suey: Food and the Chinese American Journey (Columbia, 2016).

Summary

Spoiled is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson’s groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today’s troubled dairy industry.

Product details

• Authors: Anne Mendelson, Mendelson Anne
• Publisher: Columbia University Press
• Languages: English
• Product format: Paperback / Softback
• Released: 11.02.2025
• EAN: 9780231219068
• ISBN: 978-0-231-21906-8
• No. of pages: 416
• Series: Arts and Traditions of the Table: Perspectives on Culinary History
• Subjects: Natural sciences, medicine, IT, technology > Medicine > General; Non-fiction book > History > Miscellaneous; USA, 20th Century, 20th century history: c 1900 to c 2000, MEDICAL / History, HISTORY / United States / 20th Century, SOCIAL SCIENCE / Anthropology / Cultural & Social, COOKING / Specific Ingredients / Dairy, 20th century, c 1900 to c 1999, History of Medicine, Food & society, United States of America, USA, History of the Americas, Cookery / food by ingredient: egg, cheese and dairy products, Cooking with dairy products, Cultural studies: food and society, history; cooking; social science