Yoghurt: A Global History

Edible

by June Hersh

A Global History is a fascinating look at the rich history of yoghurt, from its earliest awakenings in Neolithic times to the modern-day culinary phenomenon it has become. The book delves into its nutritious properties, analyzes worldwide consumption, and explores the new developments in yoghurts, including non-dairy varieties, on-the-go options, and its impact in China, Europe, and North America. Highlighting scientific studies and offering practical guidance, June Hersh helps us better understand the plethora of yoghurt products available. She also provides step by step instructions on how to make foolproof homemade yoghurt, as well as mouthwatering international recipes.

Genres: Food, Nonfiction, History

160 pages, Hardcover

Published April 29, 2021

Reviews

[Josh Caporale · Rating 4 out of 5]

4.5 stars

Review to follow.

[Sesana · Rating 3 out of 5]

Fairly comprehensive. The prose tends a bit more purple than I like, though, and Hersh has a bit of a faddish approach towards food. Comparing pectin to uranium because both occur in nature was a choice, to be sure.

[Cedric Loudon · Rating 5 out of 5]

A glorious rendering of yoghurt. Exceptionally thorough, the book transforms what I had thought a possibly boring subject into a fascinating one. I enjoyed how it deals with every aspect of yoghurt. Also a truly 'global history'.

[Shutawang · Rating 3 out of 5]

①先民们发现了如何将牛奶转化为几乎零乳糖、可长期保存、营养密度高的食物源，被众多学者誉为“人类史上的变革性进步”。②证据表明从新石器时期开始就有鲜奶发酵技术了。③沾有乳制品的陶罐大都出土于举行典礼的纪念碑附近，表明牛奶、酸奶等乳制品对这些新兴社区有着宗教般的意义。④老普林尼指出，亚述人称酸奶为“lebeny”（意为“生命”），是神圣的食物和治疗大多数疾病不可或缺的良药。⑤新兴的植物基酸奶中的代糖其实并不健康。以上是阅读新知和收集的边角料。3.5⭐