La France Fromag Re 1850 1990
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La France Fromag Re 1850 1990
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Author : Claire Delfosse
language : fr
Publisher:
Release Date : 2007
La France Fromag Re 1850 1990 written by Claire Delfosse and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cheese industry categories.
Si la France est le pays du fromage, cela ne s'est pas fait en un jour. Ce qui frappe sur plus d'un siècle d'histoire, c'est le bouleversement de la géographie du fromage. Sorte de bien commun élaboré à l'échelle domestique à la fin du XIXe siècle, le fromage devient par la suite un artisanat, puis une industrie. Ce faisant, une géographie de la production se dessine de façon plus nette et apparaissent les régions fromagères françaises... Ce livre retrace aussi l'évolution de la microbiologie laitière ainsi que celle des techniques. Il propose enfin un éclairage sur la constitution et l'affirmation des AOC fromagères. La première partie est consacrée à l'histoire de l'industrie fromagère, la deuxième étudie plus particulièrement le roquefort, les fromages fabriqués dans la région des Bauges, le livarot, le pont-l'évêque, le rollot et le bleu de Bresse. Issu de la thèse universitaire de l'auteure, l'ouvrage est illustré de cartes, tableaux, et aussi de gravures et photos montrant la fabrication du fromage à différentes époques
The Oxford Companion To Cheese
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Author :
language : en
Publisher: Oxford University Press
Release Date : 2016-10-25
The Oxford Companion To Cheese written by and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-25 with Cooking categories.
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Camembert
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Author : Huynh
language : en
Publisher:
Release Date : 2023
Camembert written by Huynh and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023 with categories.
Les Fran Ais Et Leurs Fromages 2 000 Ans D Histoire
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Author : Maggy Bieulac Scott
language : fr
Publisher: Les Éditions du Net
Release Date : 2024-02-26
Les Fran Ais Et Leurs Fromages 2 000 Ans D Histoire written by Maggy Bieulac Scott and has been published by Les Éditions du Net this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-26 with History categories.
Toutes les régions de France ont leurs fromages, pour la plupart depuis longtemps. C’est sans doute pourquoi nous, Français, aimons bien nous définir comme le pays des fromages. Considéré à l’origine comme un aliment de paysan, le fromage mettra du temps pour devenir un aliment emblématique de notre gastronomie et le fleuron de notre économie laitière. Son histoire se développe dans la grande histoire et dans la géographie d’une France dont le territoire s’est construit lentement. Ainsi, raconter l’histoire des fromages s’inscrit dans celle de la France et des Français, des évolutions sociales, des connaissances, des sciences et des techniques, des goûts et des modes de vie. Ce livre de synthèse porte sur deux millénaires et tous les fromages, il s’adresse aux professionnels et aux historiens de l’alimentation mais aussi aux amateurs de fromages, de gastronomie et d’histoire.
Fromages De France
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Author :
language : en
Publisher:
Release Date : 1953
Fromages De France written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1953 with Cheese categories.
L Levage Ovin En France
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Author : Laurent Rieutort
language : fr
Publisher: Presses Univ Blaise Pascal
Release Date : 1995
L Levage Ovin En France written by Laurent Rieutort and has been published by Presses Univ Blaise Pascal this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Animal culture categories.
Vingti Me Si Cle
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Author :
language : fr
Publisher:
Release Date : 2008
Vingti Me Si Cle written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with History, Modern categories.
Bibliographie Franc Comtoise 1980 1990
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Author :
language : fr
Publisher: Presses Univ. Franche-Comté
Release Date : 1997
Bibliographie Franc Comtoise 1980 1990 written by and has been published by Presses Univ. Franche-Comté this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Franche-Comté (France) categories.
Cheese
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Author : Andrew Dalby
language : en
Publisher: Reaktion Books
Release Date : 2009-11-15
Cheese written by Andrew Dalby and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-15 with Cooking categories.
Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true and savory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade. Packed with entertaining cheese facts, anecdotes, and images, Cheese also features a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.
L Atlas De La France Verte
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Author : François de Ravignan
language : fr
Publisher: FeniXX
Release Date : 1990-01-01T00:00:00+01:00
L Atlas De La France Verte written by François de Ravignan and has been published by FeniXX this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-01T00:00:00+01:00 with Social Science categories.
La sauvegarde des paysages, la protection de la nature, la défense de l'environnement, passionnent de plus en plus les Français. Chacun pense, aujourd'hui, que la préservation de notre espace rural déterminera, demain, la qualité de vie de tous. « L'atlas de la France verte » dresse l'état des lieux de ce précieux patrimoine, analyse les changements en cours, propose des solutions. Riche de dessins, schémas, cartes et photos en couleur, il rend sensibles les interactions à l'œuvre dans la France rurale : la terre, l'eau et l'air, les hommes, les activités, les productions. La France est un jardin. Pour lui donner un nouveau dessin - un nouveau dessein ? - il faut apprendre à mieux la connaître, et l'aimer. Les auteurs nous invitent à parcourir la France verte, notre France verte. Suivons-les.