"The material that we call milk is a food that has been revered and ignored, respected and feared, in almost equal measure. This book is a history of attempts to bring it under control, manipulate its naturally variable composition and, in effect, redraw the boundaries between n…
The material we call milk is a food that has been reversed and ignored, respected and feared, in almost equal measure. This book is a history of attempts to bring it under control, manipulate its naturally variable composition and, in effect, redraw the boundaries between nature…
As a food, milk has been revered and ignored, respected and feared. This is a history of two centuries of struggle to bring it under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society.
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