Milk读书介绍
| 类别 | 页数 | 译者 | 网友评分 | 年代 | 出版社 |
|---|---|---|---|---|---|
| 书籍 | 158页 | 2010 | Reaktion Books |
| 定价 | 出版日期 | 最近访问 | 访问指数 |
|---|---|---|---|
| USD 15.95 | 2010-05-15 … | 2022-10-30 … | 99 |
Milk—“It does a body good.” It’s difficult to deny the truth of the American Dairy Council’s former advertising campaign. From birth milk is the sustaining and essential food of all mammals. It is the first food we ever taste. And yet, despite that natural relationship to milk, the majority of the world’s population cannot digest it in the form most often available to adults—cow’s milk. In Milk , Hannah Velten explores the myths and misconceptions surrounding the ubiquitous drink. Modern milk processing produces a safe, clean beverage that is very different from pure milk straight from the cow. Nonetheless, there are many advocates of raw milk that long for the days before pasteurization, homogenization, and standardization. Yet milk in the time before these scientific processes was even less natural than today—known then as the white poison, it was bacteria-ridden, mixed with additives to make it look like milk after the cream was removed, filled with chemicals to promote its shelf life, and extremely watered down. Now that milk is considered a staple of a healthy and balanced diet, Velten investigates how and why conceptions of milk have shifted in the public consciousness, from the science of nutrition to the dairy industry’s advertising campaigns. This highly illustrated exploration of one of the most fundamental foods and drinks also includes recipes for ice-cream, milkshakes, and even milk paint. Milk will surprise and entertain in equal measure.
作者简介汉纳·韦尔滕
学者、自由撰稿人，致力于研究社会中的动物历史。曾出版《牛》《每日动物历史》《野兽伦敦》等著作。
剧情呢，免费看分享剧情、挑选影视作品、精选好书简介分享。