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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).
Anne Mendelson does more than take on the many myths surrounding milk. She provides a history of milk in Britain and America, as dense and rich as a good cheese, and details the many controversies swirling in the glass, especially those concerning sanitation: clean dairies, pasteurization, refrigeration, and others. Scientifically detailed and rigorous without being difficult or inaccessible, Spoiled is a major contribution to food history and to the history of industrializing agriculture. -- E.N. Anderson, author, <i>Everyone Eats: Understanding Food and Culture</i> A graceful, gently-humorous account of the years of persuasion, breeding, engineering, and politicking required to convince Americans that liquid cow's milk was nature's perfect food. You won't look at those milk bottles in the supermarket in the same way again. -- Rachel Laudan, author, <i>Cuisine and Empire: Cooking in World History</i>
Cheese Champions
The World’s Crème de la Crème of...
Hardback
$80
Not in-store but you can order this
The Little Book About Cheese
Matured to Perfection
Hardback
$17.99
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Flavored Butters
How to Make Them, Shape Them, and...
Paperback
$26.99
Not in-store but you can order this
