LEADER 03414nam  2200673Ia 450 
001 9910821641003321
005 20200520144314.0
010   $a1-282-79607-0
010   $a9786612796074
010   $a1-86189-732-4
024 7 $a10.5040/9781861897329
035   $a(CKB)2670000000034680
035   $a(EBL)618778
035   $a(OCoLC)671655010
035   $a(SSID)ssj0000423222
035   $a(PQKBManifestationID)11310356
035   $a(PQKBTitleCode)TC0000423222
035   $a(PQKBWorkID)10433092
035   $a(PQKB)10101653
035   $a(MiAaPQ)EBC618778
035   $a(Au-PeEL)EBL618778
035   $a(CaPaEBR)ebr10400708
035   $a(OCoLC)1378771247
035   $a(UkLoBP)BP9781861897329BFoL
035   $a(EXLCZ)992670000000034680
100   $a20090929d2010      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aMilk $ea global history /$fHannah Velten
205   $aFirst edition.
210   $aLondon $cReaktion Books$d2010
215   $a1 online resource (161 pages)
225 1 $aEdible
300   $aDescription based upon print version of record.
311   $a1-86189-656-5 
320   $aIncludes bibliographical references and index.
327   $aIntroduction  1  The First Milk 2  The 'White Elixir' 3  White Poison 4  Solving the Milk Question 5  Modern Milk  Recipes Glossary Appendix References Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index
330   $aMilk, poured over cereal in the morning and splashed in coffee, is part of daily life in the West. Though milk is the sustaining and essential food of all mammals, and worldwide demand for it is growing every year, the majority of the world's population cannot digest raw cow's milk. Of those that do drink milk regularly, most have never actually tasted raw milk; what is known as milk today is a heavily treated version far removed from its natural state.    In Milk, Hannah Velten explores the myths and misconceptions surrounding the drink. Modern milk processing produces a safe, clean beverage that is far removed from 'real' milk straight from the cow, but advocates of raw milk long for the days before pasteurization, homogenization and standardization. Paradoxically, milk back then was likely to be even less natural than today: known as the 'white poison', and filled with additives to make it look like milk after extensive watering-down, it was bacteria-ridden and dangerous to the health of invalids and infants.    Now that milk has cleaned up its act, it is considered a staple for a healthy and balanced diet. Velten investigates how and why conceptions of milk have shifted in the public consciousness, from the science of nutrition, to dairy industry advertising and government endorsements. Milk will surprise and inform in equal measure.
410  0$aEdible.
606   $aMilk
606   $aMilk$xHistory
606   $aDairy processing
606   $aCooking (Milk)
615  0$aMilk.
615  0$aMilk$xHistory.
615  0$aDairy processing.
615  0$aCooking (Milk)
676   $a641.371
700   $aVelten$b Hannah$01613139
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910821641003321
996   $aMilk$94096946
997   $aUNINA