The art of natural cheesemaking by David Asher
Cheese wasn’t designed. Cheeses were, and are, products of specific geographical, economic, ecological, and cultural circumstances. And so in the history of cheesemaking we see the history of agriculture, of trade, of places, and people. The…
Listado en Review | publicación de grupo Canadian Food Studies / La Revue canadienne des études sur l’alimentation
Versión 1.0 - publicado en 19 Mar 2025 doi: 10.15353/cfs-rcea.v3i1.157 - cite this
Licencia Creative Commons BY 4.0
Reseñas
No se encontraron reseñas. Sé el primero en reseñar este recurso.
Canadian Food Studies / La Revue canadienne des études sur l’alimentation
This publication belongs to the Canadian Food Studies / La Revue canadienne des études sur l’alimentation group.
When watching a publication, you will be notified when a new version is released.