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…
Listada em Review | publicação por grupo Canadian Food Studies / La Revue canadienne des études sur l’alimentation
Versão 1.0 - publicado em 19 Mar 2025 doi: 10.15353/cfs-rcea.v3i1.157 - Citar isto
Licenciado sob Creative Commons BY 4.0
Versões
| Versão | Lançado | Identificador de DOI | Status | |
|---|---|---|---|---|
| 1.0 | Mar 19, 2025 | 10.15353/cfs-rcea.v3i1.157 | Publicado | visualizar versão » |
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.