Milk: A Local and Global History Book

Preface ix

Acknowledgments xiii

Introduction 1

Part 1 The Culture of Milk

1 Great Mothers and Cows of Plenty 13

2 Virtuous White Liquor in the Middle Ages 34

3 The Renaissance of Milk 58

Part 2 Feeding People

4 Cash Cows and Dutch Diligence 83

5 A Taste for Milk and How It Grew 100

6 Milk Comes of Age as Cheese 118

7 An Interlude of Livestock History 138

Part 3 Industry, Science, and Medicine

8 Milk in the Nursery, Chemistry in the Kitchen 153

9 Beneficial Bovines and the Business of Milk 178

10 Milk in an Age of Indigestion 199

11 Milk Gone Bad 210

Part 4 Milk as Modern

12 The ABCs of Milk 235

13 Good for Everybody in the Twentieth Century 253

14 Milk Today 279

Notes 293

Bibliography 323

Index 337