Table of Contents for Milk : A Local and Global History


Preface ix
Acknowledgments xiii
Introduction 1(12)
PART 1 THE CULTURE OF MILK
1 Great Mothers and Cows of Plenty
13(21)
2 Virtuous White Liquor in the Middle Ages
34(24)
3 The Renaissance of Milk
58(25)
PART 2 FEEDING PEOPLE
4 Cash Cows and Dutch Diligence
83(17)
5 A Taste for Milk and How It Grew
100(18)
6 Milk Comes of Age as Cheese
118(20)
7 An Interlude of Livestock History
138(15)
PART 3 INDUSTRY, SCIENCE, AND MEDICINE
8 Milk in the Nursery, Chemistry in the Kitchen
153(25)
9 Beneficial Bovines and the Business of Milk
178(21)
10 Milk in an Age of Indigestion
199(11)
11 Milk Gone Bad
210(25)
PART 4 MILK AS MODERN
12 The ABC's of Milk
235(18)
13 Good for Everybody in the Twentieth Century
253(26)
14 Milk Today
279(14)
Notes 293(30)
Bibliography 323(14)
Index 337