| Preface |
|
ix | |
| Acknowledgments |
|
xiii | |
| Introduction |
|
1 | (12) |
|
PART 1 THE CULTURE OF MILK |
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|
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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) |
|
|
|
|
4 Cash Cows and Dutch Diligence |
|
|
83 | (17) |
|
5 A Taste for Milk and How It Grew |
|
|
100 | (18) |
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6 Milk Comes of Age as Cheese |
|
|
118 | (20) |
|
7 An Interlude of Livestock History |
|
|
138 | (15) |
|
PART 3 INDUSTRY, SCIENCE, AND MEDICINE |
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|
|
8 Milk in the Nursery, Chemistry in the Kitchen |
|
|
153 | (25) |
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9 Beneficial Bovines and the Business of Milk |
|
|
178 | (21) |
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10 Milk in an Age of Indigestion |
|
|
199 | (11) |
|
|
|
210 | (25) |
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|
|
|
|
|
235 | (18) |
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13 Good for Everybody in the Twentieth Century |
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|
253 | (26) |
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|
|
279 | (14) |
| Notes |
|
293 | (30) |
| Bibliography |
|
323 | (14) |
| Index |
|
337 | |