Monday 16 December 2013

Cheese bibliography

Someone asked me about my research resources for the cheese making processes. Below is what I've used as part of the pentathlon documentation. There is more, but this should be enough of a start :)

Some I used more than others, but all are at least good starting points for further investigations.



14th to 15th Century Soft Cheese, Cheesemaking, accessed Aug 2013,
http://www.cheesemaking.com/includes/modules/jwallace/onlinenews/feedbackpics/06_11/friends/pics/meidieval.pdf

Asiago, Finica, accessed Sept 2013, http://www.finica.com/productsDetail.php?Asiago-56

Asiago, Wisconsin Cheese, accessed Aug 2013, http://www.eatwisconsincheese.com/cheese/article.aspx?cid=4

Austin, T. (1888) Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55, London: for The Early English Text Society by N. Trübner & Co, accessed Sept 2013, http://www.archive.org/stream/twofifteenthcent00aust/twofifteenthcent00aust_djvu.txt

Blackie, M. (1994) Farmhouse Cooking, HarperCollins, NSW.

Bogucki, P. I. (1984) Ceramic sieves of the Linear Pottery culture and their economic implications, Oxf. J. Archaeol. 3, 1530.

Brien, A, Various, ChannelCheeseTV, accessed July 2013, http://www.youtube.com/watch?v=2iDIuth93hE

Brand, L (2004) Lime, accessed June 2013, http://www.openairclassroom.org.uk/Further%20information/information-lime.pdf

Carroll, R. (2002) Home Cheese Making, Storey, USA.

Cato, MP and Varro, MT (100BC) Roman Farm Management - The Treatises of Cato and Varro, Project Gutenberg, accessed Sept 2013, http://www.gutenberg.org/ebooks/12140

Cennini, Cennino (1954), The craftsman's handbook : the Italian Il libro dell'arte, Dover, New York.

Cheese: True (gut) Rennet vs. Microbial and other types, Comment: cheesemaestro, accessed Sept 2013, http://chowhound.chow.com/topics/881320

Cheeses, Rustic Cooking, accessed Aug 2013, http://www.rusticocooking.com/cheeses.htm

Cheesemaking, Ribe Viking Center, accessed Aug 2013, http://ribevikingecenter.dk/en/learn-more/food-cheese.aspx
Clarified Butter, Wikipedia, accessed Aug 2013, http://en.wikipedia.org/wiki/Clarified_butter

Copley M.S., Berstan R., Mukherjee, A.J., Dudd S.N., Straker V., Payne S. & Evershed R.R (2005) Dairying in antiquity: III - Evidence from absorbed lipid residues dating to the British Neolithic, Journal of Archaeological Science, 32: 523546.

Cornelii Taciti, P. (98AD) De Origine Et Situ Germanorum, accessed Aug 2013, http://www.laurentianum.de/lggerm02.htm

Craig, O & Chapman, J & Figler, A & Patay, P & Taylor, G & Collins, M. (2003) 'Milk Jugs' and other Myths of the Copper Age of Central Europe, European Journal of Archaeology, vol 6(3): 251-265.

Digby, K, The Closet of Sir Kenelm Digby Knight Opened, accessed June 2013, http://www.gutenberg.org/ebooks/16441

Grant, M. (2008) Roman Cookery: Ancient Recipes for Modern Kitchens, Serif, London.

Haloumi, Cyrus Food and Drinks, accessed Sept 2013, http://www.cyprusfoodndrinks.com/cgibin/hweb?-A=301&-V=b2b

Halloumi, Slow Food Foundation, accessed Sept 2013, http://www.slowfoodfoundation.com/ark/details/523/halloumi-

Halloumi, Wikipedia, accessed Aug 2013, http://en.wikipedia.org/wiki/Halloumi

Hard Cheese Recipe Booklet, Mad Millie, www.madmillie.com

Hayes, C. (2011) 'Galway butter find dates back to the Iron Age' Irish Central, accessed Sept 2013, http://www.irishcentral.com/news/Bog-Butter-find-believed-to-be-2500-years-old-121769889.html

Kindstedt, P. (2012) Cheese and Culture: A history of cheese and its place in western civilisation, Chelsea Green, USA.

Lorenzi, R. (2009) 3000 Year Old Butter Found in Ireland, NBCnews, accessed Aug 2013, http://www.nbcnews.com/id/32630695/ns/technology_and_science-science/t/-year-old-butter-discovered-ireland/#.Ue6iLqwpiHy

Mair, V and Hoh, E. (2009) The True History of Tea, Thames & Hudson, London.

Medieval Cheese, Blogspot, accessed April 2013, http://medievalcheese.blogspot.com.au/

Medieval Cheese, Facebook, accessed April 2013, https://www.facebook.com/Medievalcheese

Mendelson, A. (2008) The Suprising Story of Milk Through the Ages, Alfred A Knopf, New York.

Myrdal, J and Fenton, A, (1988) The Plunge Churn from Ireland to Tibet: Food and drink and travelling accessories: In honorem Gosta Berg, Edinburgh, P191-212

Outram, A & Stear, N & Bendrey, R & Olsen, S & Kasparov, A & Zaibert, V & Thorpe, N & Evershead, R, (2009) The Earliest Horse Harnessing and Milking, Science Magazine, vol 323, P1332-1335.

Quicklime, Wikihow, accessed Aug 2013, http://www.wikihow.com/Make-Quicklime

Scappi, B., Opera : (dell' arte del cucinare). Reprint. First published: Opera di M. Bartolomeo Scappi. Venice, 1570. 1981, Bologna: Arnaldo Forni. [20], 436 leaves [ca. 888 p.], [28] p. of plates. translated by  Louise Smithson, (Helewyse de Birkestad) February 2011, accessed July 2013, http://dir.groups.yahoo.com/group/scacooksitalian/message/289

Swaminathan, N (2012) A Pre-historic Cocktail Party, Archaeological Institute of America, accessed March 2013, www.archaeology.org

Theophilus P.;Hendrie R. (1847) An essay upon various arts, in three books, John Murray, London
http://archive.org/details/theophiliquietr01hendgoog accessed May 2013

Thistle Rennet Cheese, Culture Cheese Mag, accessed Sept 2013, http://www.culturecheesemag.com/style/spring_2010/thistle_rennet_cheese

Various, Cheese.com, accessed Aug 2013, http://www.cheese.com/

Visit to an Italian Asiago Cheese Factory, Recipe Girl Blog, accessed Aug 2013, http://www.recipegirl.com/2010/06/09/visit-to-an-italian-asiago-cheese-factory/

Waxing the Round, Essential Stuff, accessed Aug 2013, http://essentialstuff.org/index.php/2011/06/06/Cat/cheese-making-waxing-the-round/

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