Heredia, Ruth. The Amul India Story. New Delhi: Tata McGraw-Hill Publishing, 1997.
Herter, Christian Archibald. The Influence of Pasteur on Medical Science. An address delivered before the Medical School of Johns Hopkins University. New York: Dodd, Mead & Co, 1902.
Hickman, Trevor. The History of Stilton Cheese. Gloucestershire: Alan Sutton Publishing, 1995.
Hieatt, Constance B., ed. An Ordinance of Pottage. London: Prospect Books, 1988.
Hill, Annabella P. Mrs. Hill’s Southern Practical Cookery and Receipt Book. New York: Carleton, 1867.
Hooker, Richard J. The Book of Chowder. Boston: Harvard Common Press, 1978.
Hope, Annette. A Caledonian Feast. London: Grafton Books, 1986.
________. Londoner’s Larder: English Cuisine from Chaucer to the Present. Edinburgh: Mainstream Publishing, 1990.
Huici Miranda, Ambrosio. La Cocina Hispano-Magrebí: Durante La Época Almohade. Gijón, Asturias, Spain: Ediciones Trea, 2005.
Irwin, Florence. The Cookin’ Woman: Irish Country Recipes. Belfast: Oliver and Boyd, 1949.
Jackson, Tom. Chilled: How Refrigeration Changed the World and Might Do It Again. London: Bloomsbury, 2015.
Jaffrey, Madhur. Madhur Jaffrey’s Indian Cookery. London: BBC, 1982.
Jost, Philippe. La Gourmandise: Les Chefs-d’oeuvre de la Littérature Gastronomique de L’Antiquité à Nos Jours. Paris: Le Pré aux Clercs, 1998.
Jung, Courtney. Lactivism: How Feminists and Fundamentalists, Hippies and Yuppies, and the Physicians and Politicians Made Breastfeeding Big Business and Bad Policy. New York: Basic Books, 2015.
Kardashian, Kirk. Milk Money: Cash, Cows, and the Death of the American Dairy Farm. Durham: University of New Hampshire Press, 2012.
Kelly, Ian. Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef. New York: Walker & Company, 2003.
Kessler, Brad. Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese. New York: Scribner, 2009.
Kidder, Edward. Receipts of Pastry and Cookery. Iowa City: University of Iowa Press, 1993.
Kiple, Kenneth, and Kriemhild Coneè Ornelas, eds. The Cambridge World History of Food, vols. 1 and 2. Cambridge: Cambridge University Press, 2000.
Kirby, David. Animal Factory: The Looming Threat of Industrial Pig, Dairy, and Poultry Farms to Humans and the Environment. New York: St. Martin’s Press, 2010.
Kittow, June. Favourite Cornish Recipes. Sevenoaks, England: J. Salmon Ltd., undated.
Kuruvita, Peter. Serendip: My Sri Lankan Kitchen. Millers Point, New South Wales: Murdoch Books Australia, 2009.
Kusel-Hédiard, Benita. Le Carnet de Recettes de Ferdinand Hédiard. Paris: Le Cherche Midi Éditeur, 1998.
La Falaise, Maxime de. Seven Centuries of English Cooking. London: Weidenfeld & Nicolson, 1973.
Lambrecht, Bill. Dinner at the New Gene Café: How Genetic Engineering Is Changing What We Eat, How We Live, and the Global Politics of Food. New York: St. Martin’s Press, 2001.
Latour, Bruno. Alan Sheridan and John Law, trans. The Pasteurization of France. Cambridge, MA: Harvard University Press, 1988.
Laxness, Halldór. J. A. Thompson, trans. Independent People. New York: Vintage, 1997 (Icelandic original, 1946).
Le, Stephen. 100 Million Years of Food. New York: Picador, 2016.
Leslie, Eliza. Miss Leslie’s Complete Directions for Cookery. Philadelphia: E. L. Carey and A. Hart, 1837.
Lysaght, Patricia, ed. Milk and Milk Products from Medieval to Modern Time: Proceedings of the Ninth International Conference on Ethnological Food Research. Edinburgh: Canongate Press, 1994.
MacDonogh, Giles. A Palate in Revolution: Grimod de La Reynière and the Almanach des Gourmands. London: Robin Clark, 1987.
Markham, Gervase. Michael R., Best, ed. The English Housewife (1615). Montreal: McGill–Queen’s Press, 1986.
Marshall, A. B. Ices Plain & Fancy. New York: Metropolitan Museum of Art, 1976.
________. Mrs. A. B. Marshall’s Cookery Book. London: Ward, Lock & Co., 1887.
Mason, Laura, and Catherine Brown. The Taste of Britain. London: Harper Press, 2006.
Masters, Thomas. The Ice Book: A History of Everything Connected with Ice, with Recipes. London: Simpkin, Marshall & Company, 1844.
May, Robert. The Accomplisht Cook. London: Bear and Star in St. Paul’s Churchyard, 1685.
McCleary, George Frederick. The Municipalization of the Milk Supply. London: Fabian Municipal Program, 2nd series, no. 1, 1902.
Mendelson, Anne. Milk: The Surprising Story of Milk through the Ages. New York: Alfred A. Knopf, 2008.
Milham, Mary Ella, trans. Platina: On Right Pleasure and Good Health. Tempe, AZ: Medieval and Renaissance Text and Studies, 1998.
Montagne, Prosper. Larousse Gastronomique. Paris: Larousse, 1938.
Pant, Pushpesh. India Cookbook. London: Phaidon, 2010.
Peachey, Stuart. Civil War and Salt Fish: Military and Civilian Diet in the C17. Essex, England: Partizan Press, 1988.
Pidathala, Archana. Five Morsels of Love. Hyderabad: Archana Pidathala, 2016.
Pliny the Elder. John F. Healy, trans. Natural History: A Selection. New York: Penguin, 1991.
Polo, Marco. Ronald Latham, trans. The Travels. New York: Penguin, 1958.
Porterfield, James D. Dining by Rail. New York: St. Martin’s/Griffin, 1993.
Powell, Marilyn. Ice Cream: The Delicious History. Woodstock, NY: Overlook Press, 2005.
Prasada, Neha, and Ashima Narain. Dining with the Maharajahs: A Thousand Years of Culinary Tradition. New Delhi: Roli Books, undated.
Prato, C. Manuale di Cucina. Milan: Anonima Libraria Italiano, 1923.
Prudhomme, Paul. Chef Paul Prudhomme’s Louisiana Kitchen. New York: William Morrow, 1984.
Quinzio, Jeri. Of Sugar and Snow: A History of Ice Cream Making. Berkeley: University of California Press, 2009.
Raffald, Elizabeth. The Experienced English Housekeeper: For the Use and Ease of Ladies, Housekeepers, Cooks etc. London: 1782.
Ragnarsdóttir, Thorgerdur. Skyr: For 1000 Years. Reykjavik: MensMentis ehf, 2016.
Randolph, Mary. The Virginia Housewife: or Methodical Cook. Baltimore: Plakitt & Cugell, 1824.
Ranhofer, Charles. A Complete Treatise of Analytical and Practical Studies of the Culinary Art. New York: R. Ranhofer, 1893.
Rawlings, Marjorie Kinnan. Cross Creek Cookery. New York: C. Scribner’s Sons, 1942.
Reboul, J.-B. La Cuisinière Provençale. Marseille: Tacussel, 1897.
Richardson, Tim. Sweets: A History of Candy. New York: Bloomsbury, 2002.
Riley, Gillian. The Dutch Table. San Francisco: Pomegranate Artbook, 1994.
Rodinson, Maxime, A. J. Arberry, and Charles Perry. Medieval Arab Cookery. Devon, England: Prospect Books, 2001.
Rorer, Sarah Tyson Heston. Fifteen New Ways for Oysters. Philadelphia: Arnold and Company, 1894.
________. Ice Creams, Water Ices, Frozen Puddings, Together with Refreshments for All Social Affairs. Philadelphia: Arnold and Company, 1913.
Rose, Peter G. The Sensible Cook: Dutch Foodways in the Old and New World. Syracuse, NY: Syracuse University Press, 1989.
Rosenau, M. J. The Milk Question. London: Constable & Co., 1913.
Sand, George. Scènes Gourmandes. Paris: Librio, 1999.
Schama, Simon. The Embarrassment of Riches: An Interpretation of Dutch Culture in the Golden Age. London: Harper Perennial: 2004.
Scully, Eleanor, and Terence Scully. Early French Cookery: Sources, History, Original Recipes and Modern Adaptions. Ann Arbor: University of Michigan Press, 1995.
Scully, Terence, ed. Chiquart’s “On Cookery:” A Fifteenth-Century Savoyard Culinary Treatise. New York: Peter Lang, 1986.
________. The Viandier of Taillevent. Ottawa: University of Ottawa Press, 1988.
Seely, Lida. Mrs. Seely’s Cook Book: A Manual of French and American Cookery. New York: Macmillan, 1902.
Selitzer, Ralph. The Dairy Industry in America. New York: Dairyfield, 197
6.
Sereni, Clara. Giovanna Miceli Jeffries and Susan Briziarelli, trans. Keeping House: A Novel in Recipes. Albany: State University of New York Press, 2005.
Simmons, Amelia. American Cookery. Albany: George R. & George Webster, 1796.
Smith, Eliza. The Compleat Housewife. London: 1758.
Smith-Howard, Kendra. Pure and Modern Milk: An Environmental History Since 1900. Oxford: Oxford University Press, 2014.
Spargo, John. The Common Sense of the Milk Question. New York: Macmillan, 1908.
Spaulding, Lily May, and John Spaulding, eds. Civil War Recipes: Receipts from the Pages of Godey’s Lady’s Book. Lexington: University Press of Kentucky, 1999.
Spencer, Colin. British Food: An Extraordinary Thousand Years of History. New York: Columbia University Press, 2003.
Stout, Margaret B. The Shetland Cookery Book. Lerwick: T. & J. Manson, 1965.
Straus, Nathan. Disease in Milk: The Remedy, Pasteurization. New York, 1913.
Sullivan, Caroline. The Jamaican Cookery Book. Kingston: Aston W. Gardner & Co., 1893.
Terrail, Claude. Ma Tour d’Argent. Paris: Marabout, 1975.
Thibaut-Comelade, Éliane. La Table Medieval des Catalans. Montpellier: Les Presses du Languedoc, 1995.
Thornton, P. The Southern Gardener and Receipt Book. Newark, NJ: by the author, 1845.
Thorsson, Örnólfur. The Sagas of the Icelanders. New York: Penguin, 2001.
Toklas, Alice B. The Alice B. Toklas Cook Book. New York: Harper & Brothers, 1954.
Toomre, Joyce, ed. Elena Molokhovets’ “A Gift to Young Housewives.” Bloomington: Indiana University Press, 1992.
Tschirky, Oscar. The Cookbook by “Oscar” of the Waldorf. New York: Werner Company, 1896.
Twamley, Josiah. Dairy Exemplified, or the Business of Cheese Making. London: Josiah Twamley, 1784.
Valenze, Deborah. Milk: A Local and Global History. New Haven: Yale University Press, 2011.
Vallery-Radot, Rene. Louis Pasteur. New York: Alfred A. Knopf, 1958.
Van Ingen, Philip, and Paul Emmons Taylor, eds. Infant Mortality and Milk Stations. New York: New York Milk Committee, 1912.
Vehling, Joseph Dommers, ed. and trans. Apicius: Cookery and Dining in Imperial Rome. New York: Dover, 1977.
Verrall, William. Cookery Book. Lewes, East Sussex: Southover Press, 1988. First published 1759.
Walker, Harlan, ed. Milk: Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery, 1999. Totnes, Devon: Prospect Books, 2000.
Wilkins, John, David Harvey, and Mike Dobson, eds. Food in Antiquity. Exeter: University of Exeter Press, 1995.
William of Rubruck. William Woodville Rockhill, trans. The Journey of William of Rubruck to the Eastern Parts of the World, 1253–55. London: Hakluyt Society, 1940.
Wilson, Avice R. Cocklebury: A Farming Area and Its People in the Vale of Wiltshire. Chichester, Sussex: Phillimore, 1983.
________. Forgotten Harvest: The Story of Cheesemaking in Wiltshire. Wiltshire: Avice R. Wilson, 1995.
ARTICLES
American Academy of Pediatrics. “Breastfeeding and the Use of Human Milk.” Pediatrics 115, no. 2 (February 1, 2005).
Biotechnical Information Series, “Bovine Somatotropin (bST),” Iowa State University, December 1993
Couch, James Fitton. “The Toxic Constituent of Richweed or White Snakeroot (Eupatorium urticaefolium),” Journal of Agricultural Research 35, no. 6 (September 15, 1927).
Hakim, Danny. “Doubts about a Promised Bounty.” New York Times, October 30, 2016.
McCracken, Robert D. “Lactase Deficiency: An Example of Dietary Evolution.” Current Anthropology 12, no. 4–5: 479–517.
Noble, Josh. “Asia’s Bankers Milk China Thirst for Dairy Products.” Financial Times, November 12, 2013.
Poo, Mu-chou. “Liquids in Temple Ritual.” UCLA Encyclopedia of Egyptology, September 25, 2010.
Tavernise, Sabrina, “F.D.A. Restricts Antibiotics Use for Livestock.” New York Times, December 11, 2013.
RECIPE INDEX
PANCAKES, PORRIDGE AND SCONES
Irish butter scones, here
Water pancakes, here
Hannah Glasse’s cream pancakes, here
Scottish oatmeal pancakes, here
Milk porridge, here
Dutch porridge, here
Egg rich porridge, here
CHEESE DISHES
Cato’s recipe for soft cheese and lard, here
Cato’s cheesecake, here
Columella’s recipe for cheese, here
Anthimus’s recipe for the healthful way to eat goat’s milk, here
How to make moretum, here
Rafis with soft cheese, here
Cheese tart, here
A fresh cheese, here
Summer cream cheese, here
Macaroons with Parmesan cheese, here
Cheddar cheese, here
Richard Nixon’s cottage cheese, here
Cottage cheese balls, here
Cream of Wisconsin cheese soup, here
Scotch rabbit, here
Welsh rabbit, here
Gratin de bananes, here
Paneer Makhani, here
SOUPS
Cream of Wisconsin cheese soup, here
Green tomato cream soup, here
SAUCES
Apicius’s recipe for tracta and milk, here
Rukamiyah, here
Cow’s-milk jance, here
Hale’s cream sauce, here
Beurre blanc, here
BUTTER
Smen, here
Recovering bad butter, here
Eggs with burnt butter, here
Beurre blanc, here
Ghee, here
SAVORY MILK DISHES
Larded milk, here
Provençal milk, here
Pap, here
Baby food, here
How to use evaporated milk, here
Scalding milk, here
Milk toast, here
Baked milk, here
Fried milk, here
Ginger bumping milk, here
Old Beijing imperial cheese, here
Khoa, here
YOGURT DISHES
Madira, an Arab meat and yogurt dish, here
Eggplant Borani, here
Chard and yogurt, here
Salt fish and yogurt, here
Eggs with yogurt sauce, here
FISH
Escoffier’s sole normande, here
Lobster Newberg, here
Creamed salt cod, here
Raie au beurre noir, here
POULTRY AND FOWL
Apicius’s recipe for chicken with thickened milk and tracta sauce, here
Dodine with cheese, here
White dodine, here
Capon in sheep’s-milk jance, here
Fowls à la Binjamele, here
Pheasant with cream, here
Chicken drumsticks in milk stew, here
MEAT DISHES
Hutsepot, here
Pudding in wine and guts, here
White pudding of the Hogges Liver, here
Calf’s-foot pudding, here
DRINKS
Drinking whey, here
Wine whey, here
Tamarind whey, here
Milk water, here
To preserve milk for a journey, here
Dominican batida de lechosa, here
Hot chocolate, here
Brandy Alexander, here
Grasshopper, here
White Russian, here
Milk elixir, here
Masala chai, here
Milk punch, here
FROZEN DISHES AND DESSERTS
Apicius’s recipe for melca, here
Hannah Glasse’s junket, here
Hannah Glasse’s stone cream, here
Hattit kit, here
Basque mamia, here
Posset, he
re
Cream tart, here
Rukhamiyya, here
Lemon custard, here
Apple-a-milk, here
Syllabub from the cow, here
Fine cream, here
Blanched cream, here
La Pompadour cream, here
Indian pudding, here
Plumb pudding, here
Fromage à l’angloise, here
Peach ice cream, here
Alaska-Florida, here
Alaska Bake, here
Howqua’s tea ice cream, here
Ginger ice cream, here
Frozen custard, here
Pine apple ice cream, here
Self-freezing ice cream, here
Apple ice cream, here
Hot strawberry sundae, here
Cornets with cream, here
Caffè latte gelato, here
Peppermint stick ice cream, here
Jamaican banana ice cream, here
Coupe aux marrons, here
Phirni, here
Carrot halwa, here
Kulfi, here
SWEETS
Original fudge recipe, here
Maida Heatter’s fudge, here
Dulce de leche, here
Kalakand, here
INDEX
Note: Italic links refer to illustrations.
Affordable Care Act, here
Afghanistan, here
aged cheese
cheddar cheese as, here
cow’s milk for, here
Gouda cheese as, here
health qualities of, here
Parmesan cheese as, here
production of, here, here, here, here
Akhlaq, Muhammad, here
almond milk, here
alpacas, here
Altmann, David, here
Altmann, Karen, here
Amazonian tribes, here
American Association of Medical Milk Commissions, here
American Holstein breed, here
American Home Products, here
American Revolutionary War, here, here
American Welfare Approved (AWA) label, here
Amul (Anand Milk Union Limited), here
An Lushan, here
Anglo-Swiss Condensed Milk Company, here, here
animal welfare issues, here, here, here, here
Anthimus, here, here
anthrax, here, here
Apicius, Marcus Gavius, here, here, here, here, here
Appert, Nicolas, here, here
apple-a-milk, here
Arabs. See also Bedouins