Milk!
A 10,000-Year Food Fracas
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Narrated by:
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Brian Sutherland
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By:
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Mark Kurlansky
About this listen
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout.
According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.
Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the 19th century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement and advocates for raw milk, who controversially reject pasteurization.
Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics and economics.
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"Milk! A 10,000-Year Food Fracas is a feat of investigation, compilation and organization.... Altogether a complex and rich survey, Milk! is a book well worth nursing." (Wall Street Journal)
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Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
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If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
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Pandora's Lunchbox
- How Processed Food Took Over the American Meal
- By: Melanie Warner
- Narrated by: Ann Marie Lee
- Length: 8 hrs and 57 mins
- Unabridged
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If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.
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Interesting.
- By Dr. Jeff McCombs, DC on 10-01-13
By: Melanie Warner
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High on the Hog
- A Culinary Journey from Africa to America
- By: Jessica B. Harris
- Narrated by: Jessica Harris
- Length: 8 hrs and 59 mins
- Unabridged
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Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
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more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
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The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- By: Dan Buettner
- Narrated by: Joe Barrett
- Length: 7 hrs and 5 mins
- Unabridged
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Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
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Good Info, Well Presented
- By Soozzone on 06-29-15
By: Dan Buettner
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
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The Brewer's Tale
- A History of the World According to Beer
- By: William Bostwick
- Narrated by: Christopher Sutton
- Length: 8 hrs and 6 mins
- Unabridged
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The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.
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Good insights!
- By Michael on 03-08-16
By: William Bostwick
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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The Drunken Botanist
- The Plants That Create the World's Great Drinks
- By: Amy Stewart
- Narrated by: Coleen Marlo
- Length: 10 hrs and 16 mins
- Unabridged
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Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).
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No more cheap tequila!
- By Cynthia on 03-23-13
By: Amy Stewart
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The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
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After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
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The Science of Cheese
- By: Michael H. Tunick
- Narrated by: Dennis Holland
- Length: 7 hrs and 10 mins
- Unabridged
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In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.
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Science, Humor, Education and Brilliance
- By Mr.CS on 01-05-15
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Healing Mushrooms
- A Practical and Culinary Guide to Using Mushrooms for Whole Body Health
- By: Tero Isokauppila, Mark Hyman - foreword
- Narrated by: Al Kessel
- Length: 2 hrs and 34 mins
- Unabridged
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Adaptogenic mushrooms are one of today's buzziest superfoods, known for their ability to restore skin's youthful glow, increase energy levels, reduce brain fog, keep your hormone levels in check, and so much more. In Healing Mushrooms, you'll learn about the 10 most powerful mushrooms you can add to your daily diet to maximize your health gains. Packed with practical information and 50 mushroom-boosted recipes for breakfast, lunch, and dinner (and even dessert!), Healing Mushrooms unlocks the vast potential of this often-overlooked superfood category.
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Bonus PDF
- By Pat on 10-24-18
By: Tero Isokauppila, and others
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Eating for England
- The Delights and Eccentricities of the British at Table
- By: Nigel Slater
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Unabridged
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The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
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A Must-Hear!
- By Laura on 07-04-08
By: Nigel Slater
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I just couldn't get past the narrator
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Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
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history of the oyster in America
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Over the course of one pivotal year, events that shaped American and world history took place: The North Vietnamese launched the Tet offensive. Prague Spring began. Martin Luther King, Jr., was assassinated. Students protested across the United States and around the world. Robert Kennedy was assassinated. The Democratic National Convention in Chicago was besieged by riots. Apollo 11 launched. And Richard Nixon was elected president of the United States.
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Not for Me
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Fills a gap in most folks' historical knowledge
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Nonviolence
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In this timely, highly original, and controversial narrative, New York Times best-selling author Mark Kurlansky discusses nonviolence as a distinct entity, a course of action, rather than a mere state of mind. Nonviolence can and should be a technique for overcoming social injustice and ending wars, he asserts, which is why it is the preferred method of those who speak truth to power.
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A brief, necessary account of the history of nonviolence
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The Unreasonable Virtue of Fly Fishing
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Terrible Recording
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What listeners say about Milk!
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Ruby Spinner
- 03-26-21
Great History by Author, interesting narrator
The author is very thoughtful, precisely following the history of a very controversial food. From the moment tiny humans come from the womb, until the skill and dexterity along with muscle and skeletal maturity allow for self feeding, milk is absolutely essential. Most of the world, however, cannot digest milk sugar after weaning- unless there is a familial and cultural history of using and eating milk.
The author not only gives historical recipes, he details the societal norms, even going into the milk depots in New York, and how filth, contaminated milk, and milk borne disease has shaped our farming practices, even government policy on milk distribution.
There is also history from the middle east, even China and Japan. Yogurt (yog-hurt, as pronounced by the narrator) is discussed, from Bulgaria, but also Icelandic skyr, which is really a cheese, and the toxic, acidic whey from the straining of mass-produced Greek style yogurt. Cheese from France, in all its variety, and from England (Stilton, Cheddar) and the effects cheese has on the gut, is all given space.
The narrator has a nice tone, but his pronunciation can be a bit humorous, a decisively unique quality, but easy to hear. It isn't distracting, just not your standard generic English.
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- Erin
- 04-03-19
Narrated by Siri
The book has some really good history as do all of Kurlansky’s books that I have read (listed to).
Personally, I would have liked more of the deeper history and less on the relatively modern.
Unfortunately, the narrator is horrible. When I first began listening, I honestly thought the book was being read by Siri with a male voice.
There is virtually no emotion, nothing to help keep you engaged, just textbook reading.
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- Lauren
- 08-22-18
Informative
Enough history to keep me interested, and enough recipes to cut through the monotony of the excruciatingly long history of milk. Enjoyable - would listen to again.
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- Ann
- 05-31-18
Read the Book....But don't listen to it!!!
Mark Kurlansky is an instant buy for me. The stranger the topic, the more fascinating I know it will be. So when I saw he had a new book, I went ahead and used my credit without listening to the audio sample. Big Mistake!! The narration sounds so robotic that I'm almost convinced that it IS just a chatbot. The charm of the writing is completely lost by the stilted and monotone delivery.
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- S. Schwankert
- 01-18-19
Sour milk turns to sweet cream
The first four or five chapters of this book are a monotonous recitation of the many types of dairy products that humans have consumed throughout history. Listener/reader, be patient and wait for the stories of culture and science around a single topic that are the hallmark of Kurlansky’s books. Kurlansky can be quite drol, but this only emerges after the first quarter of the book.
It was a mistake for the audiobook to include the more than 100 recipes that appear in the text. These should have been placed at the end of the recording so that interested listeners could access them, without interrupting the main text. Recommended.
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- kurt lindner
- 05-17-22
Very entertaining
I picked, Milk, up after finishing, Salt, and am not disappointed.
The book holds your attention by breaking the topic down into digestible sub-topics and avoids Milk-burnout by bouncing between the various aspects of Milk's impact, and interesting digressions relating to the topic.
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Overall
- Merica DeMille
- 04-20-22
interesting
very interesting. Well researched and organized. Not as gripping as "Salt" but certainly as informative.
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- Hill
- 11-13-18
Good book, terrible narration
Worst narrating I have ever heard. He literally sounds like a computer. Inflections in the wrong places, odd pronunciations, flat affect. Well written book with lots of good information though.
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6 people found this helpful
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- Nicholas E. Ertz
- 05-29-18
Don't cry over it
There is a lot of time to cover. This is not an exciting book, too much "and then this and then that" to make it very engaging. Nevertheless, it is interesting to note that milk has been debated since the beginning. First, which is better, cow or goat or camel or buffalo or... Then, why does everyone die after drinking this milk? Yet, who doesn't like a good piece of cheese?
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- Amazon Customer
- 09-05-21
Somewhat tedious. Not up to Kurlanky's other work
Narrator is deadly slow and monotone.. Struggled to finish and stay attentive to his reD
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