チーズのきた道【電子書籍】[ 鴇田文三郎 ]
The Path of Cheese [E-book] [Tokita Bunzaburo]
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＜p＞「乳の生化学」の第一人者が明かす、チーズの起源と分類法、そしてそれらを育んだ風土。栄養価が高く保存性に優れたチーズを、各地の部族は、その存亡をかけて育ててきた。モンゴルのホロート、古代ローマのチーズ菓子、フランスのカマンベール、日本の酥（そ）など、古今東西の文献を渉猟し、乳文化を実地に探訪。「人類にとっての食文化」に考察は及ぶ。（講談社学術文庫）＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちら をクリックして下さい。 ※このページからは注文できません。
<p>A leading expert in the biochemistry of milk reveals the origins and classification of cheese, as well as the climate that nurtured it. Tribes across the world have risked their very existence to cultivate cheese, which is highly nutritious and has excellent shelf life. The author explores dairy culture in real life, scouring documents from all over the world and throughout history, including Mongolian khorot, ancient Roman cheese confectionery, French Camembert, and Japanese so. His thoughts extend to the "food culture of humanity." (Kodansha Academic Library) </p>The screen will switch, so please wait a moment. *Please purchase from the Rakuten Kobo product page. *If the switch does not occur, please click here. *You cannot order from this page.