Part 33 (1/2)

Abdelgadir, Warda S., et al. ”The Traditional Fermented Milk Products of the Sudan.” International Journal of Food Microbiology 44 (1998), 113.

Behr, Edward. ”Pus.h.i.+ng to a Delicate Extreme: The Cheeses of Soyoung Scanlan.” Art of Eating, No. 86 (2010).

Bilger, Burkhard. ”Raw Faith.” New Yorker, August 19, 2002. An excellent profile of Sister Noella and the controversies surrounding raw-milk cheeses.

Boisard, Pierre. Camembert: A National Myth. Berkeley: University of California, 2003.

Bosco, Antoinette. Mother Benedict: Foundress of the Abbey of Regina Laudus. San Francisco: Ignatius Press, 2007.

Culture: The Word on Cheese. Terrific quarterly magazine covering the art and science of cheese making and occasionally other fermented foods as well.

Johnson, Nathanael. ”The Revolution Will Not Be Pasteurized: Inside the Raw Milk Underground.” Harper's Magazine, April 2008.

Kindstedt, Paul S. American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. White River Junction, VT: Chelsea Green, 2005.

---. Cheese and Culture: A History of Cheese and Its Place in Western Civilization. White River Junction, VT: Chelsea Green, 2012.

Latour, Bruno. The Pasteurization of France. Alan Sheridan and John Law, trs. Cambridge: Harvard University, 1988.

LeMay, Eric. Immortal Milk: Adventures in Cheese. New York: Free Press, 2010.

Mendelson, Ann. Milk: The Surprising Story of Milk Through the Ages. New York: Knopf, 2008.

Montanari, Ma.s.simo. Cheese, Pears & History. New York: Columbia University, 2010.

Paxson, Heather. ”Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States.” Cultural Anthropology, Vol. 23, Issue 1, 1547. Brilliant a.n.a.lysis of ”post-Pasteurian” thinking and my first encounter with that term.

On the Microbiology of Cheese

Marcellino, R.M. Noella. Biodiversity of Geotrichum Candidum Strains Isolated from Traditional French Cheese. A doctoral dissertation, submitted to the University of Connecticut, 2003.

---, and David R. Benson. ”Scanning Electron and Light Microscopic Study of Microbial Success on Bethlehem St. Nectaire Cheese.” Applied and Environmental Microbiology (November 1992): 344854.

---. ”Characteristics of Bethlehem Cheese, an American Fungal-Ripened Cheese,” 11420. In T. M. Cogan, P. F. Fox, and R. P. Ross, eds., 5th Cheese Symposium. Teagasc, Dublin, Cork, Ireland, 1997.

---. ”The Good, the Bad and the Ugly: Tales of Fungal Ripened Cheese.” (In Press: Catherine W. Donnelly, ed. Cheese and Microbes. Herndon, VA: ASW Press, 2013.)

Marcellino, N., et al. ”Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France.” Applied and Environmental Microbiology (October 2001): 4752-59.

Sieuwerts, Sander, et al. ”Unraveling Microbial Interactions in Food Fermentations: from Cla.s.sical to Genomic Approaches.” Applied and Environmental Microbiology (August 2008) 49975007.

On Disgust

Darwin, Charles. The Expression of the Emotions in Man and Animals (1872). Chicago: University of Chicago, 1965.

Kolnai, Aurel. On Disgust. Edited and with an introduction by Barry Smith and Carolyn Korsmyer. Chicago: Open Court, 2004.

Miller, William Ian. The Anatomy of Disgust. Cambridge: Harvard University, 1997.