Chapters in this book

1. Frontmatter i
2. Contents vii
3. Preface ix
4. Acknowledgments xiii
5. Introduction 1
6. Part 1. The Culture of Milk
7. 1. Great Mothers and Cows of Plenty 13
8. 2. Virtuous White Liquor in the Middle Ages 34
9. 3. The Renaissance of Milk 58
10. Part 2. Feeding People
11. 4. Cash Cows and Dutch Diligence 83
12. 5. A Taste for Milk and How It Grew 100
13. 6. Milk Comes of Age as Cheese 118
14. 7. An Interlude of Livestock History 138
15. Part 3. Industry, Science, and Medicine
16. 8. Milk in the Nursery, Chemistry in the Kitchen 153
17. 9. Beneficial Bovines and the Business of Milk 178
18. 10. Milk in an Age of Indigestion 199
19. 11. Milk Gone Bad 210
20. Part 4. Milk as Modern
21. 12. The ABC’s of Milk 235
22. 13. Good for Everybody in the Twentieth Century 253
23. 14. Milk Today 279
24. Notes 293
25. Bibliography 323
26. Index 337