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A Concise Encyclopaedia of Gastronomy Section IX Cheese - 1946


Title: A Concise Encyclopaedia of Gastronomy Section IX Cheese
Author: Various
Publisher: Wine and Food Society
Publication Date: 1946
Format: Hardcover with dust jacket
Condition: This book is in good condition for its age. The dust jacket is worn and has markings the boards also have markings. The pages are browning and have markings.

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Reader's note

This book is a must read for any true gourmet! As this is a publication of the Wine and Food Society, it may be permissible to introduce it by indicating some points of resemblance between Wine and the food called Cheese. Both Wine and Cheese represent man's effort to transmute the perishable into the durable. For a while - perhaps thousands of years - our ancestors could refresh themselves with the juice of the grape only when the vine grew and the fruits ripened. What did the humans of yore do next? and how does that translate into the many different varieties of cheese that are featured in this book! Are you more partial to asio or a tilsiter?