Joanna Blythman

A pint of contention

Suspect farming practices and the rise of veganism are giving milk a bad name. But, as Mark Kurlansky explains, it’s natural to be lactose intolerant

issue 25 August 2018

  • Milk! A 10,000 Year Food Fracas

    Mark Kurlansky

    Bloomsbury, pp. 385

For tens of thousands of years, humans have been domesticating other mammals — cows, buffaloes, sheep, goats, camels, llamas, donkeys, yaks, horses — and keeping them for their milk. This has generated myriad products, from yoghurt and buttermilk through butter and cheese to toffee and ice cream, in many varied, culturally specific and resourceful forms.

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