Thurs., 6/14/12: The History of Cheese

Recent Episodes

Mon., 7/2/12
Viva La Literature

Mon., 7/2/12
Viva La Literature

The Callie Crossley Show

Marjorie Garber and Alicia Anstead join us.

Fri., 6/29/12
Let's Do the Time Warp (Never) Again!

Fri., 6/29/12
Let's Do the Time Warp (Never) Again!

The Callie Crossley Show

Garen Daly joins us.

Fri., 6/29/12
Week in Review

Fri., 6/29/12
Week in Review

The Callie Crossley Show

Peter Kadzis, Gintautas Dumcius and Sue O'Connell join us.

Thurs., 6/28/12
The Gavel Comes Down on Government

Thurs., 6/28/12
The Gavel Comes Down on Government

The Callie Crossley Show

Arnie Arnesen, Robert Whitcomb and Brian Rosman join us..

Wed., 6/27/12
60 Feet Underground

Wed., 6/27/12
60 Feet Underground

The Callie Crossley Show

Leon Neyfakh joins us.

Wed., 6/27/12
The Pru: A Love/Hate Story

Wed., 6/27/12
The Pru: A Love/Hate Story

The Callie Crossley Show

Elihu Rubin joins us.


Latest Comments


Related Content

The History of Cheese
What do Homer’s Oddessy, slave labor, and European monasteries have in common? Cheese.

In his new book, Cheese and Culture: A History of Cheese and Its Place in Western Civilization, food scientist Paul Kindstedt traces cheese from ancient civilization to the 21st century. He not only tracks how cheese changed the arc of human history, he also examines the versatility of this dairy wonder. Turns out a pockmarked wedge of artisanal Swiss and the preternaturally shiny and smooth Kraft single are linked by milk curds that are part of cheesemaking’s 9,000 year-old history.

GUEST:
  Paul Kindstedt, author, professor at the University of Vermont in the department of Nutrition and Food Sciences

News updates from WGBH

See a sample »

   

Taste of WGBH: Cider House Brews