The Oxford Companion to Cheese

The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production.

Author:

Publisher: Oxford University Press

ISBN: 9780199330904

Category: Cooking

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Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

The Oxford Companion to Cheese

This text is a truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide.

Author: Catherine W. Donnelly

Publisher:

ISBN: 0199330913

Category: Cheese

Page:

View: 127

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This text is a truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide.

The Oxford Companion to Sugar and Sweets

"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--

Author: Darra Goldstein

Publisher: Oxford University Press, USA

ISBN: 9780199313396

Category: Cooking

Page: 920

View: 309

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"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--

The Oxford Companion to Food

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

Author: Alan Davidson

Publisher: Oxford University Press, USA

ISBN: 9780199677337

Category: Cooking

Page: 921

View: 975

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Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

The Oxford Companion to Italian Food

A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary ...

Author: Gillian Riley

Publisher: Oxford University Press

ISBN: 9780198606178

Category: Cooking

Page: 637

View: 973

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A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.

The Oxford Companion to American Food and Drink

Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact ...

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 9780199885763

Category: Cooking

Page: 736

View: 702

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Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

Ending the War on Artisan Cheese

This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in ...

Author: Catherine Donnelly

Publisher: Chelsea Green Publishing

ISBN: 9781603587853

Category: Political Science

Page: 224

View: 642

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A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.

The Oxford Companion to American Food and Drink

Cheese, Moldy 106 CheeseMaking Tools 107 Chefs and Cookbooks 108 Chemical Leavening 109. A selection of cheeses at a gourmet retailer in Brooklyn, New York. are now hundreds of small, artisan producers the length and breadth of the ...

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 9780195307962

Category: Cooking

Page: 693

View: 844

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A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

Food History

698–700 in Donnelly, C.W. (Ed.) The Oxford Companion to Cheese, Oxford: Oxford University Press Loudon, J.C. (1826) An Encyclopedia of Agriculture, London: Longman Mercer, W.B. (1963) A Survey of the Agriculture of Cheshire, ...

Author: Sylvie Vabre

Publisher: Routledge

ISBN: 9781000390964

Category: History

Page: 230

View: 151

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This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: • Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed. • Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer. • Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms. • Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.

The Cheeses of Italy Science and Technology

In many cases, the characteristics of the finished cheese are dominated by the metabolic activity of these microorganisms. ... J Agric Food Chem 55:2125–3136 Donnelly C (2016) The Oxford companion of cheese. Oxford University Press ...

Author: Marco Gobbetti

Publisher: Springer

ISBN: 9783319898544

Category: Science

Page: 274

View: 409

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The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.

Nose Dive

The Oxford Companion to Cheese. Oxford Univ. Press. Bertuzzi, A. S., P. L. H. McSweeney, et al. (2018). Detection of volatile compounds of cheese and their contribution to the flavor profile. ... Comp Revs Food Sci Food Safety 17:371–90 ...

Author: Harold Mcgee

Publisher: Hachette UK

ISBN: 9781444722154

Category: Cooking

Page: 688

View: 582

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The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award. What is smell? How does it work? And why is it so important? HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. DIVE IN!

Eating to Extinction

... Oxford Companion to Cheese (OUP, 2016) Mark Kurlansky, Milk! A 10,000-Year Food Fracas (Bloomsbury, 2019) Harold McGee, Nose Dive: A Field Guide to the World's Smells (John Murray, 2020) Bronwen Percival and Francis Percival, ...

Author: Dan Saladino

Publisher: Random House

ISBN: 9781473562011

Category: Social Science

Page: 464

View: 443

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'Inspiring and urgent' Bee Wilson 'We all need to pay more attention to what we are (and are no longer) eating. Dan Saladino inspires us to believe that turning the tide is still possible.' Yotam Ottolenghi Eating to Extinction is an astonishing journey through the past, present and future of food, a love letter to the diversity of global food cultures, and a work of great urgency and hope. From a tiny crimson pear in the west of England to great chunks of fermented sheep meat in the Faroe Islands to an exploding corn in Mexico that might just hold the key to the future of food - these are just some of the thousands of foods around the world today that are at risk of being lost for ever. In this captivating and wide-ranging book, Dan Saladino spans the globe to uncover the stories of these foods. He meets the pioneering farmers, scientists, cooks, food producers and indigenous communities who are preserving food traditions and fighting for change. All human history is woven through these stories, from the first great migrations to the slave trade to the refugee crisis today. But Eating to Extinction is about so much more than preserving the past. Eating to Extinction reveals a world at a crisis point: the future of our planet depends on reclaiming genetic biodiversity before it is too late. 'I love this book... I wish the whole world could read it' Raymond Blanc

Global Cheesemaking Technology

Effect of added milk and cream on the physicochemical, rheological and volatile compounds of Greek whey cheeses. ... Anari Cheese. In Donnelly, C. (eds.), The Oxford Companion to Cheese. Oxford University Press, Oxford, pp. 24–25.

Author: Photis Papademas

Publisher: John Wiley & Sons

ISBN: 9781119046158

Category: Science

Page: 496

View: 335

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Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

Chow Chop Suey

A food history that illuminates a community's struggle for survival.

Author: Anne Mendelson

Publisher: Arts and Traditions of the Table: Perspectives on Culinary History

ISBN: 0231158602

Category: Chinese American families

Page: 330

View: 267

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A food history that illuminates a community's struggle for survival.

Great British Cheeses

Clifford, Sue & King, Angela, England in Particular, Hodder & Stoughton, London 2006 r Davidson, Alan, The Oxford Companion to Food, Oxford University Press, Oxford, 1999 Freeman, Sarah, The Real Cheese Companion, Little, ...

Author: Jenny Linford

Publisher: Dorling Kindersley Ltd

ISBN: 9781405337441

Category: Cooking

Page: 224

View: 829

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Great British Cheeses is the first visual guide to Britain’s popular farmhouse cheeses. The book aims to offer general tipson choosing, buying and serving cheese, as well as describing over 300 specificvarieties from around the British Isles. Engaging text showcases the best new and traditional cheese varieties, as well as the lives and techniques of the independent farmers and cheese-makers who create them. The book concludes with a directory suppliers of the featured cheeses. London-based food writer and enthusiast Jenny Linford has been a campaigner forhigh-quality, independently-produced food since starting as a freelance restaurant reviewer in 1991.

The Oxford Companion to Sugar and Sweets

Creole cream cheese, a soft cheese much like a fromage blanc, was made by clabbering fresh milk. It was most frequently eaten sweetened with sugar for breakfast but was also served frozen for dessert once ice became available in the ...

Author:

Publisher: Oxford University Press

ISBN: 9780199313624

Category: Cooking

Page: 920

View: 126

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A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.

The Everything Cheese Book

The Oxford Companion to Food defines lactose as “the main and almost the sole sugar in milk...composed of the simple sugars dextrose and galactose.” The Oxford Companion goes on to describe how lactose is digested: “Splitting lactose ...

Author: Laura Martinez

Publisher: Simon and Schuster

ISBN: 9781605502564

Category: Cooking

Page: 304

View: 662

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A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.

Di Bruno Bros House of Cheese

The Cheese Room. London: Penguin Books, 2001. Mogannam, Sam, and Dabney Gough. Eat Good Food. Berkeley: Ten Speed Press, 2011. Oliver, Garrett. The Oxford Companion to Beer. Oxford: Oxford University Press, 2011. Roberts, Jeffrey.

Author: Tenaya Darlington

Publisher: Hachette UK

ISBN: 9780762448333

Category: Cooking

Page: 240

View: 200

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Consider this your invitation to world's greatest cheese party! Peek behind Philadelphia's largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. The store's resident cheese blogger, Madame Fromage, brings to life 170 of the world's greatest artisan cheeses, drawing on stories and knowledge from the store's third-generation owners. Accessible for cheese newcomers and connoisseurs alike, this guidebook breaks down the mysterious world of cheese into personality profiles like "Baby faces," "Vixens," "Mountain Men," "Stinkers," and "Pierced Punks," sliding along a scale of texture, age, and pungency. These cheeses are then paired off for occasions like Cocktails & Nosh, Cheese for One, Book Club Cheese Night, and Craft Beers & Artistan All-Stars. Also included are 30 recipes, from Zeke's Bacon Maple Grilled Cheese to Cheddar Ale Soup; an extensive dairy lexicon; and notes on how to taste cheese like a cheesemonger. Part recipe book, part family history, part cheese encyclopedia, Di Bruno Bros. House of Cheese is a fresh, new take on a favorite food group.

The Oxford Companion to Local and Family History

Towns such cheese trade . In the 17th century , particularly as Runcorn and Widnes , which grew quickly in after 1660 , certain areas began to acquire a the desolate landscape around the alkali works , national reputation for the ...

Author: David Hey

Publisher: Oxford [England] : Oxford University Press

ISBN: STANFORD:36105018343108

Category: Reference

Page: 517

View: 914

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Offers guidance on researching local and family history, discussing how to use documentary sources, which books and journals to use, what the technical terms mean, and more

Cheese Wine and Bread

(This would suggest that the earliest cheeses were fresh cheeses, eaten shortly after the curds formed.) ... There's archaeological evidence of cheesemaking in ancient Egypt (3100 BCE), and The Oxford Companion to Food notes that cave ...

Author: Katie Quinn

Publisher: HarperCollins

ISBN: 9780062984548

Category: Cooking

Page: 384

View: 196

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“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—cheese, wine, and bread—along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations. In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.