2-Cheese-bib - 10/1/17

"Two Cheese Bibliographies" by Mistress Alexandra Hartshorne, OL.

NOTE: See also the files: cheese-msg, Aged-Cheese-art, bag-cheeses-art, Cheese-Histry-art, cheesemaking-msg, Dairy-Prodcts-art, fresh-cheeses-msg.

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NOTICE -

This article was added to this set of files, called Stefan's Florilegium, with the permission of the author. 

These files are available on the Internet at: http://www.florilegium.org

Copyright to the contents of this file remains with the author or translator.

While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.

Thank you,
Mark S. Harris...AKA:..Stefan li Rous
stefan at florilegium.org
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You can find more work by this author on her blog at:
http://alex-rapp.blogspot.com

Two Cheese Bibliographies
by Mistress Alexandra Hartshorne, OL

Someone asked me about my research resources for the cheese making processes. Below is what I've used as part of the pentathlon documentation. There is more, but this should be enough of a start :)

Some I used more than others, but all are at least good starting points for further investigations. 


Bibliography 1
Monday, 16 December 2013

14th to 15th Century Soft Cheese, Cheesemaking, accessed Aug 2013,
http://www.cheesemaking.com/includes/modules/jwallace/onlinenews/feedbackpics/06_11/friends/pics/meidieval.pdf

Asiago, Finica, accessed Sept 2013, http://www.finica.com/productsDetail.php?Asiago-56

Asiago, Wisconsin Cheese, accessed Aug 2013, http://www.eatwisconsincheese.com/cheese/article.aspx?cid=4

Austin, T. (1888) Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55, London: for The Early English Text Society by N. Trübner & Co, accessed Sept 2013, http://www.archive.org/stream/twofifteenthcent00aust/twofifteenthcent00aust_djvu.txt

Blackie, M. (1994) Farmhouse Cooking, HarperCollins, NSW.

Bogucki, P. I. (1984) Ceramic sieves of the Linear Pottery culture and their economic implications, Oxf. J. Archaeol. 3, 15–30.

Brien, A, Various, ChannelCheeseTV, accessed July 2013, http://www.youtube.com/watch?v=2iDIuth93hE

Brand, L (2004) Lime, accessed June 2013, http://www.openairclassroom.org.uk/Further%20information/information-lime.pdf

Carroll, R. (2002) Home Cheese Making, Storey, USA.

Cato, MP and Varro, MT (100BC) Roman Farm Management - The Treatises of Cato and Varro, Project Gutenberg, accessed Sept 2013, http://www.gutenberg.org/ebooks/12140

Cennini, Cennino (1954), The craftsman's handbook : the Italian Il libro dell'arte, Dover, New York.

Cheese: True (gut) Rennet vs. Microbial and other types, Comment: cheesemaestro, accessed Sept 2013, http://chowhound.chow.com/topics/881320

Cheeses, Rustic Cooking, accessed Aug 2013, http://www.rusticocooking.com/cheeses.htm

Cheesemaking, Ribe Viking Center, accessed Aug 2013, http://ribevikingecenter.dk/en/learn-more/food-cheese.aspx
Clarified Butter, Wikipedia, accessed Aug 2013, http://en.wikipedia.org/wiki/Clarified_butter

Copley M.S., Berstan R., Mukherjee, A.J., Dudd S.N., Straker V., Payne S. & Evershed R.R (2005) Dairying in antiquity: III - Evidence from absorbed lipid residues dating to the British Neolithic, Journal of Archaeological Science, 32: 523–546.

Cornelii Taciti, P. (98AD) De Origine Et Situ Germanorum, accessed Aug 2013, http://www.laurentianum.de/lggerm02.htm

Craig, O & Chapman, J & Figler, A & Patay, P & Taylor, G & Collins, M. (2003) 'Milk Jugs' and other Myths of the Copper Age of Central Europe, European Journal of Archaeology, vol 6(3): 251-265.

Digby, K, The Closet of Sir Kenelm Digby Knight Opened, accessed June 2013, http://www.gutenberg.org/ebooks/16441

Grant, M. (2008) Roman Cookery: Ancient Recipes for Modern Kitchens, Serif, London.

Haloumi, Cyrus Food and Drinks, accessed Sept 2013, http://www.cyprusfoodndrinks.com/cgibin/hweb?-A=301&-V=b2b

Halloumi, Slow Food Foundation, accessed Sept 2013, http://www.slowfoodfoundation.com/ark/details/523/halloumi-

Halloumi, Wikipedia, accessed Aug 2013, http://en.wikipedia.org/wiki/Halloumi

Hard Cheese Recipe Booklet, Mad Millie, www.madmillie.com

Hayes, C. (2011) 'Galway butter find dates back to the Iron Age' Irish Central, accessed Sept 2013, http://www.irishcentral.com/news/Bog-Butter-find-believed-to-be-2500-years-old-121769889.html

Kindstedt, P. (2012) Cheese and Culture: A history of cheese and its place in western civilisation, Chelsea Green, USA.

Lorenzi, R. (2009) 3000 Year Old Butter Found in Ireland, NBCnews, accessed Aug 2013, http://www.nbcnews.com/id/32630695/ns/technology_and_science-science/t/-year-old-butter-discovered-ireland/#.Ue6iLqwpiHy

Mair, V and Hoh, E. (2009) The True History of Tea, Thames & Hudson, London.

Medieval Cheese, Blogspot, accessed April 2013, http://medievalcheese.blogspot.com.au/

Medieval Cheese, Facebook, accessed April 2013, https://www.facebook.com/Medievalcheese

Mendelson, A. (2008) The Suprising Story of Milk Through the Ages, Alfred A Knopf, New York.

Myrdal, J and Fenton, A, (1988) The Plunge Churn from Ireland to Tibet: Food and drink and travelling accessories: In honorem Gosta Berg, Edinburgh, P191-212

Outram, A & Stear, N & Bendrey, R & Olsen, S & Kasparov, A & Zaibert, V & Thorpe, N & Evershead, R, (2009) The Earliest Horse Harnessing and Milking, Science Magazine, vol 323, P1332-1335.

Quicklime, Wikihow, accessed Aug 2013, http://www.wikihow.com/Make-Quicklime

Scappi, B., Opera : (dell' arte del cucinare). Reprint. First published: Opera di M. Bartolomeo Scappi. Venice, 1570. 1981, Bologna: Arnaldo Forni. [20], 436 leaves [ca. 888 p.], [28] p. of plates. translated by  Louise Smithson, (Helewyse de Birkestad) February 2011, accessed July 2013, http://dir.groups.yahoo.com/group/scacooksitalian/message/289

Swaminathan, N (2012) A Pre-historic Cocktail Party, Archaeological Institute of America, accessed March 2013, www.archaeology.org

Theophilus P.;Hendrie R. (1847) An essay upon various arts, in three books, John Murray, London
http://archive.org/details/theophiliquietr01hendgoog accessed May 2013

Thistle Rennet Cheese, Culture Cheese Mag, accessed Sept 2013, http://www.culturecheesemag.com/style/spring_2010/thistle_rennet_cheese

Various, Cheese.com, accessed Aug 2013, http://www.cheese.com/

Visit to an Italian Asiago Cheese Factory, Recipe Girl Blog, accessed Aug 2013, http://www.recipegirl.com/2010/06/09/visit-to-an-italian-asiago-cheese-factory/

Waxing the Round, Essential Stuff, accessed Aug 2013, http://essentialstuff.org/index.php/2011/06/06/Cat/cheese-making-waxing-the-round/


Bibliography 2
Thursday, 8 January 2015

Badenhorst, S. (2002) The ethnography, archaeology, rock art and history of goats (Capra hircus) in southern Africa: and overview, Anthropology Southern Africa, vol 25(3&4), P96-103.

Booth, P. (?) The Macclesfield Cattle Enterprise 1354-1376, Academia, accessed Nov 2014,  https://www.academia.edu/5488855/The_Macclesfield_Cattle_Enterprise_1354_to_1376

Bogucki, P (1986) The Antiquity of Dairying in Temperate Europe, Expedition, vol 28, No 2, P51-58.

Brick, G.A. (2003) The University Farm Experimental Cave and St.Paul as the Blue Cheese Capital of the World, Ramsey County History, vol 38, no. 3, P4-10.

Clutton-Brock, J (1999) A Natural History of Domesticated Animals, Cambridge University Press, New York USA.

Copley M.S., Berstan R., Dudd S.N., Docherty G., Mukherjee, A.J., Straker V., Payne S. & Evershed R.P (2002) Direct chemical evidence for widespread dairying in prehistoric Britain, PNAS vol 100, No 4, P1524-1529.

Decker JE, McKay SD, Rolf MM, Kim J, Molina Alcala´ A, et al. (2014) Worldwide Patterns of Ancestry, Divergence, and Admixture in Domesticated
Cattle, PLoS ONE, vol 10, issue 3.

Dudd, S.N. & Evershed, R.P. (1998) Direct Demonstration of Milk as an Element of Archaeological Economies, Science, vol 282, P1478-1481.

El Zubeir, I.E.M. & Jabreel, S.O. (2008) Fresh cheese from camel milk coagulated with Camifloc, International Journal of Dairy Technology, vol 61 no. 1, P90-95.

Evershed R.P, Payne S., Sherratt A.G, Copley M.S., Coolidge J., Urem-Kotsu D., Kotsakis K., Ozdogan M., Ozdogan A.E., Nieuwenhuyse O., Akkermans P.M.M.G., Bailey D., Andeescu R-R., Campbell S., Farid S., Hodder I., Yalman N., Ozbasaran M., Bicakci E., Garfinkel Y., Levy T. & Burton M.M. (2008) Earliest date for milk use in the Near East and southeastern Europe linked to cattle herding, Nature, vol 455, P528-531.

Gautier, M., Rouault, A., Sommer, P. & Briandet, R. (1995) Occurrence of Propionbacterium freudenreichii Bacteriophages in Swiss Cheese, Applied and Environmental Microbiology, July 1995, P2572-2576.

Hacket, T. (1588) A dairie Booke for good hufwiues, transcription by Kathleen Madsen 2015, accessed Jan 2015.

Huntley, D. (2013) Say Cheese!, British Heritage, vol September/2013, P54-57.

Jeon, I.J. (1996) Undesirable flavours in dairy products, Food Taints and Off-Flavours, Chapman & Hall, P139-167.

Kamber, U. & Terzi, G. (2008) The Traditional Cheeses of Turkey: Middle and Eastern Black Sea Region, Food Reviews International, 24:95-118.

Karamanes, E. (?) Changes in Cheese Production Among the Koupatsarei: The Cheese Batzos, ? P287-296.

Martin, M. (2008) Interiors and Interiority in the Ornamental Dairy Tradition, Eighteenth-Century Fiction 20, no.3, P357-384.

Marom, N. & Bar-Oz, G. (2013) The Prey Pathway: A Regional History of Cattle (Bos taurus) and Pig (Sus scrofa) Domestication in the Northern Jordan Valley, Israel, PLoS ONE, vol 8, issue 2.

MacDonald, K.I. (2012) The morality of cheese: A paradox of defensive localism in a transnational cultural economy, Geoforum, vol 44, P93-102.

MacDonald, K. (2013) The Transnational Life of Cheese, A Companion to Diaspora and Transnationalism, Blackwell Publishing, P293-315.

McCormick, F., Kerr, T., McClatchie, M. & O'Sullivan, A. (2011) The Archaeology of Livestock and Cereal Production in Early Medieval Ireland, AD 400-1100, Early Medieval Archaeology Project (EMAP 2) Report 5:1, Irish National Strategic Archaeological Research (INSTAR) programme 2011.

Moore, J.E. (1995) Prints, Salami, and Cheese: Savoring the Roman Festival of the Chinea, Art Bulletin, vol LXXVII, num. 4, P584-608.

Nomura K., Yonezawa T., Mano S., Kawakami S., Shedlock A.M., Hasegawa M. & Amano T. (2013) Domestication Process of the Goat Revealed by an Analysis of the Nearly Complete Mitochondrial Protein-Encoding Genes, PLoS ONE, vol 8, issue 8.

O'Hara, C. (?) Gaelic Feasting on Island MacHugh and Native Coarse Pottery in Ulster, Department of Archaeology, NIU Galway.

Pringle, H. (1998) The Slow Birth of Agriculture, Science, vol 282, P1446-1450.

Roguljic, I.O. (2010) De caseo faciendo, PRIL. INST. ARHEOL. ZAGREBU, vol 27, P171-176.

Rubel, W. (2009) Homemade Butter - The best you'll ever have, Mother Earth News, June/July 2009, P44-51.

Rubel, W., Levi, J. & Loldepe, E. (?) Finding the Ideal Balance Within the Smoke-Cured Fresh and Fermented Milk of Northern Kenya's Samburu, Keata Kule Lorien, P278-287.

Rubio, R., Moya, V.J., Berruga, M.I., Molina, M.P. & Molina, A. (2011) Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability, Mljekarstvo, vol 61 (4), P283-290.

Salque, M., Bogucki, P.I., Pyzel, J., Sobkowiak-Tabaka, I., Grygiel, R., Szmyt, M. & Evershed, R.P. (2013) Earliest evidence for cheese making in the sixth millennium BC in northern Europe, Nature, vol 493, P522-525.

Sherratt, A (1983) The Secondary Exploitation of Animals in the Old World, World Archaeology, vol 15, No 1, P90-104.

Sullivan, J (2013) Clay pot fragments reveal early start too cheese-making, a marker for civilisation, PhysOrg, Princeton University.

Tresset A. & Vigne J-D. (2011) Last hunter-gatherers and first farmers of Europe, Comptes Rendus Biologies, vol 334, P182-189.

Tunick, M. (2014) The Science of Cheese, Oxford University Press, New York USA.

Vigne, J-D., Carrere I., Briois F. & Guilaine J. (2011) The Early Process of Mammal Domestication in the Near East, Current Anthropology, vol 52, supp 4, P255-271.

Vionis, A.K., Poblome, J., De Cupere, B. & Waelkens, M. (2010) A Middle-Late Byzantine Pottery Assemblage from Sagalassos - Typo-Chronology and Sociocultural Interpretation, Hesperia, vol 79, P423-464.

Walker, H. ed (1994) Look and Feel - Studies in texture, appearance and incidental characteristics of food, Oxford Symposium on Food and Cookery, Prospect Books, Devon UK.

Wei C., Lu J., Xu L., Liu G., Wang Z., Zhao F., Zhang L., Han X., Du L. & Liu C. (2014) Genetic Structure of Chinese Indigenous Goats and the Special Geographical Structure in the Southwest China as a Geographic Barrier Driving the Fragmentation of a Large Population, PLoS ONE, vol 9, issue 4.

West, H.G., Paxson, H., Williams, J., Grasseni, C., Petridou, E. & Cleary, S. (2012) Naming Cheese, Food, Culture & Society, vol 15, issue 1, P7-41.

Zeder, M.A. & Hesse, B. (2000) The Initial Domestication of Goats (Capra hircus) in the Zagros Mountains 10,000 Years Ago, Science, vol 287, P2254-2257.

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Copyright 2013, 2017 by Alex Rapp. <alexandrammrapp at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited.  Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.

If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.

<the end>
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