This fascinating history, published under the auspices of the Cork Butter Museum, traces dairying and butter-making from prehistory to contemporary times.
Articles written by experts ranging from archaeologists and food chemists to retired creamery managers address subjects as diverse as lipid residues in Neolithic pottery fragments, developments in churning methods, the emergence of butter as a signature Irish agricultural product, and even bog butter, which was stored and aged in bogs as late as the eighteenth century.
This book reflects the kind of pride in traditional food that we like to encourage.
Paperback. Color and b&w photos throughout.
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