Overview

'[An] entertaining and deeply informative crusade into the human obsession we call milk - and a vigorous argument for us to keep drinking it.' Dan Barber 'A rich dive into milk and the bounties it offers.' Dr Norman Swan 'A revelation. Educational, relevant and eye-opening.' Nagi Maehashi, RecipeTin Eats 'Unsettling and illuminating ... Evans at his best!' Indira Naidoo Milk. It's in our coffee, on our cereal. We see it in processed form - yoghurt, butter, cheese, skimmed and lactose free. It's there in almond form, or made from oats or soy, and is as lauded as the 'perfect' food or lambasted as not fit for human consumption and a toxic planet killer, depending on who you trust. Which type you drink, whether you were raised on breastmilk, what you think of it, is affected by culture, biology and fashion. How you view it is driven by your gender and your politics, as well as your geography. The miracle liquid has suffered an image problem. It has been used to keep people poor, to keep women subjugated, and to build corporate and medical careers. It's been blamed for climate change, the breakdown of human health, and an enabler of the industrial revolution. From perfect food to pariah, milk's role in life has often been debased. Milk celebrates the majesty of this noble liquid, and delves into the many pretenders to its throne, from formula to mylk. It looks at the transformation of what a milk-producer eats into one of the most nutrient dense foods available, and how that can be transformed again into the butter, cheese and clotted cream that we know and love today. It's an exploration of the science, history and politics of what makes mammals different from every other life form on earth.

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9781922616869

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Reviews

'A revelation. Educational, relevant and eye-opening for any home cook.' Nagi Maehashi, RecipeTin Eats 'Unsettling and illuminating. Evans at his best!' Indira Naidoo 'The story of milk is so much more than milk in plastic ... Matthew Evans, farmer and chef, does a brilliant job of taking you step by step through the ages and stages of milk to present day, milking milk, for all that it is and more. A brilliant read.' Cyndi O'Meara, nutritionist

'One man's entertaining and deeply informative crusade into the human obsession we call milk-and a vigorous argument for us to keep drinking it, Milk vividly exposes all that is fascinating about one of the world's most important foods with surprising facts and insights on every page.' Dan Barber, chef, Blue Hill 'This is a rich dive into milk and the bounties it offers. It'll make you wish you had Matthew Evans on tap every morning - well, Milk is the next best thing!' Dr Norman Swan 'Unsettling and illuminating. You won't look at your bowl of cornflakes in quite the same way after reading this riveting investigation. Milk is a cultural, scientific and gastronomic feast. Evans at his best!' Indira Naidoo 'A revelation. Educational, relevant and eye-opening.' Nagi Maehashi, RecipeTin Eats 'The story of milk is so much more than milk in plastic ... Matthew Evans, farmer and chef, does a brilliant job of taking you step by step through the ages and stages of milk to present day, milking milk, for all that it is and more. A brilliant read.' Cyndi O'Meara, nutritionist

Author Information

Matthew Evans is an Australian chef and food critic turned farmer-food activist. He lives on a mixed farm that occupies a one-time apple orchard in the Huon Valley outside Hobart, Tasmania. He is nationally best known for his long-running SBS series Gourmet Farmer (six seasons), set on Fat Pig Farm's 70 acres. He has authored or co-authored 14 books on food, and is regularly interviewed on radio about all things to do with farming, growing, soil and eating.

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