The Oxford Companion to Cheese is an impressive undertaking with masses of fascinating and informed writing, and many illustrations on a delicious subject. It takes us from the origins of cheese – seventh millennium BCE – to the most recent technological developments. The scope is broad: as Catherine Donnelly notes in her introduction, there are 325 contributors from thirty-five countries (though only two Australians: Paula Alvela and Sonia Cousins). Together they have produced 855 entries. These are arranged alphabetically and are followed by selected bibliographies for those wanting more information. There is also a helpful, topical outline of entries and an appendix listing cheese museums around the world, some of which sound worthy of a visit.
Christopher Menz reviews 'The Oxford Companion to Cheese' edited by Catherine Donnelly
The Oxford Companion to Cheese
edited by Catherine Donnelly
Oxford University Press $78.95 hb, 869 pp, 9780199330881
Read the rest of this article by subscribing to ABR Online for as little as $10 a month. We offer a range of subscription options, including print, which can be found by clicking here. If you are already a subscriber, enter your username and password in the ‘Log In’ section in the top right-hand corner of the screen. If you require assistance, contact us or consult the Frequently Asked Questions page.
Christopher Menz is a former Director of the Art Gallery of South Australia. He has published on the design work of William Morris and Edward Burne-Jones, and is a regular contributor to ABR.
By this contributor
Leave a comment
Please note that all comments must be approved by ABR and comply with our Terms & Conditions.
NB: If you are an ABR Online subscriber or contributor, you will need to login to ABR Online in order to post a comment. If you have forgotten your login details, or if you receive an error message when trying to submit your comment, please email your comment (and the name of the article to which it relates) to ABR Comments. We will review your comment and, subject to approval, we will post it under your name.