Cultured: A World History of Cheese Audiolibro Por Janet Fletcher, The Great Courses arte de portada

Cultured: A World History of Cheese

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Cultured: A World History of Cheese

De: Janet Fletcher, The Great Courses
Narrado por: Janet Fletcher
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Some of us go weak in the knees for silky, buttery Brie.

Some of us consume stinky, washed-rind cheeses like French Muenster with great pride.

Some of us can’t imagine a plate of pasta without a hurricane of grated Parmigiano Reggiano.

But cheese is more than just a snack or finishing touch. It’s a world unto itself. Cheese has been a part of the human experience for thousands of years, and it has so much to teach us - about history, microbiology, cultural differences (and commonalities), and the complex workings of our senses. Not to mention, it’s just incredibly delicious.

Think of Cultured: A World History of Cheese as a 10-episode cheese course, or a cheese plate large enough to contain a well-rounded sampling of great cheeses from around the world. Janet Fletcher, a noted food writer and publisher of the Planet Cheese blog, provides deeper (and delectable) insights into a familiar food you only think you know. Included in this Audible Original are peeks at the nine steps of cheesemaking, the 10 most important cheese families, and tips on how to taste cheese with the same refined palate as a professional cheese judge.

(And yes, you have our permission to snack on your favorite cheeses while you listen.)

©2021 Audible Originals, LLC (P)2021 Audible Originals, LLC. Comida y Vino Mundial Divertido

About the Creator and Performer

Janet Fletcher is the author or co-author of 30 books on food and beverage, including Wine Country Table, Cheese & Wine, and Cheese & Beer. Janet publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and Tasting Panel magazines. Trained at the Culinary Institute of America and at Chez Panisse, Janet teaches cheese-appreciation classes around the country. A former staff food writer for the San Francisco Chronicle, Janet received three James Beard Awards and the IACP Bert Greene Award for her journalism. Her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking, and Food & Wine. She is a member of the invitation-only Guilde Internationale des Fromagers and Les Dames d’Escoffier. Janet resides in California’s Napa Valley.

Engaging Overview • Informative Content • Personal Anecdotes • Verified Research • Enthusiastic Narration
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Very informative; it's always such a joy hearing presenters with unfettered enthusiasm & passion of their topic, especially those whom prove to be extremely well-educated about their topic; it's origins, cultural contexts & history (also see Prof Greenberg's many TGC lecture series on music, opera & associated composers)!! I am known to "rabbit hole" deep research topics of immense fascination (thx ADD & borderline Autism 😆), and I researched & verified the historic origins & precedents Ms. Fletcher gave...they're all true & verified!! Most informative was realizing the truth about lactose content similarities between cow, sheep & goat milk, as well as fat & cholesterol content comparisons (as usual, mass media get these wrong in generic "blanketed" statements 🙄😒) thereof. Thank you Janet Fletcher for this gem...which I'll gladly have to revisit in my Audible library whenever I should wish to. Happy affinaging/Affinaeur & cheesing, folks!! 🧀

Very informative & infectiously enthusiastic presenter

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Listening to "Cultured" has been an amazing experience. In addition to a great performance and a fascinating look at the history of cheese, the presentation highlights the brilliance and determination of our ancestors. As I listened on my very early morning run at 4:30, I found myself drifting back in time to be there at the moment one of my ancestors...and yours...made a discovery that has given all of us the gift of cheese. I am grateful that Janet Fletcher has shared this gift with us.

An Amazing Experience

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I have been a cheesemonger for 17 years and in that time I have accumulated 80+ books on cheese. I would rank Janet Fletcher’s, Cultured: A World History of Cheese in my top 3! I’ve listened to it four times now to help reinforce the facts and antidotes that Janet discusses so I can share them with my customers. I adore the “joy of discovery” in Janet’s voice when she retells some of her personal experiences and the sincerity in her voice when she dispels myths in other topics about this historically important foodstuff we call cheese. Thank you Audible for choosing Janet to create this valuable resource!

An incredible resource for enthusiasts, consumers and those in the cheese workforce!

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This title represents what the Great Courses Audible Exclusives should be- an engaging and absorbing presentation on a topic that you didn't know you were interested in. Some of the other short titles have been less than stellar, but this lady knows how to do it right.

Shockingly Informative

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I enjoyed this audio product. It has the standards of The Great Courses, that is, quality content, delivered competently, and in a fairly entertaining manner to as to keep one's attention. I learned a fair amount about cheese from this course, and intend to take the course again in future. I hope The Great Courses is considering doing a course on cheese that is both audio and video. I would buy it. This audio product is endorsed by The Great Courses. But it is only available here on Audible. It is not available on The Great Courses website, or Wondrium.

Cheese Please

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Many of the short Great Courses are substandard, but this one is emphatically not. This is very informative and manages to be a balanced blend of science and history along with tidbits about past and current artisans and even trade history. Of course many cheeses and cheese regions are covered, and it's never dry or dull. I'm truly impressed and would love to listen to more by Janet Fletcher

Fantastic

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this is a fantastic course for anyone interested in the history of food. covering the entire world it even guides you on how to expand your taste.

very good.

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If you are interested in cheese, this book has it all. It includes some interesting history, some interesting geography, and lots of science on how cheese is made and why it can taste different. The author articulates quite well and it is easy to listen to. I will recommend this to others

Comprehensive Information on Cheese

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This was fascinating. I learned a lot about cheese from listening to these lectures, and it has made me want to try a lot of new varieties. I really appreciated the narrator’s enthusiasm and knowledge on the topic. I think this is probably one of the best great courses lectures there are so far.

Fascinating

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If you like cheese, you'll be glad you found this book. I thought I knew a lot about cheese but Janet gave me new insights in each chapter (no fluff). I can't put into words how much I like this book! Janet's approach to the topic really resonates with how I like to learn. I'm on my second time through. I can tell that I won't get bored with a third listening (there's that much in it). It's a joy to listen to. It's probably my favorite book on Audible.

Probably my favorite book on Audible

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