Paul Kindstedt, Cheese and Culture: A History of Cheese and its Place in Western Civilization, Chelsea Green, 2012.
Kindstedt, a professor of food science at the University of Vermont and co-director of its Institute for Artisan Cheese, has organized his history by time period and region, from the Paleolithic origins of cheese to current attempts to regulate raw milk. His material is well referenced and the book is full of facts and observations that will delight cheese lovers.
Seamus Mullen, Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, Andrews McNeel, 2012.
I don’t usually blurb cookbooks but I couldn’t resist this one from Seamus Mullen, the chef-owner of Tertulia in lower Manhattan.