Liquid Materialities: A History of Milk, Science and the Law

Name: Liquid Materialities: A History of Milk, Science and the Law
Price: 76.99 USD
Availability: InStock
ISBN: 9781138260436

✍️ Atkins, Peter

Reader Score

4.2

(1 review)

$76.99

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Cooking & Technique

📚 EDITORIAL REVIEW

“Food historians, policy nerds, and curious scientists will love this deep dive. If you are looking for weeknight dinner inspiration, quick baking ideas, or standard kitchen recipes, you will be deeply disappointed by this academic history text.

— Editorial Team

Author

Atkins, Peter

📚 all books by this author (2) →

🏛 Routledge 📅 2016 📔 Paperback ISBN: 9781138260436

📝 Description: Liquid Materialities: A History of Milk, Science and the Law

As a food, milk has been revered and ignored, respected and feared. This is a history of two centuries of struggle to bring it under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

This title is not a cookbook; do not expect recipes or technique guides. It is a dense academic exploration of milk’s legal and scientific history. While intellectually robust for its niche audience, it will likely bore readers seeking culinary inspiration or practical kitchen advice. It suits historians and policy analysts more than home cooks. Those looking for engaging food writing may find the tone too dry and the scope too abstract for their tastes.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.3/5

★★★★★

Food historians, policy nerds, and curious scientists will love this deep dive. If you are looking for weeknight dinner inspiration, quick baking ideas, or standard kitchen recipes, you will be deeply disappointed by this academic history text.

Reader rating

4.2

Based on 1 reviews

Eatbook Family editorial team

This title is not a cookbook; do not expect recipes or technique guides. It is a dense academic exploration of milk’s legal and scientific history. While intellectually robust for its niche audience, it will likely bore readers seeking culinary inspiration or practical kitchen advice. It suits historians and policy analysts more than home cooks. Those looking for engaging food writing may find the tone too dry and the scope too abstract for their tastes.

❓ Frequently asked questions

No, this is a historical and legal study of milk, not a traditional cookbook with kitchen instructions or measurements.

No, it is an academic text focused on historical analysis and archival research rather than visual food guides.

📖 Who should read this

📜 Historical context

This scholarly work traces two centuries of dairy regulation, tracing how societies tried to tame and standardize an unpredictable natural product. It explores the complex intersection of public health policy, scientific intervention, and legal frameworks that shaped modern food systems.