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- A history of 400 years of Dutch ceramics, from the famous Delft, past the colourful Maastricht pottery and the flamboyant Art Nouveau, to the latest Dutch design creations Blue Delft, Maastricht earthenware, Gouda pottery and Dutch Design: for centuries, ceramics from the Netherlands have enjoyed worldwide popularity. Imitation has been one key to success, but inventiveness and sensitivity to consumer demand have been still more important. Initially an imitation of Chinese porcelain, Dutch delftware became in the 17th century a popular export product in its own right. Petrus Regout brought English specialists to Maastricht to help him imitate the popular British creamware with its transfer-printed designs. From the mid-19th century, he was one of the greatest producers, serving a global market. Around 1900, Dutch designers developed their own variant of international art nouveau. Shown at the world's fairs of the period, their innovative 'vernieuwingsaardewerk' attracted lively interest outside the Netherlands. In today's Dutch Design, the marriage of traditional craft skills to the potential of new industrial technology generates inventive and playful designs. Products travel the world, but so do the designers and their conceptual approach. Made in Holland shows how the Netherlands has become a world player in the ceramics field. Text in English and Dutch.
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
A unique and forward-thinking book that sheds new light on the origins, dynamics, and cosmopolitan culture of the Kongo Kingdom from a cross-disciplinary perspective.
Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.
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In arranging this volume I have endeavoured to keep always in view the difficulties I myself had to contend with as a collector, and I have attempted to supply such information as regards the history of Dutch porcelain and pottery, and the quality and character of the produce, as may be a guide to the collector and student in attributing specimens to the correct maker and factory and period. -- Preface.