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This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese. 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. "I love this book—accessible in its prose and style with the breadth and depth of an academic work. . . Paul Kindstedt has produced a seminal work in Cheese and Culture."—Mateo Kehler, cheesemaker, Jasper Hill Farm "This book will fascinate anyone who loves cheese. With a sweeping perspective, from the earliest prehistoric domestication of goats and sheep to the present, it chronicles how social, technological, and political developments gave rise to the vast array of cheeses we know and love."—Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation

“A rich and rewarding history of one of the most astounding ideas in physics and astronomy” (Marcia Bartusiak) – that the universe we know isn’t the only one Our books, our movies—our imaginations—are obsessed with extra dimensions, alternate timelines, and the sense that all we see might not be all there is. In short, we can’t stop thinking about the multiverse. As it turns out, physicists are similarly captivated. In The Allure of the Multiverse, physicist Paul Halpern tells the epic story of how science became besotted with the multiverse, and the controversies that ensued. The questions that brought scientists to this point are big and deep: Is reality such that anything can happen, must happen? How does quantum mechanics “choose” the outcomes of its apparently random processes? And why is the universe habitable? Each question quickly leads to the multiverse. Drawing on centuries of disputation and deep vision, from luminaries like Nietzsche, Einstein, and the creators of the Marvel Cinematic Universe, Halpern reveals the multiplicity of multiverses that scientists have imagined to make sense of our reality. Whether we live in one of many different possible universes, or simply the only one there is, might never be certain. But Halpern shows one thing for sure: how stimulating it can be to try to find out.

The Werner family from Seifertshausen, Hessen, Germany, came in 1853 and 1854 to America. Adam Werner and his wife Anna Catherine Sass and her six sons settled in Somerset County, Pennsylvania.