Join the authors of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese, Bronwen and Francis Percival and Hart & Cru’s Kevin Hart for a guided wine and cheese tasting. Cheeses provided by Dutch’s Larder.
Praise for Reinventing the Wheel: “The Percivals take a deep, serious dive into the culinary history, sociology, politics, terroir, microbiology, and how-‐to of the making and eating of cheeses, raw and pasteurized. Both kinds, when done right, can be delicious and safe.
This book should convince anyone that the making of wondrous cheeses is a science as well as an art.”—Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University and author of Food Politics: How the Food Industry Influences Nutrition and Health
About the Percivals:
Bronwen Percival is the cheese buyer at Neal’s Yard Dairy in London. She initiated the biennial Science of Artisan Cheese Conference and is cofounder of the website microbialfoods.org. In addition to serving on the editorial board of the Oxford Companion to Cheese, she recently edited an English translation of the leading French textbook on raw milk microbiology for cheesemakers.
Francis Percival writes on food and wine for The World of Fine Wine, for which work he won the Louis Roederer International Wine Columnist of the Year award in 2013 and Pio Cesare Wine and Food Writer of the Year 2015. His work has also appeared in Culture, Decanter, Saveur, and the Financial Times. Together with Bronwen, he is a cofounder of the London Gastronomy Seminars.
$20 members/$25 non-members. Reservations required by Nov. 9. Purchase online HERE OR call 513-621-0717 or email email@example.com
Copies of the book available for sale and signing courtesy of Joseph Beth Booksellers.