Milk!: A 10,000-Year Food Fracas is full of interesting tidbits that would make a great trivia quiz: why Icelandic yogurt is so delicious (and is not yogurt at all!); that 14th Century Arabs made a milk and colostrum (!) mixture; that 18th century French physicians recommended ice cream as health food (I’m in!); that cows produce four times as much milk today than in 1942; and that Tibetan yaks serve as snow plows as much as milk producers.
The stories are often interesting, but they seem to be stitched together one after the other, logically perhaps, but in the dry style of a thousand index cards filled in by research assistants. Do research assistants still use index cards? Probably not, but that’s what the book feels like, and the recipes that are interleaved with the text do not dismiss that impression.