Join Books.org — it's free

Agricultural Produce - Meat & Dairy, Food & Drink, Dairy - Cooking, Cooking - General & Miscellaneous, Agriculture, Farming & Ranching
Milk by Jillian Powell β€” book cover

Milk

by Jillian Powell
Write a review
Log in to track your reading progress.

Overview

A series that looks at popular foods that people eat all over the world. The history of these foods in their particular cultures and how they were first used, how they are produced and processed today, and their nutritional value, are all explained in simple text with accompanying photos and diagrams. "Trivia" boxes provide the reader with interesting, funny facts. Finally, each book has 2 simple recipes (with adult supervision indicated where necessary).

Milk is a baby's first food, and milk helps children develop strong teeth and healthy bones. Most people drink milk and eat dairy products throughout their lives. The book shows how milk is produced from animals and then pasteurized for daily consumption. Customs, different kinds of dairy foods, and milk traditions around the world are discussed.

Provides a history of milk and milk product consumption, along with information about the processing of dairy products and recipes.

Reviews

There are no reviews yet. Log in to write one.

Editorials

School Library Journal

Gr 3-5These British imports focus on a particular food, examining its history, production, nutritional value, and related customs, and offering two recipes. The carefully chosen color photographs and drawings join the clearly written text to give a good introduction to each edible and its variations around the world. Powell discusses the different sizes of eggs from caviar to ostrich, the practice that began in India of raising birds for their eggs, the construction of a chicken's egg, the decoration of eggs for Easter and Muslim weddings, and a description of egg dishes around the world. The author looks at milk from yaks and camels as well as from cows, the production of related dairy foods, the preservation of milk in ancient and modern times, and social customs associated with milk. These books are comparable to the "Food We Eat" series (Lerner). Libraries need to have only one or the other.Carolyn Jenks, First Parish Unitarian Church, Portland, ME

Book Details

Published
January 1, 1997
Publisher
Raintree Steck-Vaughn Publishers
Pages
32
Format
Binding
ISBN
9780817247669

More by Jillian Powell

Similar books