Cheese (From Farm to You)

Jones, Carol

ISBN 10: 0791070050 ISBN 13: 9780791070055

Publisher: Chelsea Clubhouse, 2002

Synopsis

Discusses the history of cheese, how it is made by hand, and how it is made in a factory. Includes a recipe.

About this title

From Booklist:

Reviewed with Carol Jones' Pasta and Noodles.

Gr. 4-7. These two titles in the new From Farm to You series give useful introductions to the origins and production of common foods. Introductory pages in both volumes offer a brief, but engaging, history of the featured foods and an overview of their varieties. The remainder of the text focuses on how the foods are made, including small-scale, traditional processes and factory production, with a flowchart tracing the journey from farm to supermarket. Despite a few difficult-to-read spreads with overlapped photos and text, the layouts are clean, and the images are varied and interesting. The text is most detailed in its descriptions of manufacturing, but there is also enough material about history to support simple reports, and inset boxes present additional facts. Unfortunately, the recipe included in each volume is probably too complicated for most kids (the one for cottage cheese calls for junket). The books close with an interesting map showing examples of how the foods are eaten around the world. Gillian Engberg
Copyright © American Library Association. All rights reserved

About this edition

• Publisher: Chelsea Clubhouse
• Publication date: 2002
• ISBN 10: 0791070050
• ISBN 13: 9780791070055
• Binding: Library Binding
• Number of pages: 32