If you were a fan of Omnivore’s Dilemma or Guns, Germs, and Steel, you’ll like Anne Mendelson’s Milk: The Surprising Story of Milk Through the Ages. I’m about a third through the book, and it’s extremely detailed (almost textbook style,) but still a good read. (Ever heard of Swill Milk? Ugh.)
The book is also part recipe, although Mendelson calls almost exclusively for unhomogenized milk (notice the cream line on the cover)—something that I’ve never noticed in any of our local markets. Anyone have a source?