On food and cooking the science and lore of the kitchen ( PDFDrive ) 31

contribute to heart disease. Happily the last
few years have brought a correction in the
view of saturated fat, a reaction to the
juggernaut of mass production, and a
resurgent interest in full-flavored dairy
products crafted on a small scale from
traditional breeds that graze seasonally on
greenpastures.
MilkandHealth

Milkhaslongbeensynonymouswith
wholesome,fundamentalnutrition,andfor
goodreason:unlikemostofourfoods,itis
actuallydesignedtobeafood.Asthesole
sustainingfoodofthecalfatthebeginningof
itslife,it’sarichsourceofmanyessential
body-buildingnutrients,particularlyprotein,
sugarsandfat,vitaminA,theBvitamins,and
calcium.
FoodWords:MilkandDairy


In their roots, bothmilk anddairy recall
the physical effort it once took to obtain
milkandtransformitbyhand.Milkcomes
from an Indo-European root that meant
both “milk” and “to rub off,” the
connection perhaps being the stroking
necessarytosqueezemilkfromtheteat.In
medieval times,dairy was originallydeyery,meaningtheroominwhichthedey,or
womanservant,mademilkintobutterand

cheese.Dey in turn came from a root
meaning“tokneadbread”(ladysharesthis
root) — perhaps a reflection not only of
theservant’sseveralduties,butalsoofthe
kneading required to squeeze buttermilk
out of butter (p. 34) and sometimes the
wheyoutofcheese.
Overthelastfewdecades,however,the
idealizedportraitofmilkhasbecomemore
shaded.We’velearnedthatthebalanceof
nutrientsincow’smilkdoesn’tmeetthe
needsofhumaninfants,thatmostadult