Cheese and Late Modernity
Steven Shapin: The changing rind of Camembert, 20 November 2003
Camembert: A National Myth
by Pierre Boisard, translated by Richard Miller.
California, 254 pp., £19.95, June 2003,0 520 22550 3 Show More
by Pierre Boisard, translated by Richard Miller.
California, 254 pp., £19.95, June 2003,
“... science. Mid-to-late 19th-century Camemberts looked nothing like the slightly dusty, chalk-white product to which we are accustomed. Their rinds varied enormously: most commonly, they were bluish-grey with brownish-red spots, and, while white Camemberts became typical in the 1920s and 1930s, some were still coming ... ”