Dr. Catherine Donnelly, Editor-in-Chief, is a Professor of Nutrition and Food Science at the University of Vermont. She is the co-Director of the Vermont Institute for Artisan Cheese, America's first and only comprehensive academic research center devoted to artisan cheese. She previously served as the Associate Director for the Northeast Center for Food Entrepreneurship, a research consortium between Cornell and the University of Vermont. Dr. Donnelly has been recognized by her colleagues for her many contributions to improving Listeria detection. Widely regarded as an international expert on this bacterial pathogen, she has published numerous articles and book chapters and delivered hundreds of presentations on the topic of Listeria.
A must-read for curd nerds and cheese lovers. * Delicious * In short, The Oxford Companion To Cheese The Oxford Companion To Cheese * On: Yorkshire Magazine * a landmark encyclopaedia * Restaurants and Food * For anyone with an interest in food, its production and provenance, this is a glorious book to lose yourself in for an hour or so ... this is a must-have to add to the bookshelf. * Fromage Homage * well written, well edited and both the expert and professional will find something of value * Restaurants and Food * a delightfully discursive volume for the armchair reader. * Bruce Palling, The Economist * there is to be found ... material of genuine fascination, a treasure trove for the doyen of the pub quiz * Literary Review * a handsome new, 888-page volume * Felicity Cloake, New Statesman * The wonderful new Oxford Companion covers ever aspect of cheese in sex, war, the Bible, Shakespeare, diplomacy, superstition and magical thinking * Spectator *