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'A notable contribution to research on food and material culture with a swirling cast of characters that influenced milk quality and perceptions of the product' Michael French, University of Glasgow, UK  'He relates his findings on the material quality of milk to other texts from different fields (epistemology, history of science, history of food) and in so doing finds his own narrative. This is quite radical and thought provoking, arguing that the materiality of milk is not a given.'  Medical History  'Atkins has done  food history a great service by his intensive, well-researched focus on this topic that remains extremely relevant today... Atkins gives new insights into the development of the nature of this staple food.' Gastronomica  '... the book represents an outstanding contribution not only to food history but also to some of the main frameworks of the current historiography of science, such as those on experts and expertise, thing history, or science and the law. This is therefore a highly readable book.'  Ambix

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