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Martin Ragnar is an engineer, researcher, cultural scholar and author, whose bibliography besides food includes railway history and sugar refineries in Visby. Here he writes about the rise of Swedish cheese culture all the way to today's dairies and small producers, covering production, naming and design language along the way. It is, in other words, both a technical and a cultural-historical book. 196 pages on a subject that in Sweden has almost exclusively been treated as charcuterie for the poor, which it never was.
Format: Hardcover
Number of pages: 196
Language: Swedish
First published: 2013
