“Yoghurt, the World’s Oldest Food Fad” by June Hersh
June Hersh explores the rich history of yogurt from early Neolithic times to today where it is the chief occupant of a market’s dairy aisle. She takes the listener on a journey from its serendipitous discovery in Anatolia (ancient day Turkey), through Biblical references, its march with Genghis Kahn, revelations of Marco Polo, recipes of the great caliphs of the Arab world, and into France where it served as a curative for King Francois the 1st. Hersch discusses how yogurt is intrinsically tied to a Nobel Prize scientist, a young family fleeing the Nazi regime, and a Turkish businessman who made Greek yogurt a household word.
Hersh is a former teacher and businesswoman who began her writing career after retiring in 2004. Her first book, Recipes Remembered, a Celebration of Survival, Ruder Finn Press, May 2011, was written in association with and to benefit the Museum of Jewish Heritage, a living memorial to the Holocaust. Next she authored The Kosher Carnivore, St. Martin’s Press, September, 2011, and Still Here, Inspiration from Survivors and Liberators of the Holocaust. Hersh’s latest book Yoghurt: A Global History for British publisher Reaktion Books (hence the h in yogurt), March 2021, features global yoghurt recipes as well as rich historical background and current research on the world’s oldest food fad. She is a contributing writer for Westchester Magazine and various food blogs.
For a 20% discount on Yoghurt: A Global History, the code is: yoghurt21 https://press.uchicago.edu/ucp/books/book/distributed/Y/bo95658231.html