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Professor Wins Award for Writing Cheese Encyclopedia

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    Professor Wins Award for Writing Cheese Encyclopedia
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    SKOKIE, IL - JULY 20: Blocks of two-year cheddar cheese are displayed at the Home Economist store July 20, 2004 in Skokie, Illinois. Kraft Foods, North America's largest food maker, posted a twenty-six percent drop in their quarterly profits due in part to higher dairy costs such as cheese. (Photo by Tim Boyle/Getty Images)

    A University of Vermont professor has won a James Beard Award for her encyclopedic work, "The Oxford Companion to Cheese."

    The book contains over 850 entries related to cheese, including cheese regulations, cheese-making techniques, cheese history and cuisines. The author is Catherine Donnelly, a professor in UVM's Department of Nutrition and Food Sciences. Donnelly spent four years working on the book.

    The James Beard award is named after the late James Beard, a prolific cookbook author, teacher and champion of American cuisine. Donnelly's book was one of two books that won a James Beard award, the other being "Milk Made: A Book about Cheese" by Nick Haddow.

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