Anne Mendelson does more than take on the many myths surrounding milk. She provides a history of milk in Britain and America, as dense and rich as a good cheese, and details the many controversies swirling in the glass, especially those concerning sanitation: clean dairies, pasteurization, refrigeration, and others. Scientifically detailed and rigorous without being difficult or inaccessible, Spoiled is a major contribution to food history and to the history of industrializing agriculture.–E. N. Anderson, author of Everyone Eats: Understanding Food and Culture