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About this event

Cheese-making has long provided pastoral communities with a means of preserving milk—a valued source of protein—for consumption throughout the year.

In this lecture, Professor Harry G. West looks at cheese-making tools in the Horniman Collections, dating from the 18th Century to the mid-20th Century, and ranging in origin from England to Romania. He considers what these objects can tell us about the techniques of the cheese-makers who used them and the cheeses that they made.

Harry G. West is Professor of Anthropology, and Chair of the Food Studies Centre, at SOAS, University of London. He is particularly interested in how cheese-makers have preserved and/or transformed cheese-making techniques while navigating a changing marketplace, as well as how they have presented themselves, their locales of production, and their productive traditions to consumers new and old. 

Collections People Stories

Part of our Collections People Stories project, this series of talks is inspired by and responding to the wonderful, diverse food, drink and feasting objects from across the world we have in our collections.

Collections People Stories: Anthropology Reconsidered is a three year project in which we are researching, cataloguing and photographing our anthropology collections. We are also working closely with both academics and community partners to re-assess the significance and meaning of these collections.

Part of our project

Supported by