Review for LSE Review of Books

I enjoyed reviewing the new collection out from Bloomsbury, Making Milk: The Past, Present and Future of Our Primary Food edited by Mathilde Cohen and Yoriko Otomo (2017), for the LSE Review of Books. My contribution is part of an effort to amplify women’s voices in publishing for the month of March — here’s a great overview of the initiative by Rosemary Deller, Managing Editor of the Review.

Making Milk assembles a provocative collection of strong interdisciplinary scholarship to explore milk’s material, affective, historical, semantic, symbolic and economic relations. Some of my favorite chapters come from Mathilde Cohen, Greta Gaard and Richie Nimmo.

Within the collection, the editors ascribe to a non-biological definition of milk, ‘so as to encompass the full range of milk’s material, affective, historical, semantic, symbolic, and economic relations’. Practically, this means that the essays included are interdisciplinary, covering a wide range of scholarship. More conceptually, the authors’ use of a non-biological definition is key to the book’s successful contribution to critical thought. I love a thread of questioning that is tied to this definition: is milk a ‘natural’ substance? (echoed by the question ‘what is it?’ proposed by Greta Gaard in Chapter Eleven, which Gaard engages to challenge gender dualism and binary thinking). What is natural?

Thinking about milk in light of this collection, it is a slippery substance. Right at the moment of pinning it down, of assigning milk a definitive label and categorisation, its flow changes course. Slippages drip into unexpected places and open up new lines of inquiry, making milk indeed deserving of our attention and care.

Read on here.