These scrumptious reads are worth your time.

Kindstedt, a professor of food science at the University of Vermont and co-director of its Institute for Artisan Cheese, has organized his history by time period and region, from the Paleolithic origins of cheese to current attempts to regulate raw milk. His material is well referenced and the book is full of facts and observations that will delight cheese lovers.

I don't usually blurb cookbooks but I couldn't resist this one from Seamus Mullen, the chef-owner of Tertulia in lower Manhattan.

This gorgeous book proves without a doubt the point I've been making for years: healthy food is delicious! Take a look at what Seamus Mullen does with vegetables, fruit, grains and everything else he cooks. I can't wait to try his 10 Things to Do with Corn. His food can't guarantee health, but will surely make anyone happy!

This post originally appeared on Food Politics, an Atlantic partner site.

Paul Kindstedt, Cheese and Culture: A History of Cheese and its Place in Western Civilization, Chelsea Green, 2012.