I devoured this book like a perfectly marbled ribeye. The way Rimas and Fraser trace our 20,000-year relationship with cattle had me hooked - who knew Viking creation myths involved a cosmic cow licking a salty ice block?

The culinary interludes are genius. When they described Homeric roast beef recipes alongside modern feedlot realities, I actually paused to Google 'where to buy heritage breed beef.' Their recipe for Bull's Tail Stew (page 147) made my mouth water despite never having tasted offal.

As someone who grew up visiting dairy farms, the section on how 'cattle' derives from 'chattel' (property) resonated deeply. I never made the connection between my childhood chore of herding skittish cows (they really do spook at loud noises!) and ancient wealth systems.

The most gripping passage describes Spanish bullfighting with such visceral detail I could smell the arena dust. Yet they balance this with thoughtful analysis - when Picasso's Guernica appears in the narrative, it reframes how we've artistically glorified bovine power for millennia.

My only critique? The abrupt transitions between historical epochs sometimes left me craving more connective tissue. But like good barbecue, what's here is so flavorful you'll forgive occasional unevenness in texture.

This isn't just food history - it's the story of civilization told through pasture lands and slaughterhouses. Keep your highlighter handy for mind-blowing trivia (medieval monks invented Parmesan as currency!) and prepare to see every burger joint through new eyes.