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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods Cover

 

Synopses & Reviews

Publisher Comments:

Describes the benefits, worldwide traditions, and science of fermented foods, and provides more than ninety recipes.

Table of Contents

Cultural context: the making of a fermentation fetish — Cultural rehabilitation: the health benefits of fermented foods — Cultural theory: human beings and the phenomenon of fermentation — Cultural homogenization: standardization, uniformity, and mass production — Cultural manipulation: a do-it-yourself guide — Vegetable ferments — Bean ferments — Dairy ferments (and vegan alternatives) — Breads (and pancakes) — Fermented-grain porridges and beverages — Wines (including mead, cider, and ginger beer) — Beers — Vinegars — Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change.

Product Details

ISBN:
9781603580120
Subtitle:
The Flavor, Nutrition, and Craft of Live-culture Foods
Publisher:
Chelsea Green Pub.
Author:
Katz, Sandor Ellix
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20030901
Binding:
ELECTRONIC
Language:
English
Pages:
187

Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Beer and Beermaking
Cooking and Food » Diet and Nutrition » General
Cooking and Food » Diet and Nutrition » Nutrition
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Methods » Preserving
Health and Self-Help » Health and Medicine » Medical Specialties

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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Product details 187 pages Chelsea Green Pub. - English 9781603580120 Reviews:
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