Wild fermentation The flavor, nutrition, and craft of live-culture foods
Book - 2016
Saved in:
- Subjects
- Genres
- Cookbooks
- Published
-
White River Junction, Vermont :
Chelsea Green Publishing
[2016]
- Language
- English
- Main Author
- Edition
- Revised and updated edition
- Physical Description
- xxi, 297 pages : color illustrations ; 26 cm
- Bibliography
- Includes bibliographical references and index.
- ISBN
- 9781603586283
- Cultural context: the making of a fermentation fetish
- Cultural rehabilitation: the many 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
- Lightly fermented beverages
- Dairy ferments (and vegan alternatives)
- Grain ferments (porridges, soft drinks, soups, flatbreads, and breads)
- Bean ferments
- Wines (including mead, cider, and other alcoholic beverages made from simple sugars)
- Beers
- Vinegars
- Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change.