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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/51967139 Title: Wild fermentation : the flavor, nutrition, and craft of live-culture foods Author: Sandor Ellix Katz Publisher: White River Junction, Vt. : Chelsea Green Pub., ©2003. ISBN/ISSN: 1931498237 9781931498234 OCLC:51967139

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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

Author:	Sandor Ellix Katz
Publisher:	White River Junction, Vt. : Chelsea Green Pub., ©2003.
Edition/Format:	Book : English
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Document Type:	Book
All Authors / Contributors:	Sandor Ellix Katz Find more information about:
ISBN:	1931498237 9781931498234
OCLC Number:	51967139
Description:	xv, 187 p. : ill. ; 26 cm.
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.
Responsibility:	Sandor Ellix Katz.

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