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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 : EnglishView all editions and formats
Database:WorldCat
Summary:
'Wild Fermentation' is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health" --Cover, p. 4.
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Document Type: Book
All Authors / Contributors: Sandor Ellix Katz
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.

Abstract:

'Wild Fermentation' is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health" --Cover, p. 4.

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