skip to content
Wild fermentation : the flavor, nutrition, and craft of live-culture foods Preview this item
ClosePreview this item
Checking...

Wild fermentation : the flavor, nutrition, and craft of live-culture foods

Author: Sandor Ellix Katz
Publisher: White River Junction, Vermont : Chelsea Green Publishing, [2016]
Edition/Format:   Print book : English : Revised and updated editionView all editions and formats
Summary:
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Sandor Ellix Katz
ISBN: 9781603586283 1603586288
OCLC Number: 947953169
Description: xxi, 297 pages : color illustrations ; 26 cm
Contents: 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.
Responsibility: Sandor Ellix Katz.

Abstract:

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


\n\n

Primary Entity<\/h3>\n
<http:\/\/www.worldcat.org\/oclc\/947953169<\/a>> # Wild fermentation : the flavor, nutrition, and craft of live-culture foods<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Book<\/a>, schema:CreativeWork<\/a> ;\u00A0\u00A0\u00A0\nlibrary:oclcnum<\/a> \"947953169<\/span>\" ;\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/id.loc.gov\/vocabulary\/countries\/vtu<\/a>> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/dewey.info\/class\/664.024\/e23\/<\/a>> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/292177847#Topic\/fermented_foods<\/a>> ; # Fermented foods<\/span>\n\u00A0\u00A0\u00A0\nschema:author<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/292177847#Person\/katz_sandor_ellix_1962<\/a>> ; # Sandor Ellix Katz<\/span>\n\u00A0\u00A0\u00A0\nschema:bookEdition<\/a> \"Revised and updated edition.<\/span>\" ;\u00A0\u00A0\u00A0\nschema:bookFormat<\/a> bgn:PrintBook<\/a> ;\u00A0\u00A0\u00A0\nschema:datePublished<\/a> \"2016<\/span>\" ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"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.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/292177847<\/a>> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Cookbooks<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Wild fermentation : the flavor, nutrition, and craft of live-culture foods<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:productID<\/a> \"947953169<\/span>\" ;\u00A0\u00A0\u00A0\nschema:workExample<\/a> <http:\/\/worldcat.org\/isbn\/9781603586283<\/a>> ;\u00A0\u00A0\u00A0\nwdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/947953169<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

Related Entities<\/h3>\n
<http:\/\/dewey.info\/class\/664.024\/e23\/<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/292177847#Person\/katz_sandor_ellix_1962<\/a>> # Sandor Ellix Katz<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Person<\/a> ;\u00A0\u00A0\u00A0\nschema:birthDate<\/a> \"1962<\/span>\" ;\u00A0\u00A0\u00A0\nschema:familyName<\/a> \"Katz<\/span>\" ;\u00A0\u00A0\u00A0\nschema:givenName<\/a> \"Sandor Ellix<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Sandor Ellix Katz<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/292177847#Topic\/fermented_foods<\/a>> # Fermented foods<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Fermented foods<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.loc.gov\/vocabulary\/countries\/vtu<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\ndcterms:identifier<\/a> \"vtu<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/worldcat.org\/isbn\/9781603586283<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:ProductModel<\/a> ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"1603586288<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"9781603586283<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n