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Fermented Foods: The History and Science of a Microbiological Wonder

Fermented Foods: The History and Science of a Microbiological Wonder cover

Fermented Foods: The History and Science of a Microbiological Wonder

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Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare’s possible future. Along the way, we learn about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser known ferments—African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world’s fermented foods need look no further than this timely, necessary work.

Christine Baumgarthuber is creator of The Austerity Kitchen, a culinary history blog hosted by New Inquiry, where she also serves as a contributing editor. She lives in Providence, Rhode Island.

ISBN: 9781789143751

ISBN-10: 9781789143751

Publisher: Reaktion Books

Publication Date: 04/08/2021 - 12:00am

On Sale: 04/08/2021 - 12:00am

Pages: 224

Categories

Cooking / Methods / Canning & Preserving

Cooking