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Wild fermentation : the flavor, nutrition, and craft of live-culture foods / Sandor Ellix Katz.

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Available copies

  • 1 of 1 copy available at Evergreen Indiana.

Current holds

0 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
New Castle-Henry County PL - New Castle 641.7 KATZ (Text) 39231032845741 Adult Non-fiction Collection Available -

Record details

  • Physical Description: xv, 187 pages : illustrations ; 26 cm
  • Publisher: White River Junction, Vt. : Chelsea Green Pub., [2003]

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references (pages 175-180) and index.
Formatted Contents Note:
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.
Summary, etc.:
'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" --P. [4] of cover.
Subject: Fermented foods.

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