Wild fermentation : the flavor, nutrition, and craft of live-culture foods / Sandor Ellix Katz.
- 1 of 1 copy available at Evergreen Indiana.
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|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||-|
- Physical Description: xv, 187 pages : illustrations ; 26 cm
- Publisher: White River Junction, Vt. : Chelsea Green Pub., 
- Copyright: ©2003
|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.
'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.  of cover.
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