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Cultured : how traditional foods feed our microbiome / Katherine Harmon Courage.

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Available copies

  • 3 of 4 copies available at Evergreen Indiana.

Current holds

0 current holds with 4 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Eckhart PL - Auburn Plaza 579 COU (Text) 840191002737194 Auburn Plaza - Adult Nonfiction Available -
Hagerstown Jefferson Twp PL - Hagerstown 579.16 COUR (Text) 39213000861306 Adult Nonfiction In transit -
Morgan Co PL - Monrovia Branch 579.16 COU (Text) 78551000541827 Non-Fiction Available -
Plainfield-Guilford Twp PL - Plainfield 579.16 Courage (Text) 31208912635978 non-fiction Available -

Record details

  • ISBN: 9781101905289
  • ISBN: 110190528X
  • Physical Description: x, 273 pages ; 24 cm
  • Publisher: New York : Avery, an imprint of Penguin Random House, [2019]

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references (pages 257-258) and index.
Formatted Contents Note:
Introduction : we are not alone -- Microbes : in our guts and under fire -- What's in the gut -- Feeding the microbiome -- Quintessential culture : dairy -- Consider the pickle : produce -- Intoxicating ferments : grains -- Basic beans : legumes and seeds -- The undead : meat -- Bringing it home -- Conclusion : saving an invisible world.
Summary, etc.:
Equal parts science explainer, culinary investigation, and global roadmap for healthy eating, Cultured offers a wealth of information for anyone interested in making smart food choices in our not-so-gut-friendly modern world.
Meet the 300 trillion microorganisms that keep us healthy--and the traditional foods that nourish them. Probiotic yogurt and other "gut-friendly" foods line supermarket shelves. But what's the best way to feed our all-important microbiome--and what exactly is microbiome, anyway? Science journalist Katherine Harmon Courage investigates these questions, presenting a deep dive into the ancient and artisanal foods that feed a healthy gut, as well as the cutting-edge science that's catching up to these time-honored traditions. Cultured takes us from mountain villages in Greece and cheese cave in Switzerland to state-of-the-art-biotech labs to understand precisely what's going on in the gut, when we eat these beneficial foods--including kimchi, sauerkraut, Gruyere and Emmental cheeses, slow-fermented olives, soy-based natto and tempeh, kombucha, and, of course, yogurt (though not necessarily the kind that comes with a built in spoon). Go way beyond the plastic yogurt cup to discover the rich food traditions that truly nourish us, millions of times over.
Subject: Food > Microbiology > Popular works.
Genre: Nonfiction.

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