Cultured : how traditional foods feed our microbiome / Katherine Harmon Courage.
- 3 of 4 copies available at Evergreen Indiana.
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||-|
- ISBN: 9781101905289
- ISBN: 110190528X
- Physical Description: x, 273 pages ; 24 cm
- Publisher: New York : Avery, an imprint of Penguin Random House, 
- Copyright: ©2019
|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.
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.
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|Subject:||Food > Microbiology > Popular works.