Cover image for Wild fermentation : the flavor, nutrition, and craft of live-culture foods
Wild fermentation : the flavor, nutrition, and craft of live-culture foods
Katz, Sandor Ellix, 1962- author.
Revised and updated edition.
Publication Information:
White River Junction, Vermont : Chelsea Green Publishing, [2016]
Physical Description:
xxi, 297 pages : color illustrations ; 26 cm
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Cultural context: the making of a fermentation fetish -- Cultural rehabilitation: the many 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 -- Lightly fermented beverages -- Dairy ferments (and vegan alternatives) -- Grain ferments (porridges, soft drinks, soups, flatbreads, and breads) -- Bean ferments -- Wines (including mead, cider, and other alcoholic beverages made from simple sugars) -- Beers -- Vinegars -- Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change.
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