Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Fermented Foods: The History and Science of a Microbiological Wonder

Fermented Foods: The History and Science of a Microbiological Wonder

Baumgarthuber, Christine

Hardcover

Canning & Preserving

Publisher Price: $20.00

ISBN10: 1789143756
ISBN13: 9781789143751
Publisher: Reaktion Books
Published: Apr 8 2021
Pages: 224
Weight: 0.88
Height: 0.90 Width: 5.60 Depth: 8.60
Language: English
Fermented Foods serves up the history and science behind some of the world's most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare's possible future. Along the way, we learn about Roquefort cheese's fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser known ferments--African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world's fermented foods need look no further than this timely, necessary work.

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