Open Daily: 10am - 10pm | Alley door 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

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Philosophy of Pickles and Fermented Food: Volume 14

The Philosophy of Pickles and Fermented Food: Volume 14

Eagle, Thom

Hardcover

Series: British Library Philosophy of

Food WritingGifts & Stationery GeneralFruits & Vegetables

Publisher Price: $17.99

ISBN10: 0712355219
ISBN13: 9780712355216
Publisher: British Library
Published: Oct 14 2025
Pages: 112
Weight: 0.39
Height: 0.55 Width: 5.28 Depth: 7.95
Language: English
Fermented food is playing a significant role in the developing discussion around gut health and the microbiome. More than the latest health trend, pickling and fermentation are techniques that have been used by human populations across the globe in food preparation for millennia. And they are part of a region's cultural heritage, passed from generation to generation, whether it's the Korean kimjang - the making and sharing of kimchi - the Japanese preparation of the nukadoko or pickling bed, or the brine-fermented fruits and vegetables of Georgia. Thom Eagle celebrates this fascinating history, explaining the different techniques and offering practical advice for enthusiasts.

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