Fermented Foods by Christine Baumgarthuber
A fun yet comprehensive celebration of the worlds fermented food and drink.
"Baumgarthuber’s new book adds to the considerable output of the past 20 years on fermented food and drinksIt’s a field admitting of many perspectives: regional, scientific, how-to and cultural, social, and even intellectual history. . . . In sum, the book gathers and synthesizes, with useful figures, a tremendous amount of historical, scientific, and technical information on how gangs of microbiota produce provender for our daily delectation. The riot of resultant flavors and their associated traditions are fascinating, and the book is a welcome addition to the fermented-food canon." * Digestible Bits and Bites *
“Main streets and farmers’ markets show off sourdough bakers, craft brewers, small winemakers, cheesewrights, soy sauce makers, and more. Such artisans reclaim fermented foods, which modern industry appropriated, compromised, and made mysterious. Now Baumgarthuber fascinatingly renews our acquaintance with the long list of ancient microbiological wonders achievable domestically.” -- Michael Symons, author of "Meals Matter: A Radical Economics Through Gastronomy"
"How did the very foods that nourished and sustained humans for thousands of generations become increasingly feared and almost forgotten? Baumgarthuber shines a light on the nascent scientific understanding of microbiology and germ theory as it collided with the underpinnings of the early industrialization of our food system." -- Kirsten K. Shockey, coauthor of "Fermented Vegetables" and "Miso, Tempeh, Natto and Other Tasty Ferments"
“Main streets and farmers’ markets show off sourdough bakers, craft brewers, small winemakers, cheesewrights, soy sauce makers, and more. Such artisans reclaim fermented foods, which modern industry appropriated, compromised, and made mysterious. Now Baumgarthuber fascinatingly renews our acquaintance with the long list of ancient microbiological wonders achievable domestically.” -- Michael Symons, author of "Meals Matter: A Radical Economics Through Gastronomy"
"How did the very foods that nourished and sustained humans for thousands of generations become increasingly feared and almost forgotten? Baumgarthuber shines a light on the nascent scientific understanding of microbiology and germ theory as it collided with the underpinnings of the early industrialization of our food system." -- Kirsten K. Shockey, coauthor of "Fermented Vegetables" and "Miso, Tempeh, Natto and Other Tasty Ferments"
Christine Baumgarthuber is creator of The Austerity Kitchen, a one-of-a-kind culinary history blog, and author of Fermented Foods (Reaktion Books, 2021). She lives in Providence, Rhode Island.
| SKU | Unavailable |
| ISBN 13 | 9781789143751 |
| ISBN 10 | 1789143756 |
| Title | Fermented Foods |
| Author | Christine Baumgarthuber |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Reaktion Books |
| Year published | 2021-03-15 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |