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portada Fermented Foods: The History and Science of a Microbiological Wonder (in English)
Type
Physical Book
Author
Publisher
Year
2021
Language
English
Pages
224
Format
Hardcover
Dimensions
21.8 x 14.2 x 2.3 cm
Weight
0.40 kg.
ISBN13
9781789143751
Categories

Fermented Foods: The History and Science of a Microbiological Wonder (in English)

Christine Baumgarthuber (Author) · Reaktion Books · Hardcover

Fermented Foods: The History and Science of a Microbiological Wonder (in English) - Baumgarthuber, Christine

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Synopsis "Fermented Foods: The History and Science of a Microbiological Wonder (in 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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