A01=Christine Baumgarthuber
african beers
Age Group_Uncategorized
Age Group_Uncategorized
alcohol
Author_Christine Baumgarthuber
automatic-update
beer
biology
bread
Category1=Non-Fiction
Category=JBCC4
Category=JFCV
Category=WBW
cheesewright
chemistry
COP=United Kingdom
craft brewers
cuisine
culinary
cured meats
dairy
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
fermentation
food
geography
germ theory
health and wellness
history
Language_English
liquor
meat
microbiology
microbiota
nonfiction
nutrition
PA=Available
pickling
preservation
Price_€20 to €50
PS=Active
regional
roquefort cheese
science
softlaunch
sourdough
southeast asia
soy sauce
tradition
vegetables
wine
Product details
- ISBN 9781789143751
- Dimensions: 138 x 216mm
- Publication Date: 15 Mar 2021
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
For thousands of years fermented foods – bread, wine, beer, pickles, sausage, cheese – have nourished humanity through dearth and famine, the founding of ancient kingdoms and the building of industrial cities. Fermentation, and its preserving effects, gave humans food security. Tiny microorganisms – bacteria, yeasts and mould – do the magic of turning cabbage into kimchi and grapes into wine. Yet fear of contaminants in the nineteenth and twentieth centuries led modern people away from home fermenting and towards mass-produced food.
From the scientific drive to brew better beer to the cured meats of Iceland and the piquant, sometimes deadly ferments of Southeast Asia, this fascinating and often whimsical history is a celebration of the world’s favourite fermented foods.
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.
