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Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities
Hardcover
Canning & PreservingFood Writing
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ISBN10: 163586383X
ISBN13: 9781635863833
Publisher: Storey Publishing
Published: Sep 27 2022
Pages: 384
Weight: 1.28
Height: 1.24 Width: 6.19 Depth: 9.12
Language: English
ISBN13: 9781635863833
Publisher: Storey Publishing
Published: Sep 27 2022
Pages: 384
Weight: 1.28
Height: 1.24 Width: 6.19 Depth: 9.12
Language: English
Food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections of fermented foods with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.
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