Our Fermented Lives A History : How Fermented Foods Have Shaped Cultures & Communities

From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, 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 fermented foods have 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.  

ISBN:	9781635863833
Publisher:	Storey Publishing, LLC
Imprint:	Storey Publishing
Published date:	27 Sep 2022
DEWEY:	641.463
DEWEY edition:	23
Language:	English
Number of pages:	384
Weight:	581g
Height:	229mm
Width:	152mm
Spine width:	31mm

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