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Book Data
ISBN: 9781931498234Year Added to Catalog: 2004Book Format: PaperbackBook Art: 25 b&w illustrations, more than 90 recipesDimensions: 7 x 10Number of Pages: 208 pagesBook Publisher: Chelsea Green PublishingOld ISBN: 1931498237Release Date: July 1, 2003Web Product ID: 170
Wild Fermentation
The Flavor, Nutrition, and Craft of Live-Culture Foods
Foreword by Sally Fallon
Table of Contents List of Recipes ix Foreword by Sally Fallon xi Acknowledgments xiii Introduction Cultural Context: The Making of a Fermentation Fetish 1 Chapter 1.
Cultural Rehabilitation: The Health Benefits of Fermented Foods 5 Chapter 2.
Cultural Theory: Human Beings and the Phenomenon of Fermentation 13 Chapter 3.
Cultural Homogenization: Standardization, Uniformity, and Mass Production 20 Chapter 4.
Cultural Manipulation: A Do-It-Yourself Guide 28 Chapter 5.
Vegetable Ferments 38 Chapter 6.
Bean Ferments 57 Chapter 7.
Dairy Ferments (and Vegan Alternatives) 73 Chapter 8.
Breads (and Pancakes) 92 Chapter 9.
Fermented-Grain Porridges and Beverages 110 Chapter 10.
Wines (Including Mead, Cider, and Ginger Beer) 124 Chapter 11.
Beers 141 Chapter 12.
Vinegars 152 Chapter 13.
Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change 158 Appendix: Cultural Resources 167 Notes 169 Bibliography 175 Index 181
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