Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities [9781635863833]

Overview

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.
 

The book, Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities [Bulk, Wholesale, Quantity] ISBN#9781635863833 in Hardcover by Julia Skinner may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.