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Fermented Foods
The History and Science of a Microbiological Wonder
Christine Baumgarthuber
Livre relié | Anglais
25,45 €
+ 50 points
Description
Fermented Foods serves up the history and science behind some of the world's most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare's possible future. Along the way, we learn about Roquefort cheese's fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser known ferments--African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world's fermented foods need look no further than this timely, necessary work.
Spécifications
Parties prenantes
- Auteur(s) :
- Editeur:
Contenu
- Nombre de pages :
- 224
- Langue:
- Anglais
Caractéristiques
- EAN:
- 9781789143751
- Date de parution :
- 15-03-21
- Format:
- Livre relié
- Format numérique:
- Genaaid
- Dimensions :
- 142 mm x 218 mm
- Poids :
- 399 g
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+ 50 points sur votre carte client de Librairie Club
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