Wild fermentation: the flavor, nutrition, and craft of live-culture foods
(Book)
Author:
Published:
White River Junction, Vt. : Chelsea Green Pub., [2003].
Format:
Book
ISBN:
1931498237, 9781931498234
Physical Desc:
xv, 187 pages : illustrations ; 26 cm
Status:
Description
'Wild Fermentation' is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health" --Cover, p. 4.
Copies
Location
Call Number
Status
Last Check-In
DC Crawford Adult Non-Fiction
641.7 KATZ
On Shelf
Dec 3, 2021
DC Hotchkiss Adult Non-Fiction
641.7 KATZ
On Shelf
Jun 7, 2023
DC Paonia Adult Non-Fiction
641.7 KATZ
On Shelf
Feb 10, 2024
Pine River Adult Non-Fiction
COOKING / Healthy
Due May 7, 2024
Pitkin County Library
641.7 K21
On Shelf
Dec 12, 2023
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Subjects
LC Subjects
Citations
APA Citation (style guide)
Katz, S. E. (2003). Wild fermentation: the flavor, nutrition, and craft of live-culture foods. White River Junction, Vt., Chelsea Green Pub.
Chicago / Turabian - Author Date Citation (style guide)Katz, Sandor Ellix, 1962-. 2003. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-culture Foods. White River Junction, Vt., Chelsea Green Pub.
Chicago / Turabian - Humanities Citation (style guide)Katz, Sandor Ellix, 1962-, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-culture Foods. White River Junction, Vt., Chelsea Green Pub, 2003.
MLA Citation (style guide)Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-culture Foods. White River Junction, Vt., Chelsea Green Pub, 2003.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
71e137b4-3197-7748-1bee-0cbeba089213
Record Information
| Last Sierra Extract Time | Apr 16, 2024 02:11:52 PM |
|---|---|
| Last File Modification Time | Apr 16, 2024 02:12:24 PM |
| Last Grouped Work Modification Time | Apr 16, 2024 02:11:59 PM |
MARC Record
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| 245 | 1 | 0 | |a Wild fermentation :|b the flavor, nutrition, and craft of live-culture foods /|c Sandor Ellix Katz. |
| 264 | 1 | |a White River Junction, Vt. :|b Chelsea Green Pub.,|c [2003] | |
| 264 | 4 | |c ©2003 | |
| 300 | |a xv, 187 pages :|b illustrations ;|c 26 cm | ||
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| 504 | |a Includes bibliographical references (pages 175-180) and index. | ||
| 505 | 0 | |a Cultural context: the making of a fermentation fetish -- Cultural rehabilitation: the health benefits of fermented foods -- Cultural theory: human beings and the phenomenon of fermentation -- Cultural homogenization: standardization, uniformity, and mass production -- Cultural manipulation: a do-it-yourself guide -- Vegetable ferments -- Bean ferments -- Dairy ferments (and vegan alternatives) -- Breads (and pancakes) -- Fermented-grain porridges and beverages -- Wines (including mead, cider, and ginger beer) -- Beers -- Vinegars -- Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change. | |
| 520 | |a 'Wild Fermentation' is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health" --Cover, p. 4. | ||
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