Simi rezai ghassemi (52 resultados)

paperback. Condición: Fine.

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

paperback. Condición: New. 1st.

Paperback. Condición: New. Long before probiotics and microbiome research, humans discovered the quiet magic of fermentation. This book, written by an indigenous Azarbaijani scholar, introduces the fermented dairy of Central Asia, revealing how milk from female mammals, and the fertile lands that sustained them, gave rise to foods that nourished societies and shaped global diets and identities.Through her research and storytelling, she shows how these traditions have persisted across centuries, linking ancestral practices to the foods we eat and the culinary identities we share today.Taking an evolutionary perspective, the author traces how animal domestication, human dietary adaptations, and long-term cultural practices intertwined, to make fermented dairy a cornerstone of survival. She highlights women's essential roles as keepers of culinary knowledge, creativity, and resilience, and shows how fermentation functioned both as a survival strategy and a driver of innovation. Fermentation emerges as a practice that connects science, culture, and biology in ways that remain vital in contemporary food systems.Traveling from the grasslands and yurts of the vast steppe to modern kitchens, readers experience how these foods have shaped identity, community, and culture. They uncover the meanings of both familiar and lesser-known fermented dairy names, explore connections between language, history, and taste, and immerse themselves in the textures, aromas, and flavors that bring these traditions to life.Accessible, sensory-rich, and deeply personal, this book invites fermenters, food lovers, and scholars alike to explore the enduring legacy of fermented dairy, its cultural significance, and its power to nourish both our bodies and our shared heritage.…

Condición: As New. Unread book in perfect condition.

paperback. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback or Softback. Condición: New. Fermented Dairy of Central Asia. Book.

Paperback. Condición: New. Long before probiotics and microbiome research, humans discovered the quiet magic of fermentation. This book, written by an indigenous Azarbaijani scholar, introduces the fermented dairy of Central Asia, revealing how milk from female mammals, and the fertile lands that sustained them, gave rise to foods that nourished societies and shaped global diets and identities.Through her research and storytelling, she shows how these traditions have persisted across centuries, linking ancestral practices to the foods we eat and the culinary identities we share today.Taking an evolutionary perspective, the author traces how animal domestication, human dietary adaptations, and long-term cultural practices intertwined, to make fermented dairy a cornerstone of survival. She highlights women's essential roles as keepers of culinary knowledge, creativity, and resilience, and shows how fermentation functioned both as a survival strategy and a driver of innovation. Fermentation emerges as a practice that connects science, culture, and biology in ways that remain vital in contemporary food systems.Traveling from the grasslands and yurts of the vast steppe to modern kitchens, readers experience how these foods have shaped identity, community, and culture. They uncover the meanings of both familiar and lesser-known fermented dairy names, explore connections between language, history, and taste, and immerse themselves in the textures, aromas, and flavors that bring these traditions to life.Accessible, sensory-rich, and deeply personal, this book invites fermenters, food lovers, and scholars alike to explore the enduring legacy of fermented dairy, its cultural significance, and its power to nourish both our bodies and our shared heritage.…

Paperback. Condición: new. Paperback. Long before probiotics and microbiome research, humans discovered the quiet magic of fermentation. This book, written by an indigenous Azarbaijani scholar, introduces the fermented dairy of Central Asia, revealing how milk from female mammals, and the fertile lands that sustained them, gave rise to foods that nourished societies and shaped global diets and identities.Through her research and storytelling, she shows how these traditions have persisted across centuries, linking ancestral practices to the foods we eat and the culinary identities we share today.Taking an evolutionary perspective, the author traces how animal domestication, human dietary adaptations, and long-term cultural practices intertwined, to make fermented dairy a cornerstone of survival. She highlights womens essential roles as keepers of culinary knowledge, creativity, and resilience, and shows how fermentation functioned both as a survival strategy and a driver of innovation. Fermentation emerges as a practice that connects science, culture, and biology in ways that remain vital in contemporary food systems.Traveling from the grasslands and yurts of the vast steppe to modern kitchens, readers experience how these foods have shaped identity, community, and culture. They uncover the meanings of both familiar and lesser-known fermented dairy names, explore connections between language, history, and taste, and immerse themselves in the textures, aromas, and flavors that bring these traditions to life.Accessible, sensory-rich, and deeply personal, this book invites fermenters, food lovers, and scholars alike to explore the enduring legacy of fermented dairy, its cultural significance, and its power to nourish both our bodies and our shared heritage. If you are fascinated by fermented dairy products, then this is the book for you. Born in Tabriz, in the Azerbaijan region of Iran, the author provides a Turkic perspective on the food of her heritage, setting it within the Central Asian culture from which these products originated. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: New.

Condición: new.

Condición: New.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.

Paperback. Condición: Brand New. 182 pages. 6.14x0.39x9.21 inches. In Stock.

Condición: New.

Condición: New.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Hardcover. Condición: new. Hardcover. Long before probiotics and microbiome research, humans discovered the quiet magic of fermentation. This book, written by an indigenous Azarbaijani scholar, introduces the fermented dairy of Central Asia, revealing how milk from female mammals, and the fertile lands that sustained them, gave rise to foods that nourished societies and shaped global diets and identities.Through her research and storytelling, she shows how these traditions have persisted across centuries, linking ancestral practices to the foods we eat and the culinary identities we share today.Taking an evolutionary perspective, the author traces how animal domestication, human dietary adaptations, and long-term cultural practices intertwined, to make fermented dairy a cornerstone of survival. She highlights womens essential roles as keepers of culinary knowledge, creativity, and resilience, and shows how fermentation functioned both as a survival strategy and a driver of innovation. Fermentation emerges as a practice that connects science, culture, and biology in ways that remain vital in contemporary food systems.Traveling from the grasslands and yurts of the vast steppe to modern kitchens, readers experience how these foods have shaped identity, community, and culture. They uncover the meanings of both familiar and lesser-known fermented dairy names, explore connections between language, history, and taste, and immerse themselves in the textures, aromas, and flavors that bring these traditions to life.Accessible, sensory-rich, and deeply personal, this book invites fermenters, food lovers, and scholars alike to explore the enduring legacy of fermented dairy, its cultural significance, and its power to nourish both our bodies and our shared heritage. If you are fascinated by fermented dairy products, then this is the book for you. Born in Tabriz, in the Azerbaijan region of Iran, the author provides a Turkic perspective on the food of her heritage, setting it within the Central Asian culture from which these products originated. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: As New. Unread book in perfect condition.

Paperback. Condición: new. Paperback. Long before probiotics and microbiome research, humans discovered the quiet magic of fermentation. This book, written by an indigenous Azarbaijani scholar, introduces the fermented dairy of Central Asia, revealing how milk from female mammals, and the fertile lands that sustained them, gave rise to foods that nourished societies and shaped global diets and identities.Through her research and storytelling, she shows how these traditions have persisted across centuries, linking ancestral practices to the foods we eat and the culinary identities we share today.Taking an evolutionary perspective, the author traces how animal domestication, human dietary adaptations, and long-term cultural practices intertwined, to make fermented dairy a cornerstone of survival. She highlights womens essential roles as keepers of culinary knowledge, creativity, and resilience, and shows how fermentation functioned both as a survival strategy and a driver of innovation. Fermentation emerges as a practice that connects science, culture, and biology in ways that remain vital in contemporary food systems.Traveling from the grasslands and yurts of the vast steppe to modern kitchens, readers experience how these foods have shaped identity, community, and culture. They uncover the meanings of both familiar and lesser-known fermented dairy names, explore connections between language, history, and taste, and immerse themselves in the textures, aromas, and flavors that bring these traditions to life.Accessible, sensory-rich, and deeply personal, this book invites fermenters, food lovers, and scholars alike to explore the enduring legacy of fermented dairy, its cultural significance, and its power to nourish both our bodies and our shared heritage. If you are fascinated by fermented dairy products, then this is the book for you. Born in Tabriz, in the Azerbaijan region of Iran, the author provides a Turkic perspective on the food of her heritage, setting it within the Central Asian culture from which these products originated. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

hardcover. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardback. Condición: New. Long before probiotics and microbiome research, humans discovered the quiet magic of fermentation. This book, written by an indigenous Azarbaijani scholar, introduces the fermented dairy of Central Asia, revealing how milk from female mammals, and the fertile lands that sustained them, gave rise to foods that nourished societies and shaped global diets and identities.Through her research and storytelling, she shows how these traditions have persisted across centuries, linking ancestral practices to the foods we eat and the culinary identities we share today.Taking an evolutionary perspective, the author traces how animal domestication, human dietary adaptations, and long-term cultural practices intertwined, to make fermented dairy a cornerstone of survival. She highlights women's essential roles as keepers of culinary knowledge, creativity, and resilience, and shows how fermentation functioned both as a survival strategy and a driver of innovation. Fermentation emerges as a practice that connects science, culture, and biology in ways that remain vital in contemporary food systems.Traveling from the grasslands and yurts of the vast steppe to modern kitchens, readers experience how these foods have shaped identity, community, and culture. They uncover the meanings of both familiar and lesser-known fermented dairy names, explore connections between language, history, and taste, and immerse themselves in the textures, aromas, and flavors that bring these traditions to life.Accessible, sensory-rich, and deeply personal, this book invites fermenters, food lovers, and scholars alike to explore the enduring legacy of fermented dairy, its cultural significance, and its power to nourish both our bodies and our shared heritage.…

Condición: NEW.

Condición: New.