Isbn: 9781789143751 - fermented foods: the history and science of a microbiological wonder (22 resultados)

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Hardback. Condición: New. For thousands of years fermented foods - bread, wine, beer, pickles, sausage, cheese - have nourished humanity through dearth and famine, the founding of ancient kingdoms and the building of industrial cities. Fermentation, and its preserving effects, gave humans food security. Tiny microorganisms - bacteria, yeasts and mould - do the magic of turning cabbage into kimchi and grapes into wine. Yet fear of contaminants in the nineteenth and twentieth centuries led modern people away from home fermenting and towards mass-produced food.From the scientific drive to brew better beer to the cured meats of Iceland and the piquant, sometimes deadly ferments of Southeast Asia, this fascinating and often whimsical history is a celebration of the world's favourite fermented foods.…

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Hardcover. Condición: Used; Very Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.…

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Condición: New. A fun yet comprehensive celebration of the world s fermented food and drink.A fun yet comprehensive celebration of the worlds fermented food and drink.Fermented Foods serves up the history and science behind some of the worlds most enduring food and.

Buch. Condición: Neu. Neuware - Fermented Foods serves up the history and science behind some of the worlds most enduring food and drink. It begins with wine, beer and other heady brews before going on to explore the often whimsical histories of fermented breads, dairy, vegetables and meat, and to speculate on fermented fares possible future. Along the way, readers will learn, among other things, about Roquefort cheeses fabled origins, the scientific drive to brew better beer, and the then-controversial biological theory that saved French wine. Fermented Foods also makes several detours into lesser-known territory African beers, the formidable cured meats of subarctic latitudes, and the piquant, sometimes deadly products of Southeast Asia. It is a fun, yet comprehensive and timely survey of the worlds fermented foods.…

Hardback. Condición: New. For thousands of years fermented foods - bread, wine, beer, pickles, sausage, cheese - have nourished humanity through dearth and famine, the founding of ancient kingdoms and the building of industrial cities. Fermentation, and its preserving effects, gave humans food security. Tiny microorganisms - bacteria, yeasts and mould - do the magic of turning cabbage into kimchi and grapes into wine. Yet fear of contaminants in the nineteenth and twentieth centuries led modern people away from home fermenting and towards mass-produced food.From the scientific drive to brew better beer to the cured meats of Iceland and the piquant, sometimes deadly ferments of Southeast Asia, this fascinating and often whimsical history is a celebration of the world's favourite fermented foods.…

Buch. Condición: Neu. Fermented Foods | The History and Science of a Microbiological Wonder | Christine Baumgarthuber | Buch | Einband - fest (Hardcover) | Englisch | 2021 | Reaktion Books | EAN 9781789143751 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicherheit[at]kolibri360[dot]de | Anbieter: preigu.…