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The Philosophy of Pickles and Fermented Foods
Series: Philosphies
Brief Description
Fermented food is playing a significant role in the developing discussion around gut health and the microbiome. More than the latest health trend, pickling and fermentation are techniques that have been used by human populations across the globe in food preparation for millennia. They are part...
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Format: Hardback
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The Philosophy of Pickles and Fermented Foods
$2999
Unit price
/
Unavailable
The Philosophy of Pickles and Fermented Foods
A cultural history of pickling and fermentation for enthusiasts and a great general introduction for those who are curious to understand more about these food types and techniques. An excellent acompanyment for those who are looking to explore gut health and the microbiome.
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Description
Fermented food is playing a significant role in the developing discussion around gut health and the microbiome. More than the latest health trend, pickling and fermentation are techniques that have been used by human populations across the globe in food preparation for millennia.
They are part of a region's cultural heritage, passed from generation to generation, whether it's the Korean kimjang—the making and sharing of kimchi—the Japanese preparation of the nukadoko or pickling bed, or the brine-fermented fruits and vegetables of Georgia.
The Philosophy of Pickles and Fermented Foods by Thom Eagle celebrates this fascinating history, explaining the different techniques and offering practical advice for enthusiasts.
Series: Philosphies
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The Philosophy of Pickles and Fermented Foods
Hardback$2999Unit price /UnavailableAvailableShips in 3-4 weeks
Book Details
INFORMATION
ISBN: 9780712355216
Publisher: British Library Publishing
Format: Hardback
Date Published: 12 September 2024
Country: United Kingdom
Imprint: British Library Publishing
Audience: General / adult
DIMENSIONS
Width: 130.0mm
Height: 200.0mm
Weight: 0g
Pages: 112
About the Author
Thom Eagle is one of the UK's leading voices on food and fermentation. He has presented at the Oxford Symposium of Food and Cookery on fermentation as a method of reducing food waste, consulted on various food preservation techniques, and headed up the opening team of Dalston's Littleduck, a restaurant and wholesale fermenting kitchen. He is the author of two books on cooking and preservation, Summer's Lease and the award-winning First, Catch and has written extensively on the subject for publications including Vittles, National Geographic Food and Locavore, with other writing appearing in the Independent and the Telegraph.
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