Fermented Foods

The History and Science of a Microbiological Wonder

Christine Baumgarthuber

$34.99

Hardback

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English

Reaktion Books
15 May 2021

Food & society; Preserving & freezing

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 often whimsical histories of fermented breads, dairy, vegetables and meat, and to speculate on fermented fare's possible future. Along the way, readers will learn, among other things, about Roquefort cheese's 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 world's fermented foods.

By: Christine Baumgarthuber
Imprint: Reaktion Books
Country of Publication: United Kingdom
Dimensions: Height: 216mm, Width: 138mm,
ISBN: 9781789143751
ISBN 10: 1789143756
Pages: 224
Publication Date: 15 May 2021
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Christine Baumgarthuber is creator of The Austerity Kitchen, a one-of-a-kind culinary history blog hosted by The New Inquiry, where she also serves as a contributing editor. She lives in Providence, Rhode Island.

Reviews for Fermented Foods: The History and Science of a Microbiological Wonder

How did the very foods that nourished and sustained humans for thousands of generations become increasingly feared and almost forgotten? Baumgarthuber shines a light on the nascent scientific understanding of microbiology and germ theory as it collided with the underpinnings of the early industrialization of our food system. --Kirsten K. Shockey, coauthor of Fermented Vegetables and Miso, Tempeh, Natto and Other Tasty Ferments Main streets and farmers' markets show off sourdough bakers, craft brewers, small winemakers, cheesewrights, soy sauce makers, and more. Such artisans reclaim fermented foods, which modern industry appropriated, compromised, and made mysterious. Now Baumgarthuber fascinatingly renews our acquaintance with the long list of ancient microbiological wonders achievable domestically. --Michael Symons, author of Meals Matter: A Radical Economics Through Gastronomy