1 option
The philosophy of pickles and fermented foods / Thom Eagle.
- Format:
- Book
- Author/Creator:
- Eagle, Thom, author.
- Language:
- English
- Subjects (All):
- Pickled foods.
- Fermented foods.
- Pickled foods--History.
- Fermented foods--History.
- Genre:
- History.
- Physical Description:
- 105 pages : illustrations ; 21 cm
- Place of Publication:
- London : British Library Publishing, 2024.
- Summary:
- "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. And 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. Thom Eagle celebrates this fascinating history, explaining the different techniques and offering practical advice for enthusiasts."
- Notes:
- Includes bibliographical references.
- ISBN:
- 9780712355216
- 0712355219
- OCLC:
- 1527144504
- Publisher Number:
- 90104618812
- CIPO000125934
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.