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Art of Fermentation

In Books, Recipes on 18 August 2012 at 1:55 pm
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world
As any toddler will tell you, fermented food, when made at home, gives rise to fundamental questions, like who made the first yogurt?  It also brings us in touch with our neighbours, like when we need to borrow a spoon of yogurt because somehow we forgot to make our next bowl of yougurt before finishing our last one.  It also takes us down to the microbial level, and keep our forces of friendly bacteria strong.Can anyone offer a plan for peace?  It seems that among its many other roles, Sandor Katz’ “The Art of Fermentation” may be that as well as inspiration to make new discoveries in the kitchen and on our taste buds, and reconnect with the “hand taste” that goes into food made with love.  And, because fermented food begs to be shared, it may carry us away from the grid of the cash economy.

Michael Pollan says that “Katz would have us renegotiate the terms of our relationship with the microcosmos, and The Art of Fermentation is an eloquent and practical manifesto showing us exactly how to do that…”
An idea whose time has come!   I am typing with this book in my lap, struggling between the urge to share the good news about this book with you and the urge to read more and actually try out some of these fermentations myself, just to see what happens!
    Book
Title: The art of fermentation : an in-depth exploration of essential concepts and processes from around the world
Author:  Katz, Sandor Ellix, 1962-
Publisher, Date:  White River Junction, Vt. : Chelsea Green Pub., c2012.
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  1. […] make you more aware and help you make better choices. How much raw food are you eating?  How much fermented food – rich in immune-supporting “good bacteria?”  How often are you eating packaged […]

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