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The Art of Fermentation: an in-depth exploration of essential concepts and processes from around the world
(eAudiobook)

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Published:
[United States] : Tantor Media, Inc., 2013.
Content Description:
1 online resource (1 audio file (20hr., 24 min.)) : digital.
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Description

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more. Featuring a foreword by Michael Pollan, The Art of Fermentation provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Listeners will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.

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Format:
eAudiobook
Edition:
Unabridged.
Language:
English
ISBN:
9781452692029, 1452692025

Notes

Restrictions on Access
Instant title available through hoopla.
Participants/Performers
Read by Sean Crisden.
Description
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more. Featuring a foreword by Michael Pollan, The Art of Fermentation provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Listeners will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.
System Details
Mode of access: World Wide Web.

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Citations

APA Citation (style guide)

Katz, S. E., & Crisden, S. (2013). The Art of Fermentation: an in-depth exploration of essential concepts and processes from around the world. Unabridged. [United States], Tantor Media, Inc.

Chicago / Turabian - Author Date Citation (style guide)

Katz, Sandor Ellix and Sean, Crisden. 2013. The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes From Around the World. [United States], Tantor Media, Inc.

Chicago / Turabian - Humanities Citation (style guide)

Katz, Sandor Ellix and Sean, Crisden, The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes From Around the World. [United States], Tantor Media, Inc, 2013.

MLA Citation (style guide)

Katz, Sandor Ellix, and Sean Crisden. The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes From Around the World. Unabridged. [United States], Tantor Media, Inc, 2013.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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Grouped Work ID:
93e40511-d186-97a6-decb-844f33c66e17
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Hoopla Extract Information

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Record Information

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Last Grouped Work Modification TimeJul 20, 2024 02:10:59 AM

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