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Fermented Foods: The History and Science of a Microbiological Wonder

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Fermented Foods: The History and Science of a Microbiological Wonder - Baumgarthuber, Christine
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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. ...

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Fermented Foods: The History and Science of a Microbiological Wonder 2021, Reaktion Books, London

ISBN-13: 9781789143751

Hardcover