Description
About the Author
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
"Baumgarthuber's new book adds to the considerable output of the past 20 years on fermented food and drinks. It's a field admitting of many perspectives: regional, scientific, how-to and cultural, social, and even intellectual history. . . . In sum, the book gathers and synthesizes, with useful figures, a tremendous amount of historical, scientific, and technical information on how gangs of microbiota produce provender for our daily delectation. The riot of resultant flavors and their associated traditions are fascinating, and the book is a welcome addition to the fermented-food canon." * Digestible Bits and Bites *
"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"
"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"
Book Information
ISBN 9781789143751
Author Christine Baumgarthuber
Format Hardback
Page Count 224
Imprint Reaktion Books
Publisher Reaktion Books