China in Ferment
Author | : Lawrence Kaelter Rosinger |
Publisher | : |
Total Pages | : 252 |
Release | : 1947 |
Genre | : China |
ISBN | : |
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Author | : Lawrence Kaelter Rosinger |
Publisher | : |
Total Pages | : 252 |
Release | : 1947 |
Genre | : China |
ISBN | : |
Author | : Sandor Ellix Katz |
Publisher | : Chelsea Green Publishing |
Total Pages | : 354 |
Release | : 2021-11-09 |
Genre | : Cooking |
ISBN | : 1645020347 |
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Author | : Richard Baum |
Publisher | : Prentice Hall |
Total Pages | : 260 |
Release | : 1971 |
Genre | : History |
ISBN | : 9780131326705 |
Author | : Sandor Ellix Katz |
Publisher | : Chelsea Green Publishing |
Total Pages | : 322 |
Release | : 2016 |
Genre | : Cooking |
ISBN | : 1603586288 |
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author | : Sandor Ellix Katz |
Publisher | : Chelsea Green Publishing |
Total Pages | : 128 |
Release | : 2020-10-15 |
Genre | : Cooking |
ISBN | : 1645020223 |
Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire
Author | : Chu-yuan Cheng |
Publisher | : Routledge |
Total Pages | : 293 |
Release | : 2019-09-17 |
Genre | : Political Science |
ISBN | : 0429718993 |
The 1989 prodemocracy movement in the People's Republic of China and the subsequent crackdown were marked by many dramatic reversals. Supported at first by several thousand Beijing University students, the movement quickly attracted millions of followers and developed into a nationwide mass movement. The jubilant mood during the short-lived freedom in Tiananmen Square turned into despair over the unnecessary bloodshed. The event raised many deeply disturbing questions: Was the massacre necessary and justified? What is the historical significance of this movement? Which path will the PRC follow in the decade ahead? Although no one had anticipated the tragic outcome, the popular unrest was not totally unexpected. When I read the news of 200,000 Beijing students and residents, in open defiance of the government's order, staging a largescale demonstration on Apri120, I knew a confrontation between the people and the government was inevitable.
Author | : H. T. Huang |
Publisher | : Cambridge University Press |
Total Pages | : 788 |
Release | : 2000 |
Genre | : Fermentation |
ISBN | : 9780521652704 |
Author | : R. Baum |
Publisher | : |
Total Pages | : 0 |
Release | : 1971 |
Genre | : |
ISBN | : |
Author | : Great Britain. Foreign Office |
Publisher | : |
Total Pages | : 730 |
Release | : 1902 |
Genre | : |
ISBN | : |
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 398 |
Release | : 2011 |
Genre | : Fermented soyfoods |
ISBN | : 1928914411 |