The fermented man: a year on the front lines of the food revolution

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Average Rating
Publisher:
Tantor Audio :
Pub. Date:
2017.
Language:
English
Description
On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage-and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power-he became the Fermented Man.In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful.
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ISBN:
9781515997337
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full_title fermented man a year on the front lines of the food revolution
author dellinger derek
grouping_category book
lastUpdate 2017-08-14 05:00:04AM

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display_description On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage-and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power-he became the Fermented Man. In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful.
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subject_facet Downloadable audio, Fermented foods, Functional foods, Probiotics, Streaming audio
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title The fermented man: a year on the front lines of the food revolution
title_alt Year on the front lines of a food revolution.
title_display The fermented man: a year on the front lines of the food revolution
title_full The fermented man: a year on the front lines of the food revolution [electronic resource] / Derek Dellinger
title_short The fermented man:
title_sort fermented man a year on the front lines of the food revolution
title_sub a year on the front lines of the food revolution