Our Fermented Lives Format: Hardback

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Narrative Type
book
Type
book
Intended Audience
General / adult
ISBN
9781635863833
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Storey Publishing
ISBN-10
163586383X
ISBN-13
9781635863833
eBay Product ID (ePID)
16050406977

Product Key Features

Book Title
Our Fermented Lives : a History of How Fermented Foods Have Shaped Cultures and Communities
Number of Pages
384 Pages
Language
English
Publication Year
2022
Topic
History, Essays & Narratives, Methods / Canning & Preserving
Illustrator
Yes
Genre
Cooking
Author
Julia Skinner
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
20.4 Oz
Item Length
9.2 in
Item Width
9.2 in

Additional Product Features

Intended Audience
Trade
LCCN
2022-013728
Reviews
"Skinner illuminates the deep past through recipes and stories that tether the foods of today to those of our ancestors. And in doing so, she paints a vast and expansive picture of just how intractably linked fermentation is to the human endeavor." -- David Zilber, The Noma Guide to Fermentation "In Our Fermented Lives Dr. Julia Skinner weaves a tapestry of fermentation's place in the human experience. At its heart fermentation is preservation. Skinner deftly entwines ancient history with timely conversion of food security lacing throughout the story of flavor, health, and culture--both large and microscopic." ---Kirsten K Shockey " Our Fermented Lives is an incredibly necessary book in not only understanding the ins and outs of fermentation for home cooks to professional chefs, but also an important lens for learning how food evolved over the course of human history. Food is a fundamental part of how humans evolved and adapted to their natural environment, formed relationships, and constructed societies -- and fermentation played a key role in so many facets of these transitions over time. Julia has done a great job of combining practical, hands-on knowledge with historical context and anthropological themes for this treasure trove of a fermentation book!" --Jenny Dorsey, professional chef, writer, and founder of Studio ATAO, "Skinner pours forth so much historical and practical information about fermentation that her book is indispensable for all levels of readers intrigued by this ancient process." - Booklist "Julia Skinner has given us a necessary and user friendly field guide to the bacteria that give zest and tang to the ecology of our plates and pantries. This is an exciting addition to the body of home knowledge about our friend fermentation and how to wield its magic." - Michael W. Twitty, author of The Cooking Gene " This profound and important text on the intersection of culture and fermentation offers not only history, but also guidelines on fermentation and recipes as well. How better to understand a culture or a time period than to understand and prepare its food?" - Manhattan Book Review "Julia has a seamless way of weaving history, recipes, tales together making one feel as if they are being transported to another place in time through smells, facts flavors. Her deep knowledge, and reverence for the craft of preserving food makes my life as a forever student all the more joyful." - Cortney Burns, Chef Author of Nourish Me Home "Skinner illuminates the deep past through recipes and stories that tether the foods of today to those of our ancestors. In doing so, she paints an expansive picture of just how intractably linked fermentation is to the human endeavor." - David Zilber, The Noma Guide to Fermentation "Interesting, eloquent - a sensual journey of discovery and exploration that transcends the very fabric of space and time. From ancient Jiahu in China to the heart of the Brazilian rainforest, these stories will captivate you. " - Jeremy Umansky, Koji Alchemy "A necessary book. Skinner has brilliantly combined practical, hands-on knowledge with historical context and anthropological themes for this treasure trove!" - Jenny Dorsey, chef, writer, and founder of Studio ATAO "The recipes are fabulous, and by setting microbes in their historical and social contexts, Skinner makes this book a unique addition to the literature on fermentation." - Ken Albala, professor of history, University of the Pacific "Skinner weaves together ancient history with modern conversations about food security, inequality, and appropriation. In doing so, she has created a rich tapestry that illuminates fermentation's place in the human experience -- one that encompasses food preservation, flavor, health, and the intersection of human and microbial cultures." -- Kirsten K. Shockey, author of Fermented Vegetables and cofounder of The Fermentation School, "Skinner pours forth so much historical and practical information about fermentation that her book is indispensable for all levels of readers intrigued by this ancient process." - Booklist "Julia Skinner has given us a necessary and user friendly field guide to the bacteria that give zest and tang to the ecology of our plates and pantries. This is an exciting addition to the body of home knowledge about our friend fermentation and how to wield its magic." - Michael W. Twitty, author of The Cooking Gene "Julia has a seamless way of weaving history, recipes, tales together making one feel as if they are being transported to another place in time through smells, facts flavors. Her deep knowledge, and reverence for the craft of preserving food makes my life as a forever student all the more joyful." - Cortney Burns, Chef Author of Nourish Me Home "Skinner illuminates the deep past through recipes and stories that tether the foods of today to those of our ancestors. In doing so, she paints an expansive picture of just how intractably linked fermentation is to the human endeavor." - David Zilber, The Noma Guide to Fermentation "Interesting, eloquent - a sensual journey of discovery and exploration that transcends the very fabric of space and time. From ancient Jiahu in China to the heart of the Brazilian rainforest, these stories will captivate you. " - Jeremy Umansky, Koji Alchemy "A necessary book. Skinner has brilliantly combined practical, hands-on knowledge with historical context and anthropological themes for this treasure trove!" - Jenny Dorsey, chef, writer, and founder of Studio ATAO "The recipes are fabulous, and by setting microbes in their historical and social contexts, Skinner makes this book a unique addition to the literature on fermentation." - Ken Albala, professor of history, University of the Pacific "Skinner weaves together ancient history with modern conversations about food security, inequality, and appropriation. In doing so, she has created a rich tapestry that illuminates fermentation's place in the human experience -- one that encompasses food preservation, flavor, health, and the intersection of human and microbial cultures." -- Kirsten K. Shockey, author of Fermented Vegetables and cofounder of The Fermentation School
Dewey Edition
23
Dewey Decimal
641.463
Table Of Content
Foreword by Sandor Ellix Katz Preface Author's Note: The Intertwinings of Humans and Microbes Introduction: Culture and Relationships 1 Ferments for Life 2 Preservation 3 Flavor 4 Health 5 Community 6 The Future Appendix: Tricks and Tools Bibliography Acknowledgments Metric Conversion Formulas Index
Synopsis
Food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections of fermented foods with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more., Food historian and fermentation expert Julia Skinner takes a deep dive into the fascinating cultural history of fermented foods, examining how bread, coffee, tea, alcoholic drinks, vinegars, fermented vegetables, herbs, and spices were first introduced and their inextricable connection to the evolution of human health, food tastes and preservation techniques, and the development of community across many cultures and periods.
LC Classification Number
TP371.44.S59 2022

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