Fermentation

Nyhet

A Natural History

Inbunden, Engelska, 2026

309 kr

Kommande

Fermentation is a magical collaboration between people and bacteria. This bite-sized introduction describes the philosophical, avant-garde, and scientific natural history of fermentation as a process, concept, and way of life, rich with biological and cultural evolution, useful in health and nutrition, and practiced all over the world. The Studies in Nature series offers close observations, passionate research, and natural obsessions on a variety of nature-related topics. Featuring illustrations by Stacy Hsu and black and white photography, they offer big ideas in a small, giftable, and collectible package.

Produktinformation

Utgivningsdatum2026-09-10
Mått127 x 178 x 15 mm
FormatInbunden
SpråkEngelska
Antal sidor132
FörlagWorkman Publishing
ISBN9781643265513

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Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, he is the author of five books: Wild Fermentation; The Revolution Will Not Be Microwaved; The Art of Fermentation; Fermentation as Metaphor; and his latest, Fermentation Journeys. The Art of Fermentation, which received a James Beard award and has been widely translated, was selected by the New York Times as one of "The 25 Most Influential Cookbooks From the Last 100 Years." Sandor's books, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. For more information, check out his website www.wildfermentation.com.