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- Wild fermentation : the flavor, nutrition, and craft of live-culture foods / by Katz, Sandor Ellix,1962-author.(CARDINAL)673760;
Includes bibliographical references and index.Cultural context: the making of a fermentation fetish -- Cultural rehabilitation: the many benefits of fermented foods -- Cultural theory: human beings and the phenomenon of fermentation -- Cultural homogenization: standardization, uniformity, and mass production -- Cultural manipulation: a do-it-yourself guide -- Vegetable ferments -- Lightly fermented beverages -- Dairy ferments (and vegan alternatives) -- Grain ferments (porridges, soft drinks, soups, flatbreads, and breads) -- Bean ferments -- Wines (including mead, cider, and other alcoholic beverages made from simple sugars) -- Beers -- Vinegars -- Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change.- Subjects: Fermented foods.; Fermentation.;
- Available copies: 1 / Total copies: 7
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- Fermented : a four-season approach to paleo probiotic foods / by Ciciarelli, Jill.;
Includes bibliographic references (page 238) and index.History of fermentation -- Why ferment today? -- Chemistry -- Fermentation basics, how-to, & mother recipes. How to begin fermenting at home ; Starters ; Fermenting vegetables and fruit ; Dairy- and coconut-based ferments ; Vinegar ; Fermented beverages ; Meat fermentation -- Four seasons of fermentation. Availability and seasonability of ingredients ; Spring ; Summer ; Autumn ; Winter ; What's next?Our current food system is sick and getting sicker, and it's time to return our emphasis to top-quality ingredients that are farmed and harvested in the most ethical ways. Fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting flavors into your weekly menus.- Subjects: Fermentation.; Fermented foods.; Canning and preserving.;
- Available copies: 2 / Total copies: 2
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- Real food fermentation : preserving whole fresh food with live cultures in your home kitchen / by Lewin, Alex.(CARDINAL)803271;
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- Subjects: Fermented foods.; Fermentation.;
- Available copies: 2 / Total copies: 3
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- Basic fermentation : a do-it-yourself guide to cultural manipulation / by Katz, Sandor Ellix,1962-author.(CARDINAL)673760;
Includes bibliographical references.Sauerkraut -- Miso -- Amazake -- Sourdough bread -- Injera -- Ethiopian honey wine -- Vinegar -- Yogurt -- Tara, kefir, & related dairy ferments -- Buttermilk -- Sour cream -- Cheese -- Tempeh -- Tempeh ruebens -- Brine pickles -- Capers -- Kimchi -- Chocolate -- Compost -- Agitation : a political note -- Annotation : a historical note.A beginner's guide to fermenting food in your kitchen, with step-by-step photography.- Subjects: Fermentation.; Fermented foods.;
- Available copies: 3 / Total copies: 3
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- Fermentation as metaphor / by Katz, Sandor Ellix,1962-author.(CARDINAL)673760;
Includes bibliographical references."Bestselling author Sandor Katz-an "unlikely rock star of the American food scene" (New York Times)-delivers a mesmerizing treatise on the meaning of fermentation alongside his awe-inspiring photography of this transformative process, teaching us with words and images about ourselves, our culture, and being human. 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"--- Subjects: Fermentation.; Fermented foods.;
- Available copies: 3 / Total copies: 3
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- Mastering fermentation : recipes for making and cooking with fermented foods / by Karlin, Mary,author.(CARDINAL)493418; Anderson, Ed(Edward),editor,photographer.(CARDINAL)603964; Anderson, Ed(Edward Charles),photographer.(CARDINAL)343686;
Includes bibliographical references (page 243) and index.Fermentation basics -- Equipment, ingredients, and troubleshooting -- Fermented fruits and vegetables -- Legumes, nuts, seeds, and aromatics -- Fermented dairy -- Fermented grains, breads, and flatbreads -- Cured meats and fish -- Fermented beverages -- Cooking with fermented foods.A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation.- Subjects: Cookbooks.; Fermented foods.; Fermentation.;
- Available copies: 9 / Total copies: 11
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- Pickle & ferment : preserve your produce & brew delicious probiotic drinks / by Crowther, Susan,1963-author.(CARDINAL)404311; Fallone, Julie,author.(CARDINAL)878542; Hill, Taylor,writer of foreword.(CARDINAL)863474;
Includes bibliographical references and index."60 classic and unique recipes for probiotic-rich ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more!"--- Subjects: Cookbooks.; Bacteria; Canning and preserving.; Cooking (Fermented foods); Fermented foods.; Human body; Salting of food.;
- Available copies: 0 / Total copies: 1
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- Wild fermentation : the flavor, nutrition, and craft of live-culture foods / by Katz, Sandor Ellix,1962-(CARDINAL)673760;
Includes bibliographical references (pages 175-180) and index.Cultural context: the making of a fermentation fetish -- Cultural rehabilitation: the health benefits of fermented foods -- Cultural theory: human beings and the phenomenon of fermentation -- Cultural homogenization: standardization, uniformity, and mass production -- Cultural manipulation: a do-it-yourself guide -- Vegetable ferments -- Bean ferments -- Dairy ferments (and vegan alternatives) -- Breads (and pancakes) -- Fermented-grain porridges and beverages -- Wines (including mead, cider, and ginger beer) -- Beers -- Vinegars -- Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change.'Wild Fermentation' is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health" --Cover, p. 4.- Subjects: Fermented foods.;
- Available copies: 6 / Total copies: 8
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- China in ferment; perspectives on the cultural revolution. / by Baum, Richard,1940-2012.(CARDINAL)147045; Bennett, Louiue B.;
Bibliography: pages 242-245.Report to the Ninth National Congress of the Communist Party of China (part 1), by L. Piao.--Mao's "cultural revolution": origin and development (part 1), by P. Bridgham.--The Chinese Communist Party in the 1960's: prelude to the cultural revolution, by C. Neuhauser.--The struggle for power, by F. Michael.--China's cultural revolution: why it had to happen, by G. Tannenbaum.--Ideology redivivus, by R. Baum.--The economics of Maoism, by J. Gray.--The death of the leader, by R. J. Lifton.--Decision of the Central Committee of the Communist Party of China concerning the great proletarian cultural revolution.--Mao's "cultural revolution": origin and development (part 2), by P. Bridgham.--Mao's cultural revolution in 1967: the struggle to seize power, by P. Bridgham.--China: year of the mangoes, by R. Baum.--The party, the government, and the gun, by R. L. Powell.--Report to the Ninth National Congress of the Communist Party of China (part 2), by L. Piao.--The cultural revolution and the Chinese political system, by T. Tsou.--The pursuit of purity: Mao's cultural revolution, by R. M. Pfeffer.--Conclusion, by L. B. Bennett.- Available copies: 1 / Total copies: 1
- On-line resources: Suggest title for digitization;
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- Angola in ferment; the background and prospects of Angolan nationalism. by Okuma, Thomas,1919-(CARDINAL)530272;
Includes bibliography.- Subjects: Portuguese;
- Available copies: 1 / Total copies: 1
- On-line resources: Suggest title for digitization;
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