Fermented Foods of the World
For those interested in the impact of fermentation on human history, here’s a useful tool: Fermented Foods of the World: A Dictionary and Guide, by Geoffrey Campbell-Platt (Butterworths, 1987). Now somewhat rare, with a price tag of over $600.00 for at least one used copy available online, it’s not a book that should be checked out of the library, but should remain labeled “non-circulating” in the reference sections of libraries. Although the printing date of 1987 may seem a little […]
Categories: Africa, Agriculture, Asia, Cooking, Europe, Fermentation, Methods, Reference • Tags: Dictionaries, Fermentation, Food Studies, Reference Books
