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 … More Fermented Foods of the World
Make that the oldest brewery still standing (and producing) in the world, never mind that the oldest brewery is actually a smashed clay pot [no pun intended] someplace yet to be dug up by an intrepid and curious archaeologist. Given my deep interest in fermentation, as well as the impact of monks and monasteries on … More Weihenstephan, the Oldest Brewery in the World (?)
[A picture, and nothing more, for silent contemplation.]
If I had an extra $280.00 to my name, this is the book I’d buy (thanks to Rachel Laudan for pointing it out to me several months ago, at which time I received the book through an inter-library loan thanks to the University of Virginia library). And in a recent discussion on the ASFS listserv … More Fermentations and Food Science in China — Joseph Needham’s Magnum Opus and Ancient Probiotics
[A photograph, and nothing more, for silent contemplation.]
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