Fermentation – CYNTHIA D. BERTELSEN

Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

September 27, 2010

A little prickle of recognition, a sense of déjà vu — that’s what happened when I turned to page 86 of A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry, 1770 (1984, edited by historian Richard J. Hooker*). There it was: “Ats Jaar, or Pucholilla.” My first thought was, “What is an Indian … More Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

Fermented Foods of the World

September 18, 2009

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

Idylls of Cuisine #22

July 19, 2009

[A picture, and nothing more, for silent contemplation.]

Fermentations and Food Science in China — Joseph Needham’s Magnum Opus and Ancient Probiotics

July 17, 2009

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