The Philosophy of Pickles and Fermented Foods
$25.50
- Hardcover
112 pages
- Release Date
28 February 2025
Summary
A Celebration of Fermentation: Pickles, History, and Gut Health
Fermented food is a key player in the growing conversation about gut health and the microbiome. More than just a trend, pickling and fermentation are time-honored techniques used worldwide for millennia.
These methods are integral to cultural heritage, passed down through generations – from Korean kimjang (the making of kimchi) to the Japanese nukadoko (pickling bed), and the brine-fermented de…
Book Details
| ISBN-13: | 9780712355216 |
|---|---|
| ISBN-10: | 0712355219 |
| Series: | Philosphies |
| Author: | Thom Eagle |
| Publisher: | British Library Publishing |
| Imprint: | British Library Publishing |
| Format: | Hardcover |
| Number of Pages: | 112 |
| Release Date: | 28 February 2025 |
| Weight: | 230g |
| Dimensions: | 200mm x 130mm |
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About The Author
Thom Eagle
Thom Eagle is one of the UK’s leading voices on food and fermentation. He has presented at the Oxford Symposium of Food and Cookery on fermentation as a method of reducing food waste, consulted on various food preservation techniques, and headed up the opening team of Dalston’s Littleduck, a restaurant and wholesale fermenting kitchen. He is the author of two books on cooking and preservation, Summer’s Lease and the award-winning First, Catch and has written extensively on the subject for publications including Vittles, National Geographic Food and Locavore, with other writing appearing in the Independent and the Telegraph.
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