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Fermentation As Metaphor: From the Author of the Bestselling "The Art of Fermentation" Copertina rigida – 15 ottobre 2020
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Los Angeles Times Best Cookbooks 2020
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Esquire Magazine Best Cookbooks of 2020: "It'll reshape how you see the world..."
Bestselling author Sandor Katzan unlikely rock star of the American food scene (New York Times), with over 500,000 books soldgets personal about the deeper meanings of fermentation.
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 universeimages of fermented foods and beverages that he has photographed using both a stereoscope and electron microscopeexalting 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. Its the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.
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...the guru of food fermentation strikes again.--Financial Times
Fermentation as Metaphor is audacious, often surprising.--Observer
Having written his comprehensive guide to all things fermented, The Art of Fermentation Katz turns philosophical, trying to find deeper meanings in what the physical nature of fermentation means in the wider culture.--Booklist
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of two best-selling books: Wild Fermentation and The Art of Fermentation, which won a James Beard Foundation award in 2013. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." For more information, check out his website www.wildfermentation.com.
- Editore : Chelsea Green Pub Co (15 ottobre 2020)
- Lingua : Inglese
- Copertina rigida : 116 pagine
- ISBN-10 : 1645020215
- ISBN-13 : 978-1645020219
- Peso articolo : 567 g
- Dimensioni : 20.32 x 3.18 x 20.32 cm
- Posizione nella classifica Bestseller di Amazon: n. 225 in Conservazione degli alimenti
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