A Nation Fermented

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A Nation Fermented

Robert Shea Terrell
A Nation Fermented Book PDF

Author : Robert Shea Terrell
Publisher : Oxford University Press
Page : 240 pages
File Size : 55,6 Mb
Release : 2023-12-12
Category : Bavaria (Germany)
ISBN : 9780198881834

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A Nation Fermented by Robert Shea Terrell Pdf

How did beer become one of the central commodities associated with the German nation? How did a little-known provincial production standard DS the Reinheitsgebot, or Beer Purity Law DS become a pillar of national consumer sentiments? How did the jovial, beer-drinking German become a fixture in the global imagination? While the connection between beer and Germany seems self-evident, A Nation Fermented reveals how it was produced through a strange brew of regional commercial and political pressures. Spanning from the late nineteenth century to the last decades of the twentieth, A Nation Fermented argues that the economic, regulatory, and cultural weight of Bavaria shaped the German nation in profound ways. Drawing on sources from over a dozen archives and repositories, Terrell weaves together subjects ranging from tax law to advertising, public health to European integration, and agriculture to global stereotypes. Offering a history of the Germany that Bavaria made over the twentieth century, A Nation Fermented both eschews sharp temporal divisions and forgoes conventional narratives centered on Prussia, Berlin, or the Rhineland. In so doing, Terrell offers a fresh take on the importance of provincial influences and the role of commodities and commerce in shaping the nation.

A Nation Fermented

Robert Shea Terrell
A Nation Fermented Book PDF

Author : Robert Shea Terrell
Publisher : Oxford University Press
Page : 240 pages
File Size : 54,9 Mb
Release : 2023-11-21
Category : History
ISBN : 9780198881858

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A Nation Fermented by Robert Shea Terrell Pdf

How did beer become one of the central commodities associated with the German nation? How did a little-known provincial production standard – the Reinheitsgebot, or Beer Purity Law – become a pillar of national consumer sentiments? How did the jovial, beer-drinking German become a fixture in the global imagination? While the connection between beer and Germany seems self-evident, A Nation Fermented reveals how it was produced through a strange brew of regional commercial and political pressures. Spanning from the late nineteenth century to the last decades of the twentieth, A Nation Fermented argues that the economic, regulatory, and cultural weight of Bavaria shaped the German nation in profound ways. Drawing on sources from over a dozen archives and repositories, Terrell weaves together subjects ranging from tax law to advertising, public health to European integration, and agriculture to global stereotypes. Offering a history of the Germany that Bavaria made over the twentieth century, A Nation Fermented both eschews sharp temporal divisions and forgoes conventional narratives centered on Prussia, Berlin, or the Rhineland. In so doing, Terrell offers a fresh take on the importance of provincial influences and the role of commodities and commerce in shaping the nation.

Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods

Anonim
Risk Assessment of Listeria Monocytogenes in Ready to eat Foods Book PDF

Author : Anonim
Publisher : Food & Agriculture Org.
Page : 314 pages
File Size : 49,9 Mb
Release : 2004
Category : Food
ISBN : 9251051275

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Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods by Anonim Pdf

Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.

History of Fermented Black Soybeans (165 B. C. To 2011)

William Shurtleff,Akiko Aoyagi
History of Fermented Black Soybeans 165 B C To 2011 Book PDF

Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 398 pages
File Size : 42,7 Mb
Release : 2011
Category : Fermented soyfoods
ISBN : 9781928914419

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History of Fermented Black Soybeans (165 B. C. To 2011) by William Shurtleff,Akiko Aoyagi Pdf

Beer - Its History and its Economic Value as a National Beverage

F. W. Salem
Beer Its History and its Economic Value as a National Beverage Book PDF

Author : F. W. Salem
Publisher : Read Books Ltd
Page : 306 pages
File Size : 51,9 Mb
Release : 2017-08-25
Category : Cooking
ISBN : 9781473339071

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Beer - Its History and its Economic Value as a National Beverage by F. W. Salem Pdf

This vintage book contains a detailed treatise on beer, being an exploration of its history and commercial value. This volume is highly recommended for those with an interest in the development of the beer industry, and is not to be missed by the discerning collector. Contents include: "Preliminary View of the Subject", "Early History of Beer", "Early History of Beer, continued", "Modern History of Beer", "How Beer is Made, and what it is", "The Development of Ale, Porter and Lager Beer", "The Condition and Prospects of the Beer Trade", "Comparative Advantages of Beer over Distilled or Spirituous Liquors", et cetera. Many old works such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on brewing beer. First published in 1880.

The Art of Fermentation

Sandor Ellix Katz
The Art of Fermentation Book PDF

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 562 pages
File Size : 55,9 Mb
Release : 2012-05-14
Category : Cooking
ISBN : 9781603583640

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The Art of Fermentation by Sandor Ellix Katz Pdf

"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.

History of Soybeans and Soyfoods in Korea (544 CE to 2021)

William Shurtleff; Akiko Aoyagi
History of Soybeans and Soyfoods in Korea 544 CE to 2021 Book PDF

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 978 pages
File Size : 47,5 Mb
Release : 2021-05-31
Category : History
ISBN : 9781948436397

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History of Soybeans and Soyfoods in Korea (544 CE to 2021) by William Shurtleff; Akiko Aoyagi Pdf

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.

Wild Fermentation

Sandor Ellix Katz
Wild Fermentation Book PDF

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 322 pages
File Size : 53,8 Mb
Release : 2016
Category : Fermentation
ISBN : 9781603586283

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Wild Fermentation by Sandor Ellix Katz Pdf

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

The Arts of the Microbial World

Victoria Lee
The Arts of the Microbial World Book PDF

Author : Victoria Lee
Publisher : University of Chicago Press
Page : 334 pages
File Size : 49,6 Mb
Release : 2021-12
Category : History
ISBN : 9780226812748

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The Arts of the Microbial World by Victoria Lee Pdf

"The Arts of the Microbial World explores how Japanese scientists and skilled workers sought to use the microbe's natural processes to create new products, from soy-sauce mold starters to MSG and from vitamins to statins. In traditional brewing houses as well as in the food, fine chemical, and pharmaceutical industries across Japan, they showcased their ability to deal with the enormous sensitivity and variety of the microbial world. Victoria Lee's careful study offers a lush historical example of a society where scientists asked microbes for what they termed "gifts." Lee's story ranges from the microbe's integration into Japan as an imported concept to its precise application in recombinant DNA biotechnology. By focusing on a conception of life as fermentation in Japan, she showcases the significance of cultural and technical continuities with the pre-modern period in sustaining non-Western technological breakthroughs in the global economy. At a moment when twenty-first-century developments in the fields of antibiotic resistance, the microbiome, and green chemistry strongly suggest that the traditional eradication-based approach to the microbial world is unsustainable, twentieth-century Japanese microbiology provides a new, broader vantage for understanding and managing microbial interactions with society"--

Temperance Tracts Issued by the National Temperance Society and Publication House

National Temperance Society and Publication House
Temperance Tracts Issued by the National Temperance Society and Publication House Book PDF

Author : National Temperance Society and Publication House
Publisher : Unknown
Page : 976 pages
File Size : 47,8 Mb
Release : 1881
Category : Temperance
ISBN : MINN:31951001996828C

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Temperance Tracts Issued by the National Temperance Society and Publication House by National Temperance Society and Publication House Pdf

The Art of Fermentation

Sandor Ellix Katz
The Art of Fermentation Book PDF

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 530 pages
File Size : 49,9 Mb
Release : 2012
Category : Cooking
ISBN : 9781603582865

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The Art of Fermentation by Sandor Ellix Katz Pdf

"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

The Vine and Its Fruit

James Lemoine Denman
The Vine and Its Fruit Book PDF

Author : James Lemoine Denman
Publisher : Unknown
Page : 550 pages
File Size : 51,5 Mb
Release : 1875
Category : Viticulture
ISBN : WISC:89041316753

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The Vine and Its Fruit by James Lemoine Denman Pdf