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Author : Richard Baum,Louise B. Bennett
Publisher : Prentice Hall
Page : 260 pages
File Size : 53,5 Mb
Release : 1971
Category : History
ISBN : 0131326708
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 354 pages
File Size : 50,6 Mb
Release : 2021-11-09
Category : Cooking
ISBN : 9781645020349
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Author : Chu-yuan Cheng
Publisher : Routledge
Page : 293 pages
File Size : 53,8 Mb
Release : 2019-09-17
Category : Political Science
ISBN : 9780429718991
The 1989 prodemocracy movement in the People's Republic of China and the subsequent crackdown were marked by many dramatic reversals. Supported at first by several thousand Beijing University students, the movement quickly attracted millions of followers and developed into a nationwide mass movement. The jubilant mood during the short-lived freedom in Tiananmen Square turned into despair over the unnecessary bloodshed. The event raised many deeply disturbing questions: Was the massacre necessary and justified? What is the historical significance of this movement? Which path will the PRC follow in the decade ahead? Although no one had anticipated the tragic outcome, the popular unrest was not totally unexpected. When I read the news of 200,000 Beijing students and residents, in open defiance of the government's order, staging a largescale demonstration on Apri120, I knew a confrontation between the people and the government was inevitable.
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 128 pages
File Size : 43,6 Mb
Release : 2020-10-15
Category : Cooking
ISBN : 9781645020226
Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets 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 universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting 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. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 398 pages
File Size : 53,8 Mb
Release : 2011
Category : Fermented soyfoods
ISBN : 9781928914419
Author : Rolf Schmid,Xin Xiong
Publisher : CRC Press
Page : 243 pages
File Size : 40,7 Mb
Release : 2021-07-15
Category : Medical
ISBN : 9781000294644
In her quest for global leadership in science and technology, the People’s Republic of China has attained top ranks in the number of scientific publications, "hot papers," or national and international patent applications. However, analysis of the underlying structures and mechanisms is hindered by the sheer flood of data, stringent government control of all media, and ambiguities inherent in translation from Chinese. This book overcomes these difficulties and provides a concise picture of biotechnology-related research and development in China. It begins with brief accounts of China’s geography, people, political and administrational structure, economy, finance, infrastructure related to science and technology, and educational system. It presents succinct accounts on structures and developments in biomedicine, diagnostics, agriculture, fermented food, bioindustry, and environmental biotechnology, with reference to government, industry, and academia. Finally, it predicts the next steps in Chinese biotechnology for the national agenda and, in view of China’s ambitious global development strategy, the Belt and Road Initiative.
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 354 pages
File Size : 55,5 Mb
Release : 2021-10-28
Category : Cooking
ISBN : 9781645020356
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times "There is perhaps nobody more broadly knowledgeable and contagiously curious about the world’s fermentation traditions than the effervescent Sandor Katz."—Civil Eats "It’s a fantastic read for anyone."—Food52 For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "The Godfather of the Fermentation Revival . . . [Katz is] a globe-trotting mascot for the power of bacteria and yeast to create delicious food."—GQ "This international romp is funky in the best of ways."—Publishers Weekly “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table "[Katz is] rock in the fermentation world and a true inspiration of mine . . . making fermentation approachable and fun (as it should be)."—Brad Leone, Bon Appétit More Praise for Sandor Katz: "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 93 pages
File Size : 45,7 Mb
Release : 2012
Category : Fermented soyfoods
ISBN : 9781928914495
Author : Richard J. Meyer
Publisher : Hong Kong University Press
Page : 205 pages
File Size : 53,5 Mb
Release : 2013-07-01
Category : Performing Arts
ISBN : 9789888139965
Wang Renmei was on a fast track to become one of China’s leading film stars in the 1930s. Her early films were received with magnificent praise by audiences and critics alike, though she later lamented that she became famous too early and never had a chance to properly study acting. The film Song of the Fishermen in which she sang and played a major role was the first Chinese motion picture to win an International Award in Moscow in 1935. Wang’s personal struggles reflected the turbulent period from the end of the Qing dynasty to the rise of Deng Xiaoping. This study explores her artistic achievements amid the prevalent anti-feminist and feudal society in China prior to the founding of the People’s Republic in 1949—attitudes which contributed to the downturn of Wang’s promising career and forced her to accept various bit parts among the more than twenty films in which she appeared. In addition, personal problems as well as the Anti-Rightist Movement and the Cultural Revolution led to her hospitalization for mental illness. Wang’s life is emblematic of the experiences of many left-wing and Communist Party members from the Shanghai film community who were viewed with suspicion and enmity by the Yan’an clique headed by Mao and later the Gang of Four. Wang’s performances in World War II for the Nationalist troops as well as her work with the US forces in China had a dire effect on her career after 1949. Yet today, her films are being discovered again.
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 322 pages
File Size : 54,7 Mb
Release : 2016
Category : Fermentation
ISBN : 9781603586283
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.
Author : United States. Congress. Senate. Committee on Foreign Relations
Publisher : Unknown
Page : 128 pages
File Size : 48,9 Mb
Release : 1972
Category : China
ISBN : LOC:00002134056
Author : United States. Congress. Senate. Foreign Relations
Publisher : Unknown
Page : 122 pages
File Size : 47,7 Mb
Release : 1972
Category : Electronic
ISBN : STANFORD:36105026890488
Author : H. T. Huang
Publisher : Cambridge University Press
Page : 788 pages
File Size : 40,6 Mb
Release : 2000
Category : Fermentation
ISBN : 0521652707
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 360 pages
File Size : 52,9 Mb
Release : 2011
Category : Fermented soyfoods
ISBN : 9781928914402
Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 1536 pages
File Size : 47,7 Mb
Release : 2012-05-21
Category : Technology & Engineering
ISBN : 9781482260700
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
