{"product_id":"the-world-atlas-of-fermented-foods-and-drinks-hardcover","title":"The World Atlas of Fermented Foods and Drinks - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKen Albala\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA beautifully-illustrated global tour of the fascinating world of fermentation.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe World Atlas of Fermented Foods and Drinks\u003c\/i\u003e explores the many ways that people across the world use fermentation to transform their cuisines. Elegantly illustrated with beautiful photos and maps, this book provides a complete guide to 140 ferments, from kimchi and cheese to kvass and pulque. Blending the science behind the microbes with culinary history, Ken Albala reveals the cultural connections between the techniques, ingredients, and rituals of the world's wildly diverse fermented foods. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEach entry is a celebration of the magical range of flavors that fermentation can produce and includes details on how to make and consume the food or drink. Throughout, Albala weaves in fascinating insights on similarities and differences between ferments, how ferments spread during human migrations, and why they remain so essential to the gastronomic heritage of people everywhere. Stunningly comprehensive and packed with flavor, \u003ci\u003eThe World Atlas of Fermented Foods and Drinks\u003c\/i\u003e will inspire readers to try delicious new foods and experiment with this long-standing culinary tradition.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"This book is vast in its scope, a very impressive compilation. I learned about foods I had never heard of in decades of fermentation explorations. Fermentation is practiced in so many distinctive permutations that no work could possibly be comprehensive. However, this book surveys global fermentation traditions more broadly than any other reference I have encountered.\"--Sandor Ellix Katz, fermentation revivalist and author of \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"This is a fascinating book, one that gives readers a thorough overview of the world's rich array of fermented foods. It covers well-loved and well-known ferments, yet it also does justice to ferments that have been long overlooked. In doing so, it promises to inspire fermentation enthusiasts around the world to add to their repertoire of fermented foods.\"--Christine Baumgarthuber, author of \u003ci\u003eFermented Foods: The History and Science of a Microbiological Wonder\u003c\/i\u003e and host of \u003ci\u003eThe Austerity Kitchen\u003c\/i\u003e culinary history blog\u003c\/p\u003e\u003cp\u003e\"Microbes matter! Ken Albala, culinary historian and fearless hands-on cook, unleashes the bubble and fizz in the definitive guide to all things fermented. Brilliant!\"--Elisabeth Luard, author of \u003ci\u003eEuropean Peasant Cookery\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"A comprehensive overview of fermentation practices across the globe. Gathering a tremendous amount of information in a single volume, it acknowledges the importance of fermentation to both human health and cultural practice.\"--Darra Goldstein, author of \u003ci\u003eBeyond the North Wind: Russia in Recipes and Lore\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"Ken Albala uses his culinary expertise to take readers on a global tour of fermentation, and the result is an accessible, fun, and in-depth book that's impossible to put down. Whether you're new to the subject, a seasoned fermenter, or someone looking to learn about a certain food or a specific place, you will find treasures that surprise and delight. This book will deepen everyone's relationship with the magic of microbes.\"--Dr. Julia Skinner, author of \u003ci\u003eOur Fermented Lives\u003c\/i\u003e and \u003ci\u003eEssential Food Preserving\u003c\/i\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eKen Albala is the award-winning author of twenty-nine books, as well as several food-history video series for the Great Courses learning platform. His \u003ci\u003eBeans: A History \u003c\/i\u003ewon the IACP Jane Grigson Award in food writing, and \u003ci\u003eThree World Cuisines\u003c\/i\u003e won the Gourmand Best Foreign Cuisine Book in the World. He is the Tully Knoles Endowed Professor of History at the University of the Pacific.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.2 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 15, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52279001317671,"sku":"9780520422872","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/2079\/7223\/files\/RmKgzUsqNe9780520422872.webp?v=1791618685","url":"https:\/\/theluminousbookshop.com\/es\/products\/the-world-atlas-of-fermented-foods-and-drinks-hardcover","provider":"The Luminous Book Shop","version":"1.0","type":"link"}