Handbook of Indigenous Fermented Foods, Revised and Expanded

Explore the fascinating world of fermented foods with the Handbook of Indigenous Fermented Foods, Revised and Expanded by Taylor & Francis Inc. This comprehensive guide, published in 1995, spans an impressive 796 pages and offers an in-depth classification of fermentation processes from around the globe. Discover the historical significance and the vital role that fermented foods play in human culture. This second edition delves into various fermentation types, including those involving alkaline reactions, and features popular items such as tempeh, meat substitutes, amazake, and kombucha. Whether you're a culinary enthusiast or a researcher, this handbook is an essential resource for understanding the rich diversity of indigenous fermented foods and their impact on diets worldwide.