Part 32 (1/2)

Bilger, Burkhard. ”Nature's Spoils.” New Yorker, November 22, 2010. An excellent profile of Sandor Katz and the underground food movement.

Jacobsen, Rowan. American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields. New York: Bloomsbury, 2010. Especially the chapters on cheese and wine.

Katz, Sandor Ellix. The Art of Fermentation. White River Junction, VT: Chelsea Green, 2012. With a foreword by Michael Pollan. Sandor Katz's magnum opus and indispensable to anyone interested in fermented foods.

---. ”Fermentation as a Coevolutionary Force.” In Cured, Fermented and Smoked Foods: Proceedings of the Oxford Symposium on Food and Cookery 2010. Devon, England: Prospect Books, 2011.

---. Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Food. White River Junction, VT: Chelsea Green, 2003. An exhilarating if somewhat rough-edged manifesto for fermentos.

Lewin, Alex. Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen. Minneapolis: Quarry Books, 2012.

Margulis, Lynn, and Dorion Sagan. Dazzle Gradually: Reflections on the Nature of Nature. White River Junction, VT: Chelsea Green, 2007.

---. Microcosmos: Four Billion Years of Evolution from Our Microbial Ancestors. New York: Summit Books, 1986.

Mintz, Sidney W. ”The Absent Third: The Place of Fermentation in a Thinkable World Food System.” In Cured, Fermented and Smoked Foods: Proceedings of the Oxford Symposium on Food and Cookery 2010. Devon, England: Prospect Books, 2011.

Steinkraus, K.H. ”Fermentation in World Food Processing.” In Comprehensive Reviews in Food Science and Food Safety, Vol. 1 (2002). Published by the Inst.i.tute of Food Technologists. A comprehensive survey of fermented foods and beverages from around the world.

Trubek, Amy B. The Taste of Place: A Cultural Journey into Terroir. Berkeley: University of California, 2008.

On Vegetable Ferments

Andoh, Elizabeth. Kansha: Celebrating j.a.pan's Vegan and Vegetarian Traditions. Berkeley: Ten Speed Press, 2010. See especially the chapter on tsukemono, j.a.pan's extraordinary pickling tradition.

Fallon, Sally, with Mary Enig. Nouris.h.i.+ng Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats. Was.h.i.+ngton, DC: New Trends Publis.h.i.+ng, 2001.

Haekyung, Chung. Korean Cuisine: A Cultural Journey. Seoul: Korea Foundation, 2009.

Lee, Chun Ja. The Book of Kimchi. Seoul: J=Korea Information Service, 1999.

Madison, Deborah. Preserving Food Without Freezing or Canning: The Gardeners and Farmers of Terre Vivante. White River Junction, VT: Chelsea Green, 2007.

Pederson, Carl. S., and Margaret N. Albury. The Sauerkraut Fermentation. Geneva, NY: New York Agricultural Experiment Station, Bulletin 824, December 1969.