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- Wild_Fermentation abstract "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation. While most of the conventional literature assumes the use of modern technology, Wild Fermentation focuses more on the practice and culture of fermenting food.The term "wild fermentation" refers to the reliance on naturally occurring bacteria and yeast to ferment food. For example, conventional bread making requires the use of a commercial, highly specialized yeast, while wild-fermented bread relies on naturally occurring cultures that are found on the flour, in the air, and so on. Similarly, the book's instructions on sauerkraut require only cabbage and salt, relying on the cultures that naturally exist on the vegetable to perform the fermentation.The book also discusses some foods that are not, strictly speaking, wild ferments such as miso, yogurt, kefir, and nattō.Beyond food, the book includes some discussion of social, personal, and political issues, such as the legality of raw milk cheeses in the United States.Newsweek has referred to Wild Fermentation as the "fermentation bible".".
- Wild_Fermentation author Sandor_Katz.
- Wild_Fermentation dcc "641.7 21".
- Wild_Fermentation isbn "1-931498-23-7".
- Wild_Fermentation lcc "TP371.44 .K37 2003".
- Wild_Fermentation nonFictionSubject Fermentation_in_food_processing.
- Wild_Fermentation oclc "51967139".
- Wild_Fermentation publisher Chelsea_Green_Publishing_Co..
- Wild_Fermentation wikiPageExternalLink books_wildfermentation.php.
- Wild_Fermentation wikiPageID "9478903".
- Wild_Fermentation wikiPageLength "2310".
- Wild_Fermentation wikiPageOutDegree "15".
- Wild_Fermentation wikiPageRevisionID "649795370".
- Wild_Fermentation wikiPageWikiLink Category:2003_books.
- Wild_Fermentation wikiPageWikiLink Category:Fermentation.
- Wild_Fermentation wikiPageWikiLink Cheese.
- Wild_Fermentation wikiPageWikiLink Chelsea_Green_Publishing_Co..
- Wild_Fermentation wikiPageWikiLink Fermentation_(food).
- Wild_Fermentation wikiPageWikiLink Fermentation_in_food_processing.
- Wild_Fermentation wikiPageWikiLink Kefir.
- Wild_Fermentation wikiPageWikiLink Miso.
- Wild_Fermentation wikiPageWikiLink Nattō.
- Wild_Fermentation wikiPageWikiLink Raw_milk.
- Wild_Fermentation wikiPageWikiLink Sandor_Katz.
- Wild_Fermentation wikiPageWikiLink Sauerkraut.
- Wild_Fermentation wikiPageWikiLink Wild_fermentation.
- Wild_Fermentation wikiPageWikiLink Yeast_in_winemaking.
- Wild_Fermentation wikiPageWikiLink Yogurt.
- Wild_Fermentation wikiPageWikiLinkText "Wild Fermentation".
- Wild_Fermentation author Sandor_Katz.
- Wild_Fermentation congress "TP371.44 .K37 2003".
- Wild_Fermentation country "United States".
- Wild_Fermentation dewey "641.7".
- Wild_Fermentation hasPhotoCollection Wild_Fermentation.
- Wild_Fermentation isbn "1".
- Wild_Fermentation language "English".
- Wild_Fermentation mediaType "Print".
- Wild_Fermentation name "Wild Fermentation".
- Wild_Fermentation oclc "51967139".
- Wild_Fermentation publisher Chelsea_Green_Publishing_Co..
- Wild_Fermentation releaseDate "September 2003".
- Wild_Fermentation subject Fermentation_(food).
- Wild_Fermentation subject Fermentation_in_food_processing.
- Wild_Fermentation wikiPageUsesTemplate Template:Food-book-stub.
- Wild_Fermentation wikiPageUsesTemplate Template:Infobox_book.
- Wild_Fermentation wikiPageUsesTemplate Template:Reflist.
- Wild_Fermentation subject Category:2003_books.
- Wild_Fermentation subject Category:Fermentation.
- Wild_Fermentation hypernym Book.
- Wild_Fermentation type Book.
- Wild_Fermentation type Work.
- Wild_Fermentation type WrittenWork.
- Wild_Fermentation type Book.
- Wild_Fermentation type Book.
- Wild_Fermentation type CreativeWork.
- Wild_Fermentation type Thing.
- Wild_Fermentation type Q386724.
- Wild_Fermentation type Q571.
- Wild_Fermentation comment "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation. While most of the conventional literature assumes the use of modern technology, Wild Fermentation focuses more on the practice and culture of fermenting food.The term "wild fermentation" refers to the reliance on naturally occurring bacteria and yeast to ferment food.".
- Wild_Fermentation label "Wild Fermentation".
- Wild_Fermentation sameAs m.028bh37.
- Wild_Fermentation sameAs Q8000627.
- Wild_Fermentation sameAs Q8000627.
- Wild_Fermentation wasDerivedFrom Wild_Fermentation?oldid=649795370.
- Wild_Fermentation homepage books_wildfermentation.php.
- Wild_Fermentation isPrimaryTopicOf Wild_Fermentation.
- Wild_Fermentation name "Wild Fermentation".