Fermentation: A Natural History

A thoughtful introduction to the wonders of fermentation from the James Beard Award and a New York Times bestselling author of Wild Fermentation and The Art of Fermentation. Fermentation is a magical collaboration between people and bacteria. This book illuminates the natural history of fermentation as a process and concept, covering practices used in cultures around the world with many practical benefits, as well as scientific and mythological understandings, and cutting-edge experimentation. The Studies in Nature series offers close observations, passionate research, and natural obsessions on a variety of nature-related topics. Featuring illustrations by Stacy Hsu and black and white photography, they offer big ideas in a small, giftable, and collectible package.