A global tour of the fascinating world of fermentation. The World Atlas of Fermented Foods and Drinks 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. Each 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, The World Atlas of Fermented Foods and Drinks will inspire readers to try delicious new foods and experiment with this long-standing culinary tradition.
