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Index
Praise
Title Page
Copyright Page
Dedication
Foreword
Acknowledgements
Introduction
Chapter 1 - CULTURAL REHABILITATION
THE CASE FOR MICROBIAL COEXISTENCE
MICROBIODIVERSITY AND INCORPORATING THE WILD
Chapter 2 - CULTURAL THEORY
SCIENCE PUZZLES OVER A PERPLEXING PHENOMENON
LOUIS PASTEUR AND THE ADVENT OF MICROBIOLOGY
Chapter 3 - CULTURAL HOMOGENIZATION
FERMENTED STIMULANTS AND THE RISE OF GLOBALIZATION
RESISTING THE COMMODIFICATION OF CULTURE
Chapter 4 - CULTURAL MANIPULATION
DO-IT-YOURSELF
ANY FOOD CAN BE FERMENTED
SLIPPERY BOUNDARIES
EQUIPMENT AND INGREDIENT BASICS
NEW FRONTIERS OF EXPERIENCE AND KNOWLEDGE
Chapter 5 - VEGETABLE FERMENTS
BASIC BRINING TECHNIQUE
KIMCHI
FURTHER READING
Chapter 6 - BEAN FERMENTS
MAKING MISO
FINDING KOJI
FURTHER READING
Chapter 7 - DAIRY FERMENTS (AND VEGAN ALTERNATIVES)
CHEESE MAKING
THE BATTLE OVER RAW CHEESE REGULATIONS
VEGAN ADAPTATIONS
FURTHER READING
Chapter 8 - BREAD (AND PANCAKES)
SPROUTING GRAINS AND ESSENE BREAD
OTHER BREAD AND PANCAKE RECIPES
FURTHER READING
Chapter 9 - FERMENTED-GRAIN PORRIDGES AND BEVERAGES
GENETIC ENGINEERING OF CORN
PORRIDGE
Chapter 10 - WINES (INCLUDING MEAD, CIDER, AND GINGER BEER)
HOOCH
CARBOYS AND AIRLOCKS
COUNTRY WINES
OTHER SOFT DRINK RECIPES
FURTHER READING
Chapter 11 - BEERS
BOTTLING BEER
BEER IN KEGS
FURTHER READING
Chapter 12 - VINEGARS
FURTHER READING
Chapter 13 - CULTURAL REINCARNATION
GETTING ACQUAINTED WITH DEATH
COMPOST HAPPENS
SOCIAL CHANGE
APPENDIX
NOTES
BIBLIOGRAPHY
INDEX
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