The world's most comprehensive, well documented, and well illustrated book on soy in Korea. With extensive index and 80 photographs and illustration. Free of charge in digital format on Google Books

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.

There are some of us who can’t even stand to look at them—and others who can’t live without them: chillies have been searing tongues and watering eyes for centuries in innumerable global cuisines. In this book, Heather Arndt Anderson explores the many ways nature has attempted to take the roofs of our mouths off—from the deceptively vegetal-looking jalapeno to the fire-red ghost pepper—and the many ways we have gleefully risen to the challenge. Anderson tells the story of the spicy berry’s rise to prominence, showing that it was cultivated and venerated by the ancient people of Mesoamerica for millennia before Spanish explorers brought it back to Europe. She traces the chilli’s spread along trading routes to every corner of the globe, and she explores the many important spiritual and cultural links that we have formed with it, from its use as an aphrodisiac to, in more modern times, an especially masochistic kind of eating competition. Ultimately, she uses the chili to tell a larger story of global trade, showing how the spread of spicy cuisine can tell us much about the global exchange—and sometimes domination—of culture. Mixing history, botany, and cooking, this entertaining read will give your bookshelf just the kick it needs.