China In Ferment
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China In Ferment
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Author : Richard Baum
language : en
Publisher: Prentice Hall
Release Date : 1971
China In Ferment written by Richard Baum and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with History categories.
Fermentations And Food Science
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Author : H. T. Huang
language : en
Publisher: Cambridge University Press
Release Date : 2000
Fermentations And Food Science written by H. T. Huang and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Fermentation categories.
Behind The Tiananmen Massacre
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Author : Chu-yuan Cheng
language : en
Publisher: Routledge
Release Date : 2019-09-17
Behind The Tiananmen Massacre written by Chu-yuan Cheng and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-17 with Political Science categories.
The 1989 prodemocracy movement in the People's Republic of China and the subsequent crackdown were marked by many dramatic reversals. Supported at first by several thousand Beijing University students, the movement quickly attracted millions of followers and developed into a nationwide mass movement. The jubilant mood during the short-lived freedom in Tiananmen Square turned into despair over the unnecessary bloodshed. The event raised many deeply disturbing questions: Was the massacre necessary and justified? What is the historical significance of this movement? Which path will the PRC follow in the decade ahead? Although no one had anticipated the tragic outcome, the popular unrest was not totally unexpected. When I read the news of 200,000 Beijing students and residents, in open defiance of the government's order, staging a largescale demonstration on Apri120, I knew a confrontation between the people and the government was inevitable.
Far East In Ferment
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Author : Guenther Stein
language : en
Publisher:
Release Date : 1936
Far East In Ferment written by Guenther Stein and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1936 with Asia categories.
Sandor Katz S Fermentation Journeys
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Author : Sandor Ellix Katz
language : en
Publisher: Chelsea Green Publishing
Release Date : 2021-11-09
Sandor Katz S Fermentation Journeys written by Sandor Ellix Katz and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-09 with Cooking categories.
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Behind The Tiananmen Massacre
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Author : Chu-yuan Cheng
language : en
Publisher: Westview Press
Release Date : 1990-07-19
Behind The Tiananmen Massacre written by Chu-yuan Cheng and has been published by Westview Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-07-19 with History categories.
A description of the rapidly changing socio-economic and political conditions that led to public demonstrations and bloody repression in Beijing in the spring of 1989. Juxtaposing recent economic programmes against China's egilatarian tradition, the author shows how political unrest developed.
Asia In Ferment
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Author : Albert Bronson
language : en
Publisher:
Release Date : 1962
Asia In Ferment written by Albert Bronson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with Asia categories.
History Of Fermented Black Soybeans 165 B C To 2011
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Author : William Shurtleff
language : en
Publisher: Soyinfo Center
Release Date : 2011
History Of Fermented Black Soybeans 165 B C To 2011 written by William Shurtleff and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Fermented soyfoods categories.
Ferment In The Far East
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Author : Mary Augusta Nourse
language : en
Publisher: Indianapolis : Bobbs-Merrill [1949]
Release Date : 1949
Ferment In The Far East written by Mary Augusta Nourse and has been published by Indianapolis : Bobbs-Merrill [1949] this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with East Asia categories.
Fermentation As Metaphor
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Author : Sandor Ellix Katz
language : en
Publisher: Chelsea Green Publishing
Release Date : 2020-10-15
Fermentation As Metaphor written by Sandor Ellix Katz and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-15 with Cooking categories.
Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire