World In Ferment
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A World In Ferment Interpretations Of The War For A New World
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Author : Butler Nicholas Murray 1862-1947
language : en
Publisher: Hardpress Publishing
Release Date : 2013-01
A World In Ferment Interpretations Of The War For A New World written by Butler Nicholas Murray 1862-1947 and has been published by Hardpress Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01 with categories.
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
World In Ferment
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Author : Franklin D. Elmer
language : en
Publisher:
Release Date : 1981
World In Ferment written by Franklin D. Elmer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Imprints (Publishers' and printers' statements) categories.
A World In Ferment
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Author : Nicholas Murray Butler
language : en
Publisher: Wentworth Press
Release Date : 2019-03-16
A World In Ferment written by Nicholas Murray Butler and has been published by Wentworth Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-16 with History categories.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The World In Ferment
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Author : Stanley L. Falk
language : en
Publisher:
Release Date : 1970
The World In Ferment written by Stanley L. Falk and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with categories.
The World In Ferment
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Author : Stanley Lawrence Falk
language : en
Publisher:
Release Date : 1970
The World In Ferment written by Stanley Lawrence Falk and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with United States categories.
Editorial Research Reports On World In Ferment
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Author :
language : en
Publisher:
Release Date : 1968
Editorial Research Reports On World In Ferment written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with History, Modern 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
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
A World In Ferment
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Author : Nicholas Murray Butler
language : en
Publisher:
Release Date : 2000
A World In Ferment written by Nicholas Murray Butler and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with categories.
Enigma Of Ferment The From The Philosopher S Stone To The First Biochemical Nobel Prize
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Author : Ulf Lagerkvist
language : en
Publisher: World Scientific
Release Date : 2005-11-07
Enigma Of Ferment The From The Philosopher S Stone To The First Biochemical Nobel Prize written by Ulf Lagerkvist and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-07 with Science categories.
This popular account of the history of ferment takes the reader on a fascinating journey from its obscure origins in medieval medicine and alchemy to the modern concept of the enzyme. During the 19th century, the question of the nature of the ferment led to a long and bitter conflict between those that believed in a vital force peculiar to the living cell and those that looked for a more chemical explanation. The book takes an in-depth look at the events of 1897 when Eduard Buchner demonstrated that cell-free extracts of yeast could catalyze alcoholic fermentation, putting an end to “vitalism” and at the same time earning him a Nobel Prize, the first to be awarded for purely biochemical work.