Please Sign Up to Read or Download "Fermented Landscapes" eBooks in PDF, EPUB, Tuebl and Mobi. Start your FREE month now! Click Download or Read Now button to sign up and download/read Fermented Landscapes books. Fast Download Speed ~100% Satisfaction Guarantee ~Commercial & Ad Free
📒Fermented Landscapes ✍ Colleen C. Myles
✏Fermented Landscapes Book Summary : Fermented Landscapes applies the concept of fermentation as a mechanism through which to understand and analyze processes of landscape change. This comprehensive conceptualization of "fermented landscapes" examines the excitement, unrest, and agitation evident across shifting physical-environmental and sociocultural landscapes as related to the production, distribution, and consumption of fermented products. This collection includes a variety of perspectives on wine, beer, and cider geographies, as well as the geography of other fermented products, considering the use of "local" materials in craft beverages as a function of neolocalism and sustainability and the nonhuman elements of fermentation. Investigating the environmental, economic, and sociocultural implications of fermentation in expected and unexpected places and ways allows for a complex study of rural-urban exchanges or metabolisms over time and space--an increasingly relevant endeavor in socially and environmentally challenged contexts, global and local.
📒Mexico Landscapes And Popular Sketches ✍ Carl Christian Sartorius
✏Mexico Landscapes and Popular Sketches Book Summary :
📒The Aesthetics Of Decay ✍ Dylan Trigg
✏The Aesthetics of Decay Book Summary : In The Aesthetics of Decay, Dylan Trigg confronts the remnants from the fallout of post-industrialism and postmodernism. Through a considered analysis of memory, place, and nostalgia, Trigg argues that the decline of reason enables a critique of progress to emerge. In this ambitious work, Trigg aims to reassess the direction of progress by situating it in a spatial context. In doing so, he applies his critique of rationality to modern ruins. The derelict factory, abandoned asylum, and urban alleyway all become allies in Trigg's attack on a fixed image of temporality and progress. The Aesthetics of Decay offers a model of post-rational aesthetics in which spatial order is challenged by an affirmative ethics of ruin.
📒Craft Beverages And Tourism Volume 2 ✍ Susan L. Slocum
✏Craft Beverages and Tourism Volume 2 Book Summary : This volume applies a mix of qualitative and quantitative research and case studies to analyze the role that the craft beverage industry plays within society at large. It targets important themes such as environmental conservation and social responsibility, as well as the psychology of the craft beer drinker and their impact on tourism marketing. This volume advances marketing, hospitality, and leisure studies research for academics, industry experts, and emerging entrepreneurs.
📒A Treatise On The Theory And Practice Of Landscape Gardening ✍ Andrew Jackson Downing
✏A Treatise on the Theory and Practice of Landscape Gardening Book Summary :
📒A Treatise On The Theory And Practice Of Landscape Gardening ✍ A. J. Downing
✏A Treatise on the Theory and Practice of Landscape Gardening Book Summary :
📒A Treatise On The Theory And Practice Of Landscape Gardening Adapted To North America ✍ Andrew Jackson Downing
✏A Treatise on the Theory and Practice of Landscape Gardening Adapted to North America Book Summary :
📒Handbook Of Fermented Meat And Poultry ✍ Fidel Toldrá
✏Handbook of Fermented Meat and Poultry Book Summary : Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
📒Re Thinking Urban Wastewater Landscapes ✍ Brooke Ray Smith
✏Re thinking Urban Wastewater Landscapes Book Summary :
📒Wildcrafted Fermentation ✍ Pascal Baudar
✏Wildcrafted Fermentation Book Summary : "Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have become a hot topic among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even "noxious weeds." Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? In Wildcrafted Fermentation, Pascal Baudar provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, Baudar includes over 100 easy recipes that will inspire even the most jaded palate. Wild-gathering greens, stems, roots, berries, fruits, and seeds, each in their season, is a great way to work with your local environment and reconnect with nature in a deeply rewarding and positive way. The recipes are adaptable for people who purchase seasonal and local produce, or harvest from the garden. Knowing the basic methods of fermentation, as well as specific techniques like how to cut and prepare different kinds of plants, provides the confidence to succeed like a pro, the first time and every time. And step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. As the author writes, "Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment.""--