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Fermented Foods
The History and Science of a Microbiological Wonder

Christine Baumgarthuber

“Main streets and farmers’ markets show off sourdough bakers, craft brewers, cheesewrights, and more. Such artisans reclaim fermented foods, which modern industry appropriated, compromised, and made mysterious. Now Baumgarthuber fascinatingly renews our acquaintance with the long list of ancient microbiological wonders achievable domestically.”—Michael Symons, author of Meals Matter: A Radical Economics Through Gastronomy  

Cloth $20.00

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Jam, Jelly and Marmalade
A Global History

Sarah B. Hood

“Hood traces the earliest forms of preserves in Persia and China, following the link between preserving and the availability of sugar, the contributions of railroads, jam’s part in the emerging labor movement, and the rise of large‑scale commercial preserving that shipped these comestibles to all corners of the globe.”—Elizabeth Baird, best‑selling cookbook author and member of the Order of Canada

Edible
Cloth $19.95

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Yoghurt
A Global History
June Hersh

“Hersh teaches yoghurt lovers how one of the world’s oldest and healthiest foods has evolved from an exotic ingredient to a valuable staple in kitchens from East to West!”—Jennifer Abadi, author of Too Good to Passover

Edible
Cloth $19.95

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Foie Gras
A Global History
Norman Kolpas

“Kolpas inventories foie gras’ appearance in literature (Melville, Maugham), art (Monet), and even music (Rossini). Full color pictures entice, and Kolpas’s enthusiasm shines forth throughout.”—Booklist

“An engrossing story about one of the world’s most contentious, polarizing foods.”—Joshua Lurie, founder of Food GPS

Edible
Cloth $19.95


Distributed by the University of Chicago Press