VolumeII
The Living World of Fermentation
The Fermented Pantry
From principles to the foods themselves. Organised by ingredient, Volume II explores how vegetables, fruits, grains, legumes, dairy, seafood, meat, beverages, herbs and condiments are transformed across cultures and traditions.
Retail availability will be announced here.
About this volume
About This Volume
Having explored the foundations of fermentation, the collection turns to the foods themselves.
The Fermented Pantry moves from principles to the extraordinary diversity of fermented foods, ingredients and traditional techniques. Organised by ingredient rather than geography, it explores how raw materials are transformed through microbial and enzymatic activity.
Its central idea is that related biological principles can produce remarkably different foods depending on the ingredients, microorganisms, environment, technique and cultural practice involved. Rather than presenting fermented foods simply as recipes, it connects what happens inside the food with the people and traditions that created it.
In these pages
What You’ll Explore
- Vegetables and fruits
- Grains and legumes
- Dairy
- Seafood and meat
- Beverages
- Herbs and condiments
- How shared biological principles produce different foods in different places
Volume I gave us the foundations. Volume II opens the pantry.
Key themes
Key Themes
- Ingredients
- Technique
- Transformation
- Diversity
- Tradition
Readers
Who It’s For
- Chefs and culinary professionals following ingredients and flavour
- Home fermenters curious about how different foods come to be
- Readers interested in the diversity of the world’s fermented foods
About the author
Marcia George
Marcia George is an independent researcher, educator and writer whose work explores the science, history, culture and living traditions of fermentation.
Her research encompasses microbial ecology, traditional food preservation, culinary heritage, fermentation science, global food cultures, and the relationships between food, health and human civilisation. Drawing together knowledge from different cultures and disciplines, she seeks to present fermentation simultaneously as a biological process and a shared human story.
About Marcia