The Fermented Man: A Year on the Front Lines of a Food Revolution

Tantor Media Inc

Narrated by Sean Crisden

9 hr 13 min

On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage-and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power-he became the Fermented Man. In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful.
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Additional Information

Publisher
Tantor Media Inc
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Published on
Mar 14, 2017
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Duration
9h 13m 25s
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ISBN
9781515987338
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Language
English
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Genres
Cooking / Essays & Narratives
Cooking / General
Technology & Engineering / Food Science / General
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Eligible for Family Library

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Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. 

Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.

In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more. Featuring a foreword by Michael Pollan, The Art of Fermentation provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Listeners will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.

In this inspiring memoir, Dewey Bozella recounts his life and the twenty-six years he spent behind bars for a murder he did not commit—a stirring tale of courage, strength, faith, and perseverance.

In the late 1970s, Dewey Bozella was wrongfully accused of murdering Emma Crapser, a ninety-two-year-old resident of Poughkeepsie, New York. Sentenced to twenty years to life in prison, Bozella fiercely maintained his innocence throughout his ordeal at Sing Sing, and even refused the prosecutor’s offer of instant freedom in exchange for admission of guilt. But in 2009, more than a quarter century later, Dewey Bozella would reclaim his identity and his humanity when his conviction was vacated.

In this powerful memoir, Bozella tells his harrowing and amazing story—interweaving his time in prison with stories of a childhood marked by violence and pain. He shares the joys of marrying the love of his life from behind bars, becoming a champion boxer, and earning his education; the agony of being denied parole four times, and living in a cellblock with his brother’s murderer and, eventually, the killer whose thumbprint was found in Emma Crapser’s apartment. Yet the fighter in Bozella never gave up. He would become a free man thanks to his undying faith, stalwart persistence, the aid of the Innocence Project, and Wilmer Hale, the Park Avenue law firm whose young pro bono attorney doggedly worked toward his release when all hope seemed lost.

Today, Bozella considers himself blessed. Stand Tall is a testament to optimism and love. It is the compelling story of a man who fought against inequity and hardship and, against all odds, came out on top.

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