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by Bill Mollison

(288 pages)

This highly sought after book is back and better than ever!

Don’t let the title fool you, this book is a great read and, who knows, you may just learn how to make your own beer and cheese.

Excellent reading with many great recipes shared.

As McDonalds and fast food chains proliferate and supersede the foods of different world cultures, there is a danger that traditional processes and recipes will be lost, very much as traditional seeds, customs, dress, and behaviour have been lost.

Thus, I think a very cogent reason for collecting every possible traditional process in detail is imperative to preserve traditional seeds and recipes — they work. Just as we need to bring root inoculants with trees to ensure their nutrition, I believe that we need to bring traditional ferment and cooking methods with any new foods, for our own nutrition.

While many people make noises about biotechnology providing food for the poor, the actual facts are that the poor already use a great variety of sophisticated applied microbiological skills, and academic biotechnologists, for the main part, work for large multinational companies, providing inessential beers or spirits, or monopolising the condiment, bread and cheese markets.

Increasingly, through varietal selection and gene recombination, and using very large continuous or column fermentation, large firms are patenting organisms and processes and producing a wide range of medical and industrial products (and the associated ferment organisms). Very little attention is paid to assisting poor people to make the most of their foods, and this is what this book is about. — Bill Mollison

A truly fabulous book, a quirky gem, a classic. Mollison has written a comprehensive monograph on the international use of microbial fermentation in food and beverage production, from a cross-cultural, anthropological, and biological perspective. — Dr. Marion Nestle, Dept, of Nutrition and Food Studies, New York University

Topics covered:

  • Storing, Preserving and Cooking foods
  • Fungi, Yeast, Mushrooms and Lichens
  • Grains
  • Legumes
  • Roots, Bulbs, Rhizomes
  • Condiments, Spices and Sauces
  • Agricultural Composts, Silages and Liquid Manures
  • Fruits, Flowers, Nuts, Oils and Olives
  • Leaf, Stem and Aguamiels
  • Marine and Freshwater Products, Fish, Molluscs and Algae
  • Meats, Birds and Insects
  • Dairy Products
  • Beers, Wines and Beverages
  • Nutrition and Environmental Health

Currently the Permaculture Research Institute does not stock this product

This book can be purchased directly from Bill Mollisons’ Tagari Publications here, http://www.tagari.com/store/books/the-permaculture-book-of-ferment-and-human-nutrition/

Additional information

Weight 0.81 kg
Dimensions 28 x 21 x 1.8 cm

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The Permaculture Book of Ferment and Human Nutrition

$64.90

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