(Fermenting) Fermented Food Beverages in Nutrition (Clifford F. Gastineau, William J. Darby, & Thomas B. Turner, Editors) Norway Foreword by Kenneth K

Foreword by Kenneth K

Some chapter titles include

the range of international recipes spans the globe and are all simple

pictorial stiff wrappers

renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking

(Fermenting) Fermented Food Beverages in Nutrition (Clifford F. Gastineau, William J. Darby, & Thomas B. Turner, Editors) Norway Foreword by Kenneth KIllus. with drawings and photographs. Jacket. First Edition. NY: Academic Press, 1979. An important work on fermented beverages, especially alcoholic ones, that has become quite scarce. The book includes history, chemistry, anthropology, sociology, etc., and looks deeply at indigenous fermented beverages from the Americas, ancient Egyptian ferments, the consumption of beer and wine across the world, alcoholism, compounds identified in whiskey, wine