Fermentation - A Natural History

Fermentation is a magical collaboration between people and bacteria. This book illuminates the natural history of fermentation as a process and concept, covering practices used in cultures around the world with many practical benefits, as well as scientific and mythological understandings, and cutting-edge experimentation.

The Studies in Nature series offers close observations, passionate research, and natural obsessions on a variety of nature-related topics. Featuring illustrations by Stacy Hsu and black and white photography, they offer big ideas in a small, giftable, and collectible package.

About the author

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, he is the author of five books: Wild Fermentation; The Revolution Will Not Be Microwaved; The Art of Fermentation; Fermentation as Metaphor; and his latest, Fermentation Journeys. The Art of Fermentation, which received a James Beard award and has been widely translated, was selected by the New York Times as one of "The 25 Most Influential Cookbooks From the Last 100 Years." Sandor's books, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. For more information, check out his website www.wildfermentation.com.

Product details

• Authors: Sandor Ellix Katz
• Publisher: Workman
• Languages: English
• Product format: Hardback
• Release: 10.09.2026
• EAN: 9781643265513
• ISBN: 978-1-64326-551-3
• No. of pages: 144
• Illustrations: 14 images, 30 illustrations
• Subjects: Non-fiction book > Nature, technology > Nature: general, reference works; NATURE / Essays, COOKING / Essays & Narratives, COOKING / Methods / Canning & Preserving, natural history, Cookery / food & drink etc, Cookery: preserving and freezing, Nature and the natural world: general interest, Preserving & freezing, Cookery / food and drink / food writing / cookbooks