Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery

Authors

Ken Albala, University of the PacificFollow

Files

Document Type

Contribution to Book

Department

History

Book Title

Cured, Fermented and Smoked Foods

Editor(s)

Helen Saberi

Buy Link

https://www.amazon.com/Cured-Fermented-Smoked-Foods-Proceedings/dp/1903018854

Find in WorldCat

https://www.worldcat.org/title/cured-fermented-and-smoked-foods-proceedings-of-the-oxford-symposium-on-food-and-cookery-2010/oclc/704382758&referer=brief_results

ISBN

978-1903018859

Publication Date

1-1-2011

Publisher

Oxford Symposium/Prospect

City

Totnes, Devon, England

First Page

30

Last Page

39

Keywords

Food Studies

Disciplines

Food Security | History | Sociology

Comments

Originally presented at Oxford Symposium on Food and Cookery 2010: Cured, Fermented and Smoked Food. See the entry on the conference presentation in Scholarly Commons by clicking here.

Recommended Citation

Albala, K. (2011). Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery. In Helen Saberi (Eds.), Cured, Fermented and Smoked Foods (30–39). Totnes, Devon, England: Oxford Symposium/Prospect
https://scholarlycommons.pacific.edu/cop-facbooks/45