To the Best of Our Knowledge: Fermentation by Anne Strainchamps | Audiobook
Update: 2017-12-01
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Title: To the Best of Our Knowledge: Fermentation
Author: Anne Strainchamps
Narrator: Anne Strainchamps
Format: Original Recording
Length: 51 mins
Language: English
Release date: 12-01-17
Publisher: Wisconsin Public Radio (To the Best of Our Knowledge)
Genres: Radio & TV, Great Interviews
Summary:
Something's bubbling in American kitchens: a resurgence of interest in cultured and fermented foods. Fermentation revivalists share a slow food philosophy, a DIY approach to foodcraft, and a deep interest in the health of the American gut. Today, we explore fermentation culture in food, technology, art and science. [Broadcast Date: December 1, 2017]
Want more To The Best of Our Knowledge?
(P) and ©2017 Wisconsin Public Radio
Contact: info@hotaudiobook.com
https://hotaudiobook.com/free
Title: To the Best of Our Knowledge: Fermentation
Author: Anne Strainchamps
Narrator: Anne Strainchamps
Format: Original Recording
Length: 51 mins
Language: English
Release date: 12-01-17
Publisher: Wisconsin Public Radio (To the Best of Our Knowledge)
Genres: Radio & TV, Great Interviews
Summary:
Something's bubbling in American kitchens: a resurgence of interest in cultured and fermented foods. Fermentation revivalists share a slow food philosophy, a DIY approach to foodcraft, and a deep interest in the health of the American gut. Today, we explore fermentation culture in food, technology, art and science. [Broadcast Date: December 1, 2017]
Want more To The Best of Our Knowledge?
(P) and ©2017 Wisconsin Public Radio
Contact: info@hotaudiobook.com
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