[Sca-cooks] Cultures and Cultures: Fermented Foods as Culinary "Shibboleths"
David Walddon
david at vastrepast.com
Wed Mar 7 18:10:39 PST 2012
So interesting.
I hope Ref saw this article.
If not I will share with him.
His Viking Food Research is looking at a sour palate from similar types of culturing.
Eduardo
On Mar 7, 2012, at 8:17 PM, Jim and Andi Houston wrote:
> Completely fascinating article on cultural significance of fermented foods.
>
>
>
> Cultures and Cultures: Fermented Foods as Culinary "Shibboleths"
>
>
>
> http://wheatoncollege.edu/faculty/files/2011/07/BrumbergDexter.pdf
>
>
>
> Now I'm off to go put my pleasantly sharp homemade lacto-fermented
> sauerkraut in jars!
>
> Madhavi
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
More information about the Sca-cooks
mailing list