- Food & Drink
The remarkable experiment in the latest food trend: eating only fermented foods.
On a cold new year’s day, homebrewer and writer Derek Dellinger began a journey that changed everything he thought he knew about fermented food and drink. For a whole year, he only consumed products created by microbes and became the living embodiment of its cultural and nutritional power: the Fermented Man.
In this highly entertaining book, Dellinger describes his year spent on this unorthodox diet, revealing the science of fermentation, its cultural history, culinary value and nutritional impact. He explains how fermentation occurs in the unlikeliest of foods and many unique delicacies, exploring the world of fermentation from foraging for living bacteria in supermarkets to an epic quest to Iceland for rotten shark meat. Along the way, he uncovers a wealth of forgotten, complex and surprisingly flavourful foods. With recipes for those eager to jump from page to kitchen, The Fermented Man is an adventure story, culinary history and science project all in one.
‘Explains the wide range of fermented foods, the role flavour plays, health benefits, and the basic processes, and he includes a few recipes’ Kirkus
‘An engaging writing style and keen sense of humour… with a Hemingwayesque sense of personal adventure’ Chronogram
‘Through his eyes and gut we get a unique invitation to taste a surprising array of foods as alive as our own bodies… Let this delicious state of affairs expand your mind – and what you eat’ David Montgomery and Anne Biklé, authors of The Hidden Half of Nature
‘An immersive look into this burgeoning food trend… Dellinger writes with authority, wit and purpose’ All About Beer
‘Dellinger’s task was fun, doable – and healthy! A very enjoyable read’ Sally Fallon Morell, President of the Weston A. Price Foundation