Fermenting for the future : Japanese pickles and microbial foodways
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書誌事項
Fermenting for the future : Japanese pickles and microbial foodways
University of California Press, [2026]
- : cloth
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注記
Content Type: text (ncrcontent), Media Type: unmediated (ncrmedia), Carrier Type: volume (ncrcarrier)
Includes bibliographical references (pages 283-315) and index
収録内容
- Introduction
- Tsukemono in imperial Japan : industrial factories and the military
- Delocalization of tsukemono and loss of agrobiodiversity
- Antibiotic tsukemono and fermentation attunement
- Food with/out fūdo
- Kin-katsu : probiotic commodification
- Microbes that transpire
- Cultivating and living in between (awai)
- Conclusion
- Appendix : fermentation assemblages in Kyoto tsukemono
