Wild fermentation: the flavor, nutrition, and craft of live-culture foods

Cultural context: the making of a fermentation fetish --

Cultural rehabilitation: the health benefits of fermented foods --

Cultural theory: human beings and the phenomenon of fermentation --

Cultural homogenization: standardization, uniformity, and mass production --

Cultural manipulation: a do-it-yourself guide --

Vegetable ferments --

Bean ferments --

Dairy ferments (and vegan alternatives) --

Breads (and pancakes) --

Fermented-grain porridges and beverages --

Wines (including mead, cider, and ginger beer) --

Beers --

Vinegars --

Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change.