Fernando Goldenstein Carvalhaes, Leonardo Alves de Andrade

Brazilian Way Fermentation (eBook, ePUB)

Explore the Universe of Fermented Foods with Brazilian Ingredients
Fotograf: Musa, Ding / Redaktion: Instituto Brasil a Gosto / Übersetzer: Debasse, Julia

• Format: ePub

Produktbeschreibung

Nowadays the excessive consumption of foods that undergo mass industrialization, with systematic adding of preservatives, is opposed to a more natural and healthy diet. Therefore, to record and promote these ancient food production and preservation techniques is to exercise citizenship, empower individuals that often have already been deprived of some of the most important items of daily life. In this book, with 89 recipes, readers will learn in a simple, clear and objective way the theory and practice to make, at home, kombuchas, natural sodas, preserves, vinegars, beers and much more.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Editora Melhoramentos
• Seitenzahl: 230
• Altersempfehlung: ab 16 Jahre
• Erscheinungstermin: 17. September 2020
• Englisch
• ISBN-13: 9786555392166
• Artikelnr.: 60803400

Autorenporträt

Fernando Goldenstein Carvalhaes has a bachelor's in Physics and a Master's in Biophysics (both from USP); he taught physics, science epistemology and research methodology in schools, universities, and corporations before founding Companhia dos Fermentados, a food and beverages industry that rescues ancient techniques for producing food in an artisanal and natural way. He founded and teaches at Escola Fermentare, which has over 18 courses about all kinds of subjects about the topic, and gives classes all over Brazil at SESCs, SENACs, restaurant schools, industries, and gastronomy universities, besides his own venue in São Paulo. Leonardo Alves de Andrade has a bachelor's in graphic and digital design by the Instituto Europeu de Design (IED - SP) and photography by the Escola Panamericana de São Paulo. With Fernando Goldenstein, he created Companhia dos Fermentados and Escola Fermentare. He actively works alongside the Department of Agriculture, Livestock, and Supply (MAPA) to create a standard for identity and quality for kombucha in Brazil, and he also founded ABKOM (Brazilian Kombucha Association). Brasil a Gosto Institute's mission is to uncover, preserve and spread Brazilian cuisine. Research is one of the cornerstones of this work, encouraging us to not only look closely at traditions but also at the trends that impact food.