The Fermented Man

A Year on the Front Lines of a Food Revolution

De: Derek Dellinger

Narrado por: Sean Crisden

On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage - and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power - he became the Fermented Man.

In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful.

©2016 Derek Dellinger (P)2017 Tantor

Reseñas de la Crítica

"Dellinger ably explains the wide range of fermented foods, the role flavor plays, health benefits, and the basic processes, and he includes a few recipes." ( Kirkus)

Final chapter says it all

The book while very well written does not go into the details of fermentation. I concede that this is not the story he is telling and the story presented is very good. The final chapter, while not a summary of the book, is a good description of what was in the book. I would recommend this to anyone interested in adding fermented foods to your diet.

Entry level book on the fun of fermentation

Inspiring book!
Read all the books the author mentions.
I’ve read them so the book felt a little redundant to me.

Wish the author would have mentioned a positive or negative effect on digestion doing such a diet. He’s pretty vague about such details.

The narrator also reads The Art of Fermentation, so it makes the book feel like an extension of the Sandor Ellix Katz book.

If you want to get inspired about fermentation and are a new to fermentation, this is a great book. If you’ve read Michael Pollan and Sandor Ellix Katz skip this book or recommend it to someone new to fermentation.

What a fun fermented journey!