Fermenting for the Future: Japanese Pickles and Microbial Foodways
Author:   Aya Hirata Kimura
Publisher:   University of California Press
ISBN:  

9780520410015


Pages:   336
Publication Date:   21 April 2026
Format:   Paperback
Availability:   Out of stock   Availability explained
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Fermenting for the Future: Japanese Pickles and Microbial Foodways


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Author:   Aya Hirata Kimura
Publisher:   University of California Press
Imprint:   University of California Press
ISBN:  

9780520410015


ISBN 10:   0520410017
Pages:   336
Publication Date:   21 April 2026
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Contents   Introduction   Part 1. Antibiotic Modulations 1. Tsukemono in Imperial Japan: Industrial Factories and the Military 2. Delocalization of Tsukemono and Loss of Agrobiodiversity 3. Antibiotic Tsukemono and Fermentation Attunement   Part 2. Probiotic Turns 4. Food With/Out Fūdo 5. Kin-katsu: Probiotic Commodification 6. Microbes That Transpire 7. Cultivating and Living In Between (Awai) Conclusion   Acknowledgments Appendix: Fermentation Assemblages in Kyoto Tsukemono Glossary of Terms Notes Bibliography Index  

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