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renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking
price clipped at lower flap corner
the range of international recipes spans the globe and are all simple
Gorgeously illustrated with hundreds of her beautiful color photographs
Some chapter titles include
(Fermenting) Fermented Food Beverages in Nutrition (Clifford F. Gastineau, William J. Darby, & Thomas B. Turner, Editors) Norway renowned primatologist Richard Wrangham presentsIllus. with drawings and photographs. Jacket. First Edition. NY: Academic Press, 1979. An important work on fermented beverages, especially alcoholic ones, that has become quite scarce. The book includes history, chemistry, anthropology, sociology, etc., and looks deeply at indigenous fermented beverages from the Americas, ancient Egyptian ferments, the consumption of beer and wine across the world, alcoholism, compounds identified in whiskey, wine
