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Katz, Sandor Ellix, and Michael Pollan. 2012a. ‘Chapter 1: “Fermentation as a Coevolutionary Force”’. Pp. 1–16 in The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, VT: Chelsea Green Pub.
Katz, Sandor Ellix, and Michael Pollan. 2012b. ‘Chapter 2: “Practical Benefits of Fermentation”’. Pp. 17–36 in The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, VT: Chelsea Green Pub.
Katz, Sandor Ellix, and Michael Pollan. 2012c. ‘Chapter 4: “Fermenting Sugars into Alcohol: Meads, Wines and Ciders”’. in The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, VT: Chelsea Green Pub.
Katz, Sandor Ellix, and Michael Pollan. 2012d. ‘Chapter 5: Fermenting Vegetables (and Some Fruits Too), Pp. 136-190’. Pp. 136–90 in The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, VT: Chelsea Green Pub.
Katz, Sandor Ellix, and Michael Pollan. 2012e. ‘Chapter 7: “Fermenting Milk”’. Pp. 181–208 in The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, VT: Chelsea Green Pub.
Katz, Sandor Ellix, and Michael Pollan. 2012f. ‘Chapter 8: “Fermenting Grains and Starchy Tubers”’. Pp. 211–46 in The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, VT: Chelsea Green Pub.
Katz, Sandor Ellix, and Michael Pollan. 2012g. ‘Chapter 12: “Fermenting Meat, Fish, and Eggs”’. Pp. 337–68 in The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, VT: Chelsea Green Pub.
Kim, Chi-Hoon. 2016. ‘Chapter 3: “Kimchi Nation: Constructing ‘Kimjang’ as an Intangible Korean Heritage”’. Pp. 39–53 in Urban foodways and communication: ethnographic studies in intangible cultural food heritages around the world, edited by C. M. K. Lum and M. de Ferrière Le Vayer. Lanham, MD: Rowman & Littlefield.
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Kindstedt, Paul. 2005b. ‘Chapter 5: “The Eight Basic Steps of Cheesemaking”’. Pp. 79–122 in American farmstead cheese: the complete guide to making and selling artisan cheeses. White River Junction, VT: Chelsea Green Pub.
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Merwin, Ian A., Sarah Valois, and Olga I. Padilla‐Zakour. 2008. ‘Chapter 6: “Cider Apples and Cider‐Making Techniques in Europe and North America”’. Pp. 365–415 in Horticultural Reviews, Volume 34. Vol. 34. Hoboken, NJ: Wiley.
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West, Harry G. 2016. ‘Chapter 19: “Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection”’. Pp. 406–34 in The handbook of food and anthropology, edited by J. A. Klein and J. L. Watson. London, [England]: Bloomsbury Academic.
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