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But best of all
Foreword by Kenneth K
Gorgeously illustrated with hundreds of her beautiful color photographs
renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking
(Fermenting) Fermented Food Beverages in Nutrition (Clifford F. Gastineau, William J. Darby, & Thomas B. Turner, Editors) Norway But best of allIllus. 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
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