I give this book 10 out of 10 acorns - it's a textbook that wouldn't be out of place in either agriculture or anthropology curriculums.
A classic text on fermentation from an anthropological/permacultural perspective.
Written in Mollison's inimitable style with his razor sharp intellect and acerbic wit.
An excellent history of human food preservation with lessons, recipes, techniques from the ages.
Best of all, it is freely available in a number of formats on the open-source book repository archive.org
It is a most excellent book, but it's a bit short of detail. It offers enough to excite about various ideas and practices, but doesn't really provide enough information to put many of them into practice. I strongly suggest doing other research (which is now easy with the internet) on any particular practice that might be of interest before jumping in and trying it out.
Location: NNSW Australia
posted 1 year ago
It's not full of complex modern recipes with 16 different herbs and spices, however it covers a lot of traditional methods of food preservation in it's most simple form. There are simple recipes for a vast number of foods, many of which have gone from staples to obscure trivia (aspic, anyone?).
I had a blast trying my hand at the sorghum, maize and banana beer recipes.
Alder Burns is right that this text is best supplemented with online resources. I particularly like the information at UNFAO when it comes to food preservation through fermentation.
Examine your lifestyle, multiply it by 7.7 billion other ego-monkeys with similar desires and query whether that global impact is conscionable.