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'The permaculture book of ferment and human nutrition' by Bill Mollison

Posts: 203

Location: NNSW Australia

posted 6 years ago

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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

Contents:
Storing, preserving, cooking foods
The fungi, yeasts, mushrooms, lichens
The grains
The legumes
Roots, bulbs, rhizomes
Fruits, flowers, nuts, oils, olives
Leaf, stem, aguamiels
Marine and freshwater products, fish, molluscs, algae
Meats, birds, insects
Dairy products
Beers, wines, beverages
Condiments, spices, sauces
Agricultural composts, silages, liquid manures
Nutrition and environmental health.

Originally published: 1993

Examine your lifestyle, multiply it by 7.7 billion other ego-monkeys with similar desires and query whether that global impact is conscionable.

Staff note :

Good news. The Permaculture Book of Ferment and Human Nutrition is now back in print and available at https://www.tagari-usa.com/ferment-and-human-nutrition/. It's copyrighted, so the download at archive.org has been removed by the Internet Archive.

Tony Jennings

Posts: 44

Location: Western Washington

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posted 6 years ago

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Any chance you could provide a link? I searched archive.org for a variety of things and could not find it.

That being said, lots of information on Permaculture there.

There are two types of people in the world: Those who want to be left alone and those who will not leave them alone.

S Bengi

pollinator

Posts: 3828

Location: Massachusetts, Zone:6/7 AHS:4 GDD:3000 Rainfall:48in even Soil:SandyLoam pH6 Flat

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posted 6 years ago

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https://archive.org/details/FermentHumanNutritionMollison_201710/page/n1

Iterations are fine, we don't have to be perfect
My 2nd Location:Florida HardinessZone:10 AHS:10 GDD:8500 Rainfall:2in/mth winter, 8in/mth summer, Soil:Sand pH8 Flat

Staff note :

Now available at https://www.tagari-usa.com/ferment-and-human-nutrition/

Alder Burns

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Location: southern Illinois, USA

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posted 6 years ago

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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.

Jondo Almondo

Posts: 203

Location: NNSW Australia

posted 6 years ago

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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.

Right! We're on it! Let's get to work tiny ad!

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