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Featured in The Independent’s 7 best fermentation books 2020 This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation Koji: the next fermentation game …
Named a ‘Best Book of the Year’ by Kirkus Reviews ‘Urgent and eye-opening, the book serves as a loud-and-clear alarm.’ – The Boston Globe From an MIT scientist, mounting evidence …
A new "farm-to-closet" vision for the clothes we wear--by a leader in the movement for local textile economies There is a major disconnect between what we wear and our knowledge of …
The original Mid-Course Correction, published 20 years ago, became a classic in the sustainability field. It put forth a new vision for what its author, Ray C. Anderson, called the …
With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season. …
The original Mid-Course Correction, published 20 years ago, became a classic in the sustainability field. It put forth a new vision for what its author, Ray C. Anderson, called the …
Do Americans have the right to privately obtain the foods of our choice from farmers, neighbors, and local producers, in the same way our grandparents and great grandparents used …
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that …
From one of the Vogue Business 100 Innovators List - 2023 ‘[T]his wonderful project and book, executed with great charm and creativity, is an important message.’ Anya Hindmarch In …