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Fermented Empire is a gripping high school thriller that delves into the dark and dangerous world of underground enterprise. Javier Torres and Alex, two wealthy teenagers bored with their privileged lives, decide to turn their school into a thriving, illegal empire by creating and selling their own brand of fermented alcohol. What starts as a thrill-seeking venture quickly spirals into a high-stakes operation, where every move could mean the difference between success and catastrophe. As their empire grows, so do the risks. Javier and Alex navigate a treacherous landscape filled with rivals, betrayals, and the constant threat of exposure. Guided by the cunning and enigmatic Uncle Leo, the duo learns that power comes at a steep price. Their once-solid friendship is tested as they descend deeper into a world of deceit, manipulation, and violence. When they cross paths with Gregory Foster, a man driven by revenge, and face off against those who would stop at nothing to see them fall, Javier and Alex must use every ounce of their wit and cunning to survive. But in a world where trust is a luxury and enemies are everywhere, how far will they go to protect their empire—and each other? Fermented Empire is a story of ambition, loyalty, and the corrupting influence of power. In this dangerous game, there are no heroes—only those who are willing to do whatever it takes to come out on top.
How and why did the early church grow in the first four hundred years despite disincentives, harassment, and occasional persecution? In this unique historical study, veteran scholar Alan Kreider delivers the fruit of a lifetime of study as he tells the amazing story of the spread of Christianity in the Roman Empire. Challenging traditional understandings, Kreider contends the church grew because the virtue of patience was of central importance in the life and witness of the early Christians. They wrote about patience, not evangelism, and reflected on prayer, catechesis, and worship, yet the church grew--not by specific strategies but by patient ferment.
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive
Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare’s possible future. Along the way, we learn about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser known ferments—African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world’s fermented foods need look no further than this timely, necessary work.
How did beer become one of the central commodities associated with the German nation? How did a little-known provincial production standard DS the Reinheitsgebot, or Beer Purity Law DS become a pillar of national consumer sentiments? How did the jovial, beer-drinking German become a fixture in the global imagination? While the connection between beer and Germany seems self-evident, A Nation Fermented reveals how it was produced through a strange brew of regional commercial and political pressures. Spanning from the late nineteenth century to the last decades of the twentieth, A Nation Fermented argues that the economic, regulatory, and cultural weight of Bavaria shaped the German nation in profound ways. Drawing on sources from over a dozen archives and repositories, Terrell weaves together subjects ranging from tax law to advertising, public health to European integration, and agriculture to global stereotypes. Offering a history of the Germany that Bavaria made over the twentieth century, A Nation Fermented both eschews sharp temporal divisions and forgoes conventional narratives centered on Prussia, Berlin, or the Rhineland. In so doing, Terrell offers a fresh take on the importance of provincial influences and the role of commodities and commerce in shaping the nation.
This book was published in June 1994 by a French publisher and became the winner of the Organization of American Historians foreign language book prize. The Nationalist Ferment contributes significantly to the renewal of early U.S. diplomatic history. Since the 1980s, a number of diplomatic historians have turned aside from traditional diplomatic issues and sources. They have instead focused on gender, ethnic relationships, culture, and the connections between foreign and domestic policy. Rossignol argues that in the years 1789-1812 the new nation needed to assert its independence and autonomous character in the face of an unconvinced world. After overcoming initial divisions caused by foreign policy, Americans met this challenge by defining common foreign policy objectives and attitudes, which both legitimized the United States abroad and reinforced national unity at home. This book establishes the constant connections between domestic and international issues during the early national period.
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.