Small Batch: Pickles, Cheese, Chocolate, Spirits, and the by Suzanne Cope

By Suzanne Cope

Artisanal meals are coming round again as increasingly more humans search to inventory their pantries, and their bellies, with hand made or in the neighborhood grown and made meals. strong point markets and sections at grocery shops are catering to this new wish for the targeted, the original, the rigorously made meals. Small Batch: Pickles, Cheese, Chocolate, Spirits and the go back of Artisanal meals colorfully info the panorama of the latest wave of the artisanal meals revolution via 4 meals that whet our appetites for forte. contemplating the historical past and the cultural matters surrounding the resurgence of craft meals, together with the evolving definition of terroir, the significance of narrative in valuing artisanal nutrition, and how that those current foodstuff traits hook up with and upend their wealthy historical past, Small Batch seeks to outline and replace the time period "artisanal" and provides perception into the impacts, demanding situations, and identification of meals artisans this present day. Suzanne Cope sumptuously surveys the collective historical past of the construction of cheese, pickles, chocolate, and alcoholic spirits, and brings this narrative to the current by way of incorporating interviews with over fifty sleek artisans. Cope info the impacts, demanding situations, and evolving identification of those sleek craft industries and locations them in context in the fresh resurgence and progress of the artisanal section of the industry. Readers attracted to craft meals, and what it capability to be an artisan, will locate right here a desirable heritage and updating of either.

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Additional info for Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods (Studies in Food and Gastronomy)

Example text

During the recession that was caused, many believe, by greedy corporations, consumers preferred to give their money to small start-ups, craftspeople whose stories they also wanted to know, much like those of the farmers a few years prior. This growing food revolution was also catering to the new “foodie” culture— those who were inspired by the Food Network and wanted more complicated techniques, new and interesting flavor profiles, or food with a story—people for whom traditional fare was not adventurous enough, or did not reflect their own personality.

Also common among some non-fermenting picklers with whom I spoke was the connection to family knowledge attained through pickling. Learning to pickle from a family member was the most popular form of home preserving education in both a 1975 and a 2001 survey—although one wonders if that has changed in the past decade-plus as pickling classes have proliferated. Travis Grillo of Grillo’s Pickles, and Betsey Wilton of Our Favorite Foods, were among the picklers who noted that they used, at least initially, a family recipe to make pickles for personal consumption and gifts, but, for similar reasons, decided to turn their pickling passion into a business.

Fermenters Uri Laio of Brassica and Brine, Alex Hozven of Cultured Pickles, and Julie O’Brien and Richard Climenhage of Firefly Kitchens are also committed to the health aspect of their product for consumers and the environment. While those committed to lacto-fermented foods have long been on the fringe, these ideas of healthy eating are starting to become more mainstream, like the organic and the locavore movements of the past few decades. What is different, however, among all of these picklers—and across the various industries—is the increased integration of the new “hip entrepreneur” into the traditional food marketplace—which is different from the hippies and back-to-the-landers of the first countercuisine movement who were either content to stay on the fringe, never compromising their initial mission—or grew to a point where they were no longer representing the health foods and claims that first inspired them.

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