{"product_id":"fermenting-for-the-future-japanese-pickles-and-microbial-foodways-paperback","title":"Fermenting for the Future: Japanese Pickles and Microbial Foodways - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAya Hirata Kimura\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eFermenting for the Future\u003c\/i\u003e reveals the fascinating story of \u003ci\u003etsukemono\u003c\/i\u003e, the rich variety of pickles that have been an integral part of the Japanese diet for over a thousand years. Today, industrial pasteurization and declining agrodiversity have led to the disappearance of many of the hundreds of traditional tsukemono along with their benefits to human health. While fermenting vegetables and fruit was once a task of domestic drudgery, Aya Hirata Kimura shows how the art of tsukemono can now be appreciated as a catalyst for sociocultural change amid a growing awareness of the drawbacks of antibiotic modernity. By examining the complex socio-environmental facets of tsukemono, Kimura deepens our understanding of how the modernization of food and agriculture transform not only human relationships to plants and the land but also the microbial diversity in our food systems and bodies.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"\u003ci\u003eFermenting for the Future\u003c\/i\u003e shines as a stunning example of what Aya Kimura does best: take an everyday food item (here, Japanese pickles), chew through its microbial histories, and finally reassemble, raising questions we didn't even know to ask. Astonishing.\"--Christine R. Yano, author of \u003ci\u003ePink Globalization: Hello Kitty's Trek Across the Pacific\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"In this fascinating account of tsukemono's commercialization and contemporary efforts to recover its probiotic capacities, Kimura reveals a good deal of indeterminacy, much like outcomes of fermentation itself.\"--Julie Guthman, author of \u003ci\u003eThe Problem with Solutions: Why Silicon Valley Can't Hack the Future of Food\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"With clear and crisp prose, Kimura takes us into the intricate world of tsukemono--modest yet essential to Japanese food culture. An amazing read that traces microbial, social, and political entanglements and enriches our sense of human existence as entangled with food and the environment.\"--Shiho Satsuka, author of \u003ci\u003eNature in Translation: Japanese Tourism Encounters the Canadian Rockies\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"\u003ci\u003eFermenting for the Future\u003c\/i\u003e will help scholars across disciplines understand the importance of microbial diversity in agriculture, food manufacturing and retailing, environment, and human health.\"--Keiko Tanaka, Professor of Rural Sociology, University of Kentucky\u003c\/p\u003e\u003cp\u003e\"A conceptually rich and engaging account of the many lives and aliveness of fermented vegetables in Japanese cuisine. Kimura carefully traces the connections between the microbial cultures within tsukemono and the culinary, sensual, ecological and political dynamics of tsukemono production, retailing, and consumption.\"--Gyorgy Scrinis, author of \u003ci\u003eNutritionism: The Science and Politics of Dietary Advice\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 21, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":53329615847731,"sku":"9780520410015","price":60.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/ZysTX5KQI9780520410015.webp?v=1778171436","url":"https:\/\/www.vysn.com\/en-ca\/products\/fermenting-for-the-future-japanese-pickles-and-microbial-foodways-paperback","provider":"VYSN","version":"1.0","type":"link"}