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Adventures in Bubbles and Brine
What I learned from Nova Scotia's masters of fermented foods — craft beer, cider, cheese, sauerkraut and more.

By (author) Philip Moscovitch


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Come discover some of humanity's oldest foods and their uniquely Nova Scotian stories.


Biographical note (a single note referring to all contributors to a product – see PR.8.17 for a biography which is linked to a single contributor)

PHILIP MOSCOVITCH started experimenting with home fermentation more than a decade ago: baking sourdough bread, making wine with fruit from his backyard, brewing kombucha and preserving vegetables. Soon, this passion led him to writing about fermentation too. A National Magazine Award finalist and a graduate of Master's in Creative Non-Fiction from the University of King's College, Philip has appeared often on CBC Radio and is a regular contributor to Saltscapes and Halifax Magazine. He lives with his family in Glen Margaret, near Halifax.


Unpublished endorsement

There are many layers to enjoy in this beautifully written book — at once a travel memoir, a weave of personal histories, and an inspiring recipe collection — chronicling the exciting fermentation revival in Nova Scotia.


Unpublished endorsement

A beautiful window into the culture of fermentation in Nova Scotia.


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