{ "items" : [
    { "id" : "http://dbpedia.org/resource/Wild_Fermentation"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation. While most of the conventional literature assumes the use of modern technology, Wild Fermentation focuses more on the practice and culture of fermenting food.The term \"wild fermentation\" refers to the reliance on naturally occurring bacteria and yeast to ferment food." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Wild Fermentation" ] ,
        "http://dbpedia.org/ontology/author" : [ "http://dbpedia.org/resource/Sandor_Katz" ] ,
        "http://dbpedia.org/ontology/dcc" : [ "641.7 21" ] ,
        "http://dbpedia.org/ontology/isbn" : [ "1-931498-23-7" ] ,
        "http://dbpedia.org/ontology/lcc" : [ "TP371.44 .K37 2003" ] ,
        "http://dbpedia.org/ontology/nonFictionSubject" : [ "http://dbpedia.org/resource/Fermentation_in_food_processing" ] ,
        "http://dbpedia.org/ontology/oclc" : [ "51967139" ] ,
        "http://dbpedia.org/ontology/publisher" : [ "http://dbpedia.org/resource/Chelsea_Green_Publishing_Co."] } } }
