Fermented Foods : The History and Science of a Microbiological Wonder

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. 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 often whimsical histories of fermented breads, dairy, vegetables and meat, and to speculate on fermented fare's possible future. Along the way, readers will learn, among other things, about Roquefort cheese's fabled origins, the scientific drive to brew better beer, and the then-controversial biological theory that saved French wine. Baumgarthuber also makes several detours into lesser-known territory - African beers, the formidable cured meats of subarctic latitudes, and the piquant, sometimes deadly products of Southeast Asia. It is a fun, yet comprehensive and timely survey of the world's fermented foods. A fun yet comprehensive celebration of the world's fermented food and drink.