Fermented Foods: The History and Science of a Microbiological Wonder

Fermented Foods explores the history and science of enduring food and drink, including wine, beer, bread, dairy, vegetables, and meat. It also covers lesser-known territories like African beers, subarctic cured meats, and Southeast Asian products.

Format: Hardback
Length: 224 pages
Publication date: 15 March 2021
Publisher: Reaktion Books

Fermented Foods takes readers on a captivating journey through the history and science of some of the world's most enduring food and drink. It begins with a exploration of wine, beer, and other heady brews, delving into the often whimsical stories behind fermented breads, dairy, vegetables, and meat. The book then speculates on the potential future of fermented foods, offering insights into the scientific drive to brew better beer, the fabled origins of Roquefort cheese, and the controversial biological theory that saved French wine.

Along the way, readers will discover a wealth of information, including the science behind fermentation, the cultural significance of fermented foods, and the diverse range of flavors and textures they offer. The book also makes several detours into lesser-known territories, such as African beers, the formidable cured meats of subarctic latitudes, and the piquant, sometimes deadly products of Southeast Asia.

Written in a lively and accessible style, Fermented Foods is a fun, yet comprehensive and timely survey of the world's fermented foods. Whether you're a food lover, a scientist, or simply curious about the origins and evolution of your favorite dishes, this book will provide you with a wealth of knowledge and inspiration.

Weight: 416g
Dimension: 143 x 223 x 24 (mm)
ISBN-13: 9781789143751