"I am not one who was born in the custody of wisdom. I am one who is fond of olden times and intense in quest of the sacred knowing of the ancients." Gustave Courbet

13 June 2012

Fermentation.


The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic organisms that extend their usefulness and enhance their flavors.

The process of fermenting our food isn't a new one: Evidence indicates that early civilizations were making wine and beer between 7,000 and 8,000 years ago — and bread even before that.

But was exactly is fermentation? And how does it work?


Read the rest at NPR.

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