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Books > Food & Drink > General cookery > Preserving > General
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 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. Fermented Foods 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.
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