Discover the fascinating science, rich history, and deep cultural significance of fermented foods and beverages, from French wines to Japanese tofu.

Through more than 125 ready-reference entries, this book examines fermented foods from a variety of perspectives, including how they're made, their effects on health, their impact on the history of human civilization, and their role in defining the flavors of national and regional cuisines. Entries on individual fermented foods include information about their historical development, variations, flavor profile, and cultural significance. Each entry includes cross-referencing and a list of further readings, allowing readers to both broaden and deepen their understanding of the subject. Sidebars supplement the main text, offering bite-sized, high-interest facts, and anecdotes.

Fermented foods date back thousands of years. Ancient civilizations across the globe independently discovered the process of fermentation, likely by accident, and quickly recognized its value in preserving food and enhancing flavors. From the earliest forms of yogurt and cheese to the development of beer, wine, and various types of pickles and sauces, fermentation has played a crucial role in human diets and cultures for millennia. Fermented foods are deeply intertwined with traditions and identities and often play a central role in celebrations, rituals, and everyday meals. Beyond their importance as a form of cultural heritage, fermented foods provide unique health benefits but can also carry serious risks.