Fermentación

Why does fermentation occur? How was it applied in the past and where are the secrets of its future hidden? What are the most characteristic fermented products?. A book to explore the mysteries of this ancient preservation technique, from biological reasoning to the universe of flavors it is capable of creating. The journalist Matilde Fenestraz and the art historian Stéphane Ros make up a journey through the history of fermentation and its evolution from prehistory to the Middle Ages and the Renaissance. In a didactic and lively way, in Fermentation. History, uses and recipes also describe those contemporary historical milestones that revolutionized this process, such as pasteurization, discovered back in 1864. Likewise, the authors analyze issues present in the minds of many: the origin of bread, how taste works and why there are foods that please or do not please the palate depending on the area of the world in which they are consumed. After traveling in time, Fermentation. History, uses and recipes returns to delve into the main fermented foods, explaining their process and providing delicious recipes to understand, from the taste buds, why they are important. Dairy, hot sauces, bread or drinks such as beer, wine or kombucha are some of the protagonists of this chapter.