The Fermented Food Stars Gallery
Chiefs: Ramon Gonzalez, Jyoti Prakash Tamang, Douwe van Sinderen, Jenn Mahoney, Ken Timmis
Humans have been producing fermented foods and drinks since around 11,000 BCE. Controlled microbial fermentation of ingredients of food materials has multiple benefits, including the addition of important nutrients lacking in the original product, making it more digestible, increasing its shelf life, creating new flavours and aromas, etc. Some of these changes provide health benefits. And because different parts of the world use different food materials and have different natural or cultured microbes that participate in the fermentations, there is an incredible diversity of fermented foods which may contribute significantly to cultural activities and identities. Let’s get acquainted with the value and rich diversity of these wonder foods!
Generic Issues
- The domestication of fermenting microbes: diversification and evolution
- The History of Fermented Foods