Frédéric, a French culinary journalist, offers an engaging popular history of fermentation around the world, including evidence for its development in prehistory, its importance as a means of food preservation following the development of agriculture, its association with religious belief and ritual, its fundamental role in the production of some of the world’s finest food products, and its growing association with the concept of terroir, or taste of a place.
Sidebars throughout provide recipes for a variety of regionally distinctive fermented foods, such as Ethiopian hydromel and Singaporean oyster sauce.
En français. Hardcover. Color photographs throughout.