Fermentation
Fenestraz, Mathilde / Ros, Stephane
Yeasts and bacteria are the pioneers of life on earth They're present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world From hanging game to "age" in prehistoric times, to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition Through ...