Book of the Week: The Art of Fermentation

26 Jan 2014

I decided to read The Art of Fermentation after hearing an interview with the author on Science Friday. Fermented foods are a large part of many cultures. It seems that I like reading about fermentation since I already read a book on making alcohol from various plants. I liked this book more than the Drunken Botanist, which was more of a coffee table book. Health When I first read the author’s bio of being a HIV+ homosexual hippy, I was worried the health section of the book would be all touchy-feely without science substance. My worries were unfounded. The bacteria around us and inside us have a large influence on our health and well being. Our ancestors have evolved in a bacteria filled environment, so one would believe that there may be some dependence on them. After all, mitochondria used to be outside our cells and now live inside them. Fermentation is about creating a controlled environment, such that the good bacteria may live. Everybody eats fermented foods, but most people don’t like bacteria. A consequence of this is the rise in allergies linked to the war on bacteria. Food There are so many different types of fermented food. Best to just read the book and then start fermenting yourself.