Part 1/11:
The Art and Science of Fermentation: A Global Journey Through Traditional and Modern Flavors
Fermentation is an ancient art that has shaped human cuisine for millions of years, originating from a simple biological accident when a primate consumed a rotting fruit. This event, occurring roughly ten million years ago, initiated a process that altered our genomes and unlocked our body's ability to digest fermented foods. Since then, cultures worldwide have harnessed invisible biocultures—microorganisms such as bacteria, yeasts, and molds—to transform exotic fruits and grains into a vast array of flavors and culinary staples.