When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s

Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews be

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food