FINAL PROJECT: Abstract and Reader's Reponse > Introduction to Fermentation Science in the Kitchen

Fermentation is a metabolic process that mircoorganisms use in the absence of oxygen to produce specific by products like alcohol, acids, and others. Fermentation has been used since the Neolithic period and is still used today by a variety of cultures to make a range of dishes and beverages. The exigence for fermented products is that with a current need to improve health through diet, many fermented food provide an excellent nutritional value through probiotic and other beneficial effects. In addition, many fermented products are created simply to retain historical culture or for social purposes. This document will focus on the basic fermentation biology while using three examples of fermented products (beer/wine, cheese, and yogurt). These types of products are easy for beginning fermentation enthusiasts since not much ingredients or tools are needed to get started. Having a basic understanding behind the science of fermentation and how to create a few fermented products will help a person became a better scientist and chef.

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Reader's profile: I imagine a reader who knows about these foods since they are so common in households. However I anticipate the reader will not be aware what fermentation actually entails and what the process behind it is.

Reader's Response: Seems interesting how one could make such main stream foods like beer/wine, yogurt, and cheese with not that many ingredients. However it seems like fermentation of selected food takes a while and I wonder if there a faster recipes. I also wonder, if I really like the process, if the author points my direction to other resources to help me expand my fermentation knowledge.
May 7, 2015 | Unregistered CommenterRR
R -- how well established are the health claims? Be sure to look at the peer-reviewed literature for some of that discussion. Then, you can also note the historical use for food preservation. Of course, deliciousness needs no sources, truly. :) However, can you look at the interesting taste aspect? Some people do not like the tang of fermented items.

What about safety? Is that a concern of the reader? For the reader you mention, what about suggesting some brands of food. We can enjoy products, as well as consider making our own foods.

And, the web curation of sites, including blogs, will be interesting and helpful. :)
May 7, 2015 | Registered CommenterMarybeth Shea