Series · 4 volumes
Food & Science
Fermentation as both a biological process and a shared human story.
About the series
A four-volume reference series that follows fermentation through its science, its foods, its places and its place in contemporary life.
Each volume may be read independently, but together they form a comprehensive exploration of fermentation as both a biological phenomenon and a cultural legacy.
Volume I
Origins, Science & Foundational Techniques
The foundational volume. What fermentation actually is, the six families through which it can be understood, the microorganisms and conditions involved, and the relationship between fermentation and human health.
Volume II
The Living World of Fermentation
From principles to the foods themselves. Organised by ingredient, Volume II explores how vegetables, fruits, grains, legumes, dairy, seafood, meat, beverages, herbs and condiments are transformed across cultures and traditions.
Volume III
The Living World of Fermentation
Fermentation followed through geography, history and culture — how climate, agriculture, religion, migration and trade have shaped regional traditions.
Volume IV
The Living World of Fermentation
Fermentation in contemporary life — nutrition, health, sustainability, biodiversity, food security, culinary innovation and developing research.
Four complementary perspectives
Microorganisms, enzymes, ecosystems and the biological processes that make fermentation possible.
Volume I · The Living World of FermentationIngredients, techniques and the extraordinary variety of foods transformed through fermentation.
Volume II · The Fermented PantryGeography, culture, climate, history, migration and traditions across regions.
Volume III · Fermentation Around the WorldHealth, nutrition, sustainability, biodiversity and fermentation’s continuing place in modern life.
Volume IV · Fermentation for LifeFollow the connections
Fermentation makes more sense when its connections are visible. A microorganism introduced through biology may later appear in foods from several parts of the world. The same subject returns from a different perspective — science explains what is happening, a food shows what that process produces, and history and geography reveal how people learned to use it and how the knowledge travelled.
01 — Microorganism
Bacteria, yeasts and filamentous fungi — the living workforce behind every ferment.
Follow one thread: the soybeanMoulds such as those used in koji and tempeh; Bacillus in natto.
Bacteria, yeasts and filamentous fungi — the living workforce behind every ferment.
Follow one thread: the soybeanMoulds such as those used in koji and tempeh; Bacillus in natto.
Microbes and their enzymes act on sugars, starches and proteins, changing the food’s chemistry.
The soybeanMould fermentation and alkaline fermentation.
The raw material shapes what is possible — its sugars, proteins, water and structure.
The soybeanSoybeans.
The same broad principles yield remarkably different foods.
The soybeanMiso, soy sauce, natto and tempeh.
Climate influences what can be grown and which microorganisms thrive.
The soybeanJapanese, Korean, Chinese and Indonesian traditions.
Religion, custom and taste shape what communities prepare and eat.
The soybeanFoods that remain central to national cuisines.
Trade and migration carry ingredients and techniques across borders.
The soybeanFermented foods as records of human movement and exchange.
Around the world
Fermentation was never the invention of a single civilisation. Similar practices emerged independently wherever people lived closely with food, seasons and the natural environment — communities separated by thousands of kilometres finding their own solutions to a common problem.
Sauerkraut · Cheese
Shredded cabbage beneath layers of salt; cheesemaking along numerous paths.
Yoghurt
Milk fermented into yoghurt.
Kimchi
Vegetables developed into countless forms of kimchi, shaped by regional ingredients.
Miso · Soy sauce · Natto
Soybeans became foods that remain central to the country’s cuisine.
Tempeh
Soybeans transformed by Rhizopus moulds.
Cereals, legumes, roots and seeds fermented to improve safety, digestibility and nutritional value.
Indigenous communities developed methods suited to their own crops, climates and cultural practices.
Bread · Vinegar
A few familiar examples, not a complete list. Every culture represented contributes to the global story of fermentation.
Traditional Knowledge
People fermented food successfully for thousands of years before microorganisms could be observed or explained. Their knowledge developed through experience, observation, necessity and the passing of techniques from one generation to another.
Modern Science
Microbiology gives us new ways to understand processes that traditional fermenters learned through generations of practice. Where research provides a clear explanation, it can deepen our understanding of an old practice. Where evidence remains uncertain, that uncertainty should remain visible.
Science does not replace tradition. It offers another way of seeing it.
Fermentation preserves through change.
The library
