The resource has been added to your collection
Each of this feature's nine paragraphs describes a fact about food produced through fermentation around the globe. The facts present a mix of history and science. For example, one paragraph explains how pickles were instrumental in Spain's discovery of America, while another reveals why modern-day outdoor fermentation vats are intentionally left uncovered. Another paragraph summarizes how osmosis and the bacteria involved in pickling can make vegetables more vitamin-rich. In addition, historical examples of food fermentation in countries as diverse as China, Scotland, and the Pacific Islands are given. Copyright 2005 Eisenhower National Clearinghouse
This resource has not yet been reviewed.
Not Rated Yet.