Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Fermentation: The History and Science of How Microbes Made Civilisation: A Curious Reader's Guide to Ancient Brewing, Pasteur's Revolution, Microbial

Fermentation: The History and Science of How Microbes Made Civilisation: A Curious Reader's Guide to Ancient Brewing, Pasteur's Revolution, Microbial

Thorne, Marcus V.

Paperback

Sports GeneralBiologyGeneral Beverages

ISBN13: 9798188013622
Publisher: Independently Published
Published: Jul 19 2026
Pages: 164
Weight: 0.50
Height: 0.35 Width: 6.00 Depth: 9.00
Language: English

Fermentation fed the first cities, defeated infectious disease, and may reshape the food supply again. This is its complete history and science.

Fermentation is among the oldest and most consequential of all human technologies. Before agriculture, there was probably fermentation: the discovery that crushed grains and fruits left in the right conditions would transform into something that kept longer, tasted different, and had effects on the body that could not be explained for five thousand years. Beer and bread in ancient Mesopotamia, wine across the Mediterranean world, miso and soy sauce in China and Japan, injera in Ethiopia, kefir in Central Asia, chicha in the Andes, tempeh in Indonesia: all of these are fermentation, and together they represent one of the most globally diverse and culturally embedded of all human food traditions. Yet what fermentation actually is, in the biochemical sense, was not understood until Louis Pasteur's work in the 1850s and 1860s demolished the theory of spontaneous generation and laid the foundations for germ theory, food science, and modern medicine.

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