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    Biology Bibliographysources

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    This document contains summaries of 5 sources that discuss the history and culture of fermented foods around the world. The sources describe how fermentation was discovered, traditional fermented dishes from different regions including sauerkraut, kefir, natto and gundruk, "stinky" foods enjoyed as delicacies in various cultures like surstromming and hakarl, and a video where Sandor Katz discusses the art of fermentation and how to make kimchi and sauerkraut.

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    Biology Bibliographysources

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    api-283807234
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    This document contains summaries of 5 sources that discuss the history and culture of fermented foods around the world. The sources describe how fermentation was discovered, traditional fermented dishes from different regions including sauerkraut, kefir, natto and gundruk, "stinky" foods enjoyed as delicacies in various cultures like surstromming and hakarl, and a video where Sandor Katz discusses the art of fermentation and how to make kimchi and sauerkraut.

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    This document contains summaries of 5 sources that discuss the history and culture of fermented foods around the world. The sources describe how fermentation was discovered, traditional fermented dishes from different regions including sauerkraut, kefir, natto and gundruk, "stinky" foods enjoyed as delicacies in various cultures like surstromming and hakarl, and a video where Sandor Katz discusses the art of fermentation and how to make kimchi and sauerkraut.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    20 views2 pages

    Biology Bibliographysources

    Uploaded by

    api-283807234
    This document contains summaries of 5 sources that discuss the history and culture of fermented foods around the world. The sources describe how fermentation was discovered, traditional fermented dishes from different regions including sauerkraut, kefir, natto and gundruk, "stinky" foods enjoyed as delicacies in various cultures like surstromming and hakarl, and a video where Sandor Katz discusses the art of fermentation and how to make kimchi and sauerkraut.

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    of 2

    Source:

    Shurtleleff,William."SoyInfoCenter."
    ABriefHistoryofFermentation,EastandWest
    .
    SoyfoodsCenter,2004.Web.12Mar.2015.

    Summary:Thisarticle,publishedbysoyfoodscenter,talksaboutthebriefhistoryoffermenting
    foods.Thearticlesaysthatthemicrobesandbacteriathatareresponsibleforfermentationwere
    seenthroughanearlymicroscopeinthe1500s,itwasn'tuntilalmost300yearslateruntilsome
    sortofconnectionwasmadetothefermentingfood.AfrenchchemistnamedLouisPastuerwas
    theonetocomeforwardwithsolidevidencethatthesebacteriawerebreakingdownthefood.
    ThenthearticlegoesintothehistoryoffermentedfoodsinAsia.Ittalksabouthowthefoodkoji,
    canbedatedbackto300BCinChina.

    Source:
    Bryers,Branden."TheFermentedFoodPodcast."
    Episode3:SourCabbages
    .Fermup,
    n.d.Web.12Mar.2015.

    Summary:ThisisapodcastfromFermUp,andtheytalkaboutabriefexplanationof
    fermentation,andtheygoindepthaboutmakingsauerkraut.Theygointohowsauerkrautis
    reallyeasytomake,butthereareafewthingsthatyouhavetokeepinmind.Youhavetomake
    surethateverythingissupersanitizedbecauseyoudontwantanyotherbacteriainyourbrine.
    Youhavetoshredupthecabbageandaddsalt.Sauerkrautistraditionallymadeinwooden
    barrels.Andcabbageis9095percentwater.Thatiswhywhenyouaddsalt,itdrawsoutthe
    water.

    Source:Tamang,JyotiP."BenefitsofTraditionalFermentedFoodsOurWorld."
    Benefitsof
    TraditionalFermentedFoodsOurWorld
    .SikkimCentralUniversity,n.d.Web.13Mar.
    2015.

    Summary:Thisarticlebasicallygoesintothebenefitsoffermentedfoodsandhowtheyhavea
    lotofdifferenthealthbenefits.Italsogoesintosometraditionalfermentedfoodsfromaroundthe
    worldthatcanbefoundindifferentcultures.OnepopularfermenteddishinEasternEuropeand
    theMiddleEastiscalledKefir.Itismadewiththefermentationofmilkwithacertaintypeof
    grain.InAsia,therearemanytypesoffermentedsoybeandishes,thatarehighinprotein,like
    natto.IntheHimalayas,peopleconsumegundruk,whichgivesthemenergybecauseofitshigh
    caloriecontent.

    Source:
    Issa."18StinkyFoodsFromAroundtheWorld."
    Surstromming,Kiviak,StinkyTofu,
    Hakarl,Hongeo...
    N.p.,06June2010.Web.13Mar.2015.

    Summary:Thisarticletitled,18StinkyFoodsfromaroundtheWorld,talksaboutdifferent
    fermentedfoodsthatcanbefoundaroundtheworldandcomefromavarietyofcultures.These
    dishescanbeseenasadelicacyorasimplesnack.Likenatto,whichiseateninbreakfastin
    Japan,orHakarl,whichinIcelandisfermentedshark.

    Source:Katz,Sandor."SandorKatzTheArtofFermentaion."2Apr.2012.Web.

    Summary:Inthisvideo,SandorKatztalkedabouttheartoffermentation,andhowitworked.He
    talkedtoabunchofcollegestudents.Hewentintodifferentfoodsandhowtomakesomeof
    them,likekimchiandsauerkraut.

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