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Fermentation Quotes

Browse 47 quotes about Fermentation.

Fermentation Quotes

“Resistence takes place on many planes. Occasionally it can be dramatic and public, but most of the decisions we are faced with are mundane and private. What to eat is a choice that we make several times a day, if we are lucky. The cumulative choices we make about food have profound implications. Food offers us many opportunities to resist the culture of mass marketing and commodification. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. We can merge appetite with activism and choose to involve ourselves in food as cocreators. (Page 27)”

FoodFermentationSaurkraut
Book:Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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“I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.”

DeathControlledEmbodimentFermentationFood ScienceKimchiPreservedRemembrance Of Mother
Book:Crying in H Mart
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“Ugh, so what're we supposed to help with?" "Harvesting stuff from our veggie garden out back." "Wow! You guys grow your own ingredients too?" "Yeah. A lot of the people living at Polaris are into making their own. Ibusaki makes the wood chips he uses for smoking meats and cheeses. Ryoko specializes in cooking foods that use shio koji as an ingredient... *Shio koji is rice malt fermented in salt and water.* ... so she has her own warehouse close to the dorm where she ferments her own. Me, I want to make my own breed of Polaris chicken, like the French bresse. I have my own flock I'm keeping free-range right here. So... over here is the place Isshiki senpai runs. A kitchen garden with over a dozen different kinds of vegetables!”

ProduceGardeningBreedingFermentationHarvestingDormitory
Book:Food Wars!: Shokugeki no Soma, Vol. 2
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“We tasted the Vegetable menu, an exploration through the garden with awe-inspiring presentations of ingredients we so often take for granted. Take, for example, the potato, usually served baked, fried, boiled, steamed. Here they return the potato to its humble beginning, the ground, but in the world of Noma, it arrives in the form of potato soup served in a terracotta pot, topped with a garden of herbs. While potatoes are often a favorite staple of a meal, it was refreshing to be surprised by this dish. It was a hint of what else was to come. Other dishes are crafted from ingredients that are transformed through experimental cooking techniques; onions that are cooked until they resembled lumps of charcoal, with sweet, almost gooey centers, fermented ants that taste of pickled ginger and lemongrass, or plums, dried and fermented until they could easily be confused with cured meat.”

MenuFermentationCopenhagenVegetablePlant Based FoodsRestaurant Review
Book:Eat Post Like
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“Next, a quail egg, topped with a dried plum and rose hip "chorizo" that was spicy, salty, and had the same umami qualities of a meat-based sausage. This dish made Cassie sit back in her chair, chewing longer than she should have, savoring every moment of its presence in her mouth. "How do they do that?" asked Cassie blankly. "What?" asked Ben. "Make fruit taste like meat." "Fermentation.”

VeganSavoryFermentationCopenhagenPlant Based FoodsChorizo
Book:Eat Post Like
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“Then they were served a small beeswax cup filled with flowers and crunchy bee pollen, followed by a presentation of a large shawarma, or at least what looked like a shawarma, adorned with roasted onions and rosemary, cut tableside. Pia explained that it was not made from lamb or chicken, as is traditional, but instead from celery root and truffles, before it was cooked on a spit for hours. One of the chefs used a large knife to slice off thin pieces of the "meat," plating it with greens, roasted apple, and red currants, before smothering the plate in a brown "jus." Cassie cut off a small bite and was surprised by how much it tasted like meat. It was earthy, salty, sweet, rich, and incredibly delicious. "Well, this is way better than the shawarma cart in my neighborhood," said Rebecca, practically licking her plate. "No kidding," agreed Ben, soaking up the jus with a fat slice of sourdough bread.”

SavoryFermentationCopenhagenHerbalUmamiFloralPlant Based FoodsShawarma
Book:Eat Post Like
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“Rice paddies climb the hillsides in wet, verdant staircases, dense woodlands trade space with geometric farmscapes, tiny Shinto shrines sprout like mushrooms in Noto forests. Villages seem to materialize from nowhere- wedged into valleys, perched atop hills, finessed into coastal corners. Pull over, climb out of your car, breathe deep for a taste of the finest air that will ever enter your lungs: green as a high mountain, salty and sweet, with just a whisper of decay in the finish. Noto gained its reputation as the Kingdom of Fermentation because of this air. For most of its history, Noto was cut off from the rest of Japan, forced into a subsistence model that in many ways endures today. That was possible not only because of the bounty of Noto's fertile environment of trees, grasslands, fresh water, and sea, but because the air is rich with humidity that encourages the growth of healthy bacteria, the building blocks of fermentation.”

JapanFresh AirFermentationEnvironmental ValuesGeography And CultureNoto
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“Oh! There's a straw!" she exclaimed excitedly, pushing her face toward the straw and straight into the bush of blooming oregano, inhaling its fresh aroma as she sucked up a creamy warm liquid. It was a soup, but it took her a few minutes to figure out exactly what kind of soup--- it was sweet and buttery and soft. And then she placed it. "Potato!" she cried, her eyes darting across the table to Eamon. Eamon's eyes sparkled in return, and he submerged his face into the tiny herb garden. "Point proven, once again," he added, after coming up for air. She tried to sip it slowly, savoring the sweet flavor and velvety texture, but it was too delicious.”

VeganSoupFermentationCopenhagenHerbalInside JokePotato
Book:Eat Post Like
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“The next dish arrived, a small bowl of morels cooked in brown butter served with maitake mushroom broth, complex and unctuous. The morels were harvested the year before, pickled and preserved, and served with a hand-carved appetizer fork. The concentration of flavor brought images of the woods to her mind, from the mossy forest floor to the tree canopy high above. This dish was followed by marigold flowers fried in an incredibly light tempura and then salted, served with an egg yolk dipping sauce. Then walnut "tofu," surrounded by grilled rose petals, topped with a sunflower seed mole, herbs, and tiny flowers, and a caramelized milk tart stuffed with cheese and thinly sliced black truffles, the flavor nutty and savory. "That's better than sex," Cassie overheard Eamon say from across the table, eyes closed and head back in rapture.”

MushroomsAphrodisiacTrufflesFermentationCopenhagenPlant Based FoodsMorel
Book:Eat Post Like
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“The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was sweet, jammy, and tasted of cooked plum. And then the final dish: a small potted purple oxalis plant surrounded by fresh herbs, which gave Cassie a feeling of déjà vu. "And we've come full circle," said Kelly, picking up the hand-forged garden trowel that came with the plate. She cut the dish in half, revealing a layered cake of rose-scented ice cream in a chocolate pot topped with edible chocolate dirt.”

ChocolateCakeDirtIce CreamDessertFudgeFermentationFloralPlant Based
Book:Eat Post Like
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“I believe that sake and wine are the only drinks in the world that have achieved the level of being forms of art. Wine is made from grapes. Grapes have a lot of sugar in them to start with. Although it's a gross simplification, if you crushed the grapes and put them in a barrel they'd naturally ferment and turn into wine. But that's not the case with sake. In order for fermentation to occur, the starch in the rice has to be converted into sugar. And that involves a far more complex and difficult process than what's involved in making wine. In the entire world, no other country has developed such a refined drink out of cereal grains. What you usually get out of cereal grains is something like beer, which has a low proof... ... or a distilled liquor like whiskey, which has a high one. I want you to understand what a wonderful and unique thing sake is... ... and to appreciate the amazing skill it takes to create a drink that is practically an art form out of plain rice.”

WineSakeSugarFermentationRice WineArt FormGrains
Book:Sake
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“In the Strongs' case, Lidy taught Hiram everything he knew about making shine. A medicine woman of sorts, she often turned to tinctures for those seeking relief. Made with their homemade liquor, the elixirs could offer a much-needed calming effect at a certain dosage or serve as a painkiller in larger ones. As for special ingredients, she rarely made the same recipe twice. Lidy loved nothing more than tossing a bucketful of overripe peaches or the innards of a mushy melon into the corn mash. Or fermenting some fresh fruit in a batch of shine to make her hooch something special--- and giving those peaches or pawpaws a kick. Shine's daddy had followed suit. But they didn't speak of that extra "somethin'-somethin'" outside the family. You went to your grave with that shit. Or you might get put in it early.”

RecipesFruitsFermentationMoonshineFamily Business
Book:The Moonshine Women
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“[The doctrine of air] I was led into in consequence of inhabiting a house adjoining to a public brewery, where I at first amused myself with making experiments on the fixed air [carbon dioxide] which I found ready made in the process of fermentation . When I removed from that house I was under the necessity of making the fixed air for myself; and one experiment leading to another, as I have distinctly and faithfully noted in my various publications on the subject, I by degrees contrived a convenient apparatus for the purpose, but of the cheapest kind.”

FirstsKindMadePurposeFoundHouseProcessAirSubjectsReadyDegreesConsequenceVariousExperimentsDoctrineFixedCarbonConvenientPublicationAmusedCarbon DioxideFermentationBreweries
Author:Joseph Priestley
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“Anger and the thirst of revenge are a kind of fever; fighting and lawsuits, bleeding,--at least, an evacuation. The latter occasions a dissipation of money; the former, of those fiery spirits which cause a preternatural fermentation.”

KindSpiritFightingCausesAngerRevengeFormerOccasionsLatterThirstFeverBleedingFieryLawsuitDissipationFermentationEvacuation
Book:Essays on men and manners; with aphorisms, criticisms, impromptus, fragments, etc
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“If kissing is man's greatest invention, then fermentation and patriarchy compete with the domestication of animals for the distinction of being man's worst folly, and no doubt the three combined long ago, the one growing out of the others, to foster civilization and lead Western humanity to its present state of decline.”

IfsMenLongStatesHumanityThreeAnimalDoubtGrowingWorstCivilizationKissingWesternInventionNo DoubtFollyDistinctionDeclineLong AgoPatriarchyFermentation
Book:Even Cowgirls Get the Blues
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“What happens in a strike happens not to one person alone.... It is a crisis with meaning and potency for all and prophetic of a future. The elements in crisis are the same, there is a fermentation that is identical. The elements are these: a body of men, women and children, hungry; an organization of feudal employers out to break the back of unionization; and the government Labor Board sent to "negotiate" between this hunger and this greed.”

MenChildrenPersonsBodyGovernmentHappensBreakElementsLaborOrganizationCrisisGreedHungerStrikesHungryBoardsEmployersIdenticalMen WomenPropheticPotencyFermentation
Book:Harvest song: collected essays and stories
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“A tree is made to live in peace in the color of day and in friendship with the sun, the wind and the rain. Its roots plunge in thefat fermentation of the soil, sucking in its elemental humors, its fortifying juices. Trees always seem lost in a great tranquil dream. The dark rising sap makes them groan in the warm afternoons. A tree is a living being that knows the course of the clouds and presses the storms because it is full of birds' nests.”

KnowsMadeDreamSeemsCoursesLostNatureDarkSunTreeColorWindBirdRainRootsPressesCloudsWarmStormRisingSoilAfternoonJuiceNestsPlungeTranquilSapElementalsFermentation
Author:Jacques Roumain
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“My present and most fixed opinion regarding the nature of alcoholic fermentation is this: The chemical act of fermentation is essentially a phenomenon correlative with a vital act, beginning and ending with the latter. I believe that there is never any alcoholic fermentation without their being simultaneously the organization, development, multiplication of the globules, or the pursued, continued life of globules which are already formed.”

BelieveScienceI BelieveOpinionDevelopmentOrganizationFixedLatterPhenomenonChemicalsAlcoholicsPursuedMultiplicationBeginnings And EndingsFermentation
Author:Louis Pasteur
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“I will now direct the attention of scientists to a previously unnoticed cause which brings about the metamorphosis and decomposition phenomena which are usually called decay, putrefaction, rotting, fermentation and moldering. This cause is the ability possessed by a body engaged in decomposition or combination, i.e. in chemical action, to give rise in a body in contact with it the same ability to undergo the same change which it experiences itself.”

GivingBodyActionScienceCausesAbilityAttentionDirectScientistContactCombinationEngagedChemistryChemicalsPossessedDecayUnnoticedMetamorphosisRottingFermentationDecomposition
Author:Justus von Liebig
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“We are now witnessing, after the slow fermentation of fifty years, a concentration of technical power aimed at the essential determinants of heredity, development and disease. This concentration is made possible by the common function of nucleic acids as the molecular midwife of all reproductive particles. Indeed it is the nucleic acids which, in spite of their chemical obscurity, are giving to biology a unity which has so far been lacking, a chemical unity.”

GivingYearsMadeCommonDevelopmentEssentialsDiseaseFunctionUnityFiftySpiteConcentrationBiologyChemicalsLackingParticlesAcidObscurityGeneticsHeredityMidwifeFermentation
Author:C. D. Darlington
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“There is at this present juncture, a certain fermentation of mind, a certain activity of speculation and enterprise which if properly directed may be made subservient to useful purposes; but which if left entirely to itself, may be attended with pernicious effects.”

IfsMindMayMadePurposeCertainLeftEffectsActivityEnterpriseCommerceSpeculationPerniciousSubservientJunctureFermentation
Book:Reports of the Secretary of the Treasury of the United States, Prepared in Obedience to the Act of the 10th May, 1800: ... to which are Prefixed, the Reports of Alexander Hamilton, on Public Credit, on a National Bank, on Manufactures, and on the Establishment of a Mint ... Printed by Order of the Senate of the United States
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“When a monk is an arahant, with his fermentations ended - one who has reached fulfillment, done the task, laid down the burden, attained the true goal, totally destroyed the fetter of becoming, and is released through right gnosis - the thought doesn't occur to him that 'There is someone better than me,' or 'There is someone equal to me,' or 'There is someone worse than me.'”

DoneGoalBecomingEqualTasksBurdenDestroyedBuddhistFulfillmentMonkFettersGnosisFermentation
Author:Gautama Buddha
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“The moment a man questions the meaning and value of life, he is sick, since objectively neither has any existence; by asking this question one is merely admitting to a store of unsatisfied libido to which something else must have happened, a kind of fermentation leading to sadness and depression.”

MenKindMomentsValuesExistenceHappenedSadnessSickAskingStoresAdmittingPostmodernismValue Of LifeUnsatisfiedLibidoFermentationConstructivism
Book:Letters of Sigmund Freud
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“While conversion of sugars to ethanol is the predominant reaction, it is only one of potentially thousands of biochemical reactions taking place during fermentation. As a result, wine contains trace amounts of a large number of organic acids, esters, sugars, alcohols, and other molecules. Wine is, in fact, one of the most complex of all beverages: the fruit of a soil, climate, and vintage, digested by a fungus through a process guided by the culture, vision, and skill of an individual man or woman.”

MenFactsCultureIndividualProcessResultsNumbersVisionAmountSkillsWineClimateComplexesFruitAlcoholConversionReactionsSoilSugarAcidMoleculesLarge NumbersVintageBeveragesFungiFermentationEthanol
Author:Neel Burton
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“If we address frankly what is evoked by cheese, I think it becomes clear why so little is said. So what does cheese evoke? Damp dark cellars, molds, mildews and mushrooms galore, dirty laundry and high school locker rooms, digestive processes and visceral fermentations, he-goats which do not remind of Chanel ... In sum, cheese reminds of dubious, even unsavory places, both in nature and in our own organisms. And yet we love it.”

IfsThinkingLittlesDoeSaidSchoolProcessDarkRoomsClearHigh SchoolDirtyAddressesCheeseOrganismsMoldEvokeGoatsLaundryMushroomsLockersDampVisceralDubiousCellarsLocker RoomFermentationDirty LaundryMildew
Book:Cooked: A Natural History of Transformation
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