| Fermented foods are consumed in every country throughout the world. In some cases, these foods have played important roles in the diet for centuries. Fermented foods have often been produced as a means of preserving perishable primary products such as milk and meat, when other options such as refrigeration or pasteurization were unavailable or too expensive. In many cases, the science to explain what was happening to the food as it fermented was unknown and most likely not considered important in years gone by. However, the fact that similar foods can be found around the world — with only the name changing — shows that fermentation is a process that has universal appeal and application. |