Arts, Culture & Media

The Art of Fermenting Food


The French baguette. (Photo: Imjustmatthew/Wikipedia)

One thing that all cultures share in their cuisine is the ancient art of fermentation, allowing microbes to flavor and preserve food.

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This story is based on a radio interview. Listen to the full interview.

The French have the baguette, Japanese have raw fish and Americans have Coke.

It is a turn-off for many, but we eat many foods that are fermented and sometimes we may not even know it.

Anchor Marco Werman talks about fermentation to Sara Dickerman, a contributing editor at Saveur Magazine