The biochemistry of a dark and stormy (and other ferments), Jeanne Garbarino
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The biochemistry of a dark and stormy (and other ferments), Jeanne Garbarino
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eng
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The biochemistry of a dark and stormy (and other ferments)
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Online presentation by Deschutes Public Library on November 24, 2020
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Jeanne Garbarino
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DPL YouTube, November 2020
Summary
While the process of fermentation significantly predates the emergence of our species, humans have been harnessing this microbial technology for food production and preservation for thousands of years. In many cases, specific fermented foods can act as a marker of cultural identity, and perhaps draw us back to the flavors and smells of grandma's kitchen. What is the science behind fermented food? In this talk, we will explore in the biochemical process of fermentation through the famous Dark and Stormy cocktail, recipe included!
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