books.google.ca - Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavours and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition,...http://books.google.ca/books/about/Wild_Fermentation.html?id=qCMmXAp237cC&utm_source=gb-gplus-shareWild Fermentation
