over the last couple of years if you have seen any of the lists of the big
have seen any of the lists of the big
have seen any of the lists of the big new food trends you might have seen that
new food trends you might have seen that
new food trends you might have seen that fermented foods have been recognized as
fermented foods have been recognized as
fermented foods have been recognized as a new food trend which actually is quite
a new food trend which actually is quite
a new food trend which actually is quite absurd because for longer than any of us
absurd because for longer than any of us
absurd because for longer than any of us have been alive almost everybody in
have been alive almost everybody in
have been alive almost everybody in almost every part of the world eats and
almost every part of the world eats and
almost every part of the world eats and drinks products of fermentation every
drinks products of fermentation every
drinks products of fermentation every single day the the products of
single day the the products of
single day the the products of fermentation have enjoyed enduring
fermentation have enjoyed enduring
fermentation have enjoyed enduring popularity and have never gone out of
popularity and have never gone out of
popularity and have never gone out of fashion yeah we could talk about coffee
fashion yeah we could talk about coffee
fashion yeah we could talk about coffee we could talk about bread we could talk
we could talk about bread we could talk
we could talk about bread we could talk about cheese we could talk about deer we
about cheese we could talk about deer we
about cheese we could talk about deer we could talk about wine you know many of
could talk about wine you know many of
could talk about wine you know many of the greatest delicacies that people
the greatest delicacies that people
the greatest delicacies that people around the world enjoy or products of
around the world enjoy or products of
around the world enjoy or products of fermentation that have never gone out of
fermentation that have never gone out of
fermentation that have never gone out of style and have not recently just come
style and have not recently just come
style and have not recently just come into style what has changed is that
into style what has changed is that
into style what has changed is that there is a growing awareness of the
there is a growing awareness of the
there is a growing awareness of the phenomenon of fermentation and a growing
phenomenon of fermentation and a growing
phenomenon of fermentation and a growing interest in it fermentation is practiced
interest in it fermentation is practiced
interest in it fermentation is practiced everywhere I certainly do not possess
everywhere I certainly do not possess
everywhere I certainly do not possess encyclopedic knowledge but I have been
encyclopedic knowledge but I have been
encyclopedic knowledge but I have been looking for counter examples for many
looking for counter examples for many
looking for counter examples for many years now and I cannot find one single
years now and I cannot find one single
years now and I cannot find one single example of a culinary tradition anywhere
example of a culinary tradition anywhere
example of a culinary tradition anywhere that does not incorporate fermentation
that does not incorporate fermentation
that does not incorporate fermentation anything can be fermented you know
anything can be fermented you know
anything can be fermented you know nothing we could possibly eat cannot be
nothing we could possibly eat cannot be
nothing we could possibly eat cannot be fermented this is a versatile process
fermented this is a versatile process
fermented this is a versatile process that can be applied to any kind of food
that can be applied to any kind of food
that can be applied to any kind of food we could possibly digest
we could possibly digest
we could possibly digest and people have been fermenting for
and people have been fermenting for
and people have been fermenting for literally thousands of years there’s
literally thousands of years there’s
literally thousands of years there’s really nothing new about this phenomenon
really nothing new about this phenomenon
really nothing new about this phenomenon the archaeological record tells us that
the archaeological record tells us that
the archaeological record tells us that we can find evidence of fermentation
we can find evidence of fermentation
we can find evidence of fermentation going back at least 10,000 years and
going back at least 10,000 years and
going back at least 10,000 years and these are on ancient pottery shards with
these are on ancient pottery shards with
these are on ancient pottery shards with residue of alcoholic beverages but you
residue of alcoholic beverages but you
residue of alcoholic beverages but you know that really only tells us about the
know that really only tells us about the
know that really only tells us about the history of pottery and the earlier
history of pottery and the earlier
history of pottery and the earlier vessels people use for fermentation were
vessels people use for fermentation were
vessels people use for fermentation were wood and gourds and other materials that
wood and gourds and other materials that
wood and gourds and other materials that are biodegradable so you know they they
are biodegradable so you know they they
are biodegradable so you know they they just have not persisted through time but
just have not persisted through time but
just have not persisted through time but but fermentation is an ancient practice
but fermentation is an ancient practice
but fermentation is an ancient practice that people everywhere have a practice
that people everywhere have a practice
that people everywhere have a practice and I think that you know recognizing
and I think that you know recognizing
and I think that you know recognizing how old this practice is we can
how old this practice is we can
how old this practice is we can recognize that you don’t need to know
recognize that you don’t need to know
recognize that you don’t need to know about biology or microorganisms in order
about biology or microorganisms in order
about biology or microorganisms in order to practice fermentation and in fact the
to practice fermentation and in fact the
to practice fermentation and in fact the practice of fermentation has been
practice of fermentation has been
practice of fermentation has been recognized as you know kind of
recognized as you know kind of
recognized as you know kind of mysterious and mystical all around the
mysterious and mystical all around the
mysterious and mystical all around the world because you know there was no you
world because you know there was no you
world because you know there was no you know known understanding of the
know known understanding of the
know known understanding of the mechanisms of it during the age of
mechanisms of it during the age of
mechanisms of it during the age of microbiology because most of the
microbiology because most of the
microbiology because most of the information that we’ve heard about
information that we’ve heard about
information that we’ve heard about bacteria and microorganisms leads us to
bacteria and microorganisms leads us to
bacteria and microorganisms leads us to be afraid of them you know it’s about
be afraid of them you know it’s about
be afraid of them you know it’s about the the danger of disease you know we’ve
the the danger of disease you know we’ve
the the danger of disease you know we’ve developed a widespread cultural fear of
developed a widespread cultural fear of
developed a widespread cultural fear of bacteria and along with that a fear of
bacteria and along with that a fear of
bacteria and along with that a fear of fermentation and so you know the work
fermentation and so you know the work
fermentation and so you know the work that I’ve been engaged in is public
that I’ve been engaged in is public
that I’ve been engaged in is public education about fermentation
education about fermentation
education about fermentation demystifying this process for people and
demystifying this process for people and
demystifying this process for people and helping them understand you know how
helping them understand you know how
helping them understand you know how simple this process is and what an
simple this process is and what an
simple this process is and what an effective strategy for food safety it is
effective strategy for food safety it is
effective strategy for food safety it is microbiology certainly has illuminated
microbiology certainly has illuminated
microbiology certainly has illuminated the process of fir
the process of fir
the process of fir so beginning with the work of Louis
so beginning with the work of Louis
so beginning with the work of Louis Pasteur about a hundred and fifty years
Pasteur about a hundred and fifty years
Pasteur about a hundred and fifty years ago you know he began to recognize the
ago you know he began to recognize the
ago you know he began to recognize the existence of bacteria and yeasts and
existence of bacteria and yeasts and
existence of bacteria and yeasts and other microorganisms you know and
other microorganisms you know and
other microorganisms you know and observe their their activities and for
observe their their activities and for
observe their their activities and for the first time from the scientific
the first time from the scientific
the first time from the scientific analysis we began to understand that
analysis we began to understand that
analysis we began to understand that fermentation is the transformative
fermentation is the transformative
fermentation is the transformative action of microorganisms and one of the
action of microorganisms and one of the
action of microorganisms and one of the things that microbiology illuminated
things that microbiology illuminated
things that microbiology illuminated about this ancient practice is that
about this ancient practice is that
about this ancient practice is that everything we eat all of the plants and
everything we eat all of the plants and
everything we eat all of the plants and all of the animal products that make up
all of the animal products that make up
all of the animal products that make up our food are populated by elaborate
our food are populated by elaborate
our food are populated by elaborate communities of microorganisms everything
communities of microorganisms everything
communities of microorganisms everything we eat has many different kinds of
we eat has many different kinds of
we eat has many different kinds of microorganisms that are part of them and
microorganisms that are part of them and
microorganisms that are part of them and microbiology also illuminated the fact
microbiology also illuminated the fact
microbiology also illuminated the fact that our bodies are the host to a vast
that our bodies are the host to a vast
that our bodies are the host to a vast populations of microorganisms you know
populations of microorganisms you know
populations of microorganisms you know every human adult is the host to
every human adult is the host to
every human adult is the host to somewhere around one trillion
somewhere around one trillion
somewhere around one trillion microorganisms these bacteria and other
microorganisms these bacteria and other
microorganisms these bacteria and other organisms outnumber our bodily cells by
organisms outnumber our bodily cells by
organisms outnumber our bodily cells by something like ten to one so in a way we
something like ten to one so in a way we
something like ten to one so in a way we are bacterial super structures and we
are bacterial super structures and we
are bacterial super structures and we are not alone in this regard you know
are not alone in this regard you know
are not alone in this regard you know every every vegetable every grain every
every every vegetable every grain every
every every vegetable every grain every animal you know all of the things that
animal you know all of the things that
animal you know all of the things that make up our food are populated by
make up our food are populated by
make up our food are populated by similarly elaborate communities of
similarly elaborate communities of
similarly elaborate communities of microorganisms the perspective of
microorganisms the perspective of
microorganisms the perspective of evolutionary biologists is that all life
evolutionary biologists is that all life
evolutionary biologists is that all life is descended from bacteria and the other
is descended from bacteria and the other
is descended from bacteria and the other side of this reality is that no
side of this reality is that no
side of this reality is that no multicellular form of life has ever
multicellular form of life has ever
multicellular form of life has ever lived without bacteria and we all are
lived without bacteria and we all are
lived without bacteria and we all are dependent on bacteria for
dependent on bacteria for
dependent on bacteria for aspects of our existence and and and our
aspects of our existence and and and our
aspects of our existence and and and our functionality and what fermentation is
functionality and what fermentation is
functionality and what fermentation is is the transformative action of these
is the transformative action of these
is the transformative action of these microorganisms now not every
microorganisms now not every
microorganisms now not every transformative action of microorganisms
transformative action of microorganisms
transformative action of microorganisms results in something delicious that
results in something delicious that
results in something delicious that people want to put into our mouths and
people want to put into our mouths and
people want to put into our mouths and you know in fact most of us are familiar
you know in fact most of us are familiar
you know in fact most of us are familiar with the transformative action of
with the transformative action of
with the transformative action of microorganisms from let’s say cleaning
microorganisms from let’s say cleaning
microorganisms from let’s say cleaning out our refrigerators and the you know
out our refrigerators and the you know
out our refrigerators and the you know decomposing food that we inevitably find
decomposing food that we inevitably find
decomposing food that we inevitably find stuck in the back of the refrigerators
stuck in the back of the refrigerators
stuck in the back of the refrigerators and we oh we don’t call this kind of
and we oh we don’t call this kind of
and we oh we don’t call this kind of food fermented we have a different
food fermented we have a different
food fermented we have a different vocabulary to talk about that we call it
vocabulary to talk about that we call it
vocabulary to talk about that we call it rotten food or spoiled food and we
rotten food or spoiled food and we
rotten food or spoiled food and we reserve this word fermentation to
reserve this word fermentation to
reserve this word fermentation to describe intentional microbial
describe intentional microbial
describe intentional microbial transformations or at least desirable
transformations or at least desirable
transformations or at least desirable microbial transformations but I think
microbial transformations but I think
microbial transformations but I think that the fact that we all inevitably
that the fact that we all inevitably
that the fact that we all inevitably encounter unappealing decomposing food
encounter unappealing decomposing food
encounter unappealing decomposing food in the back of the refrigerator gives us
in the back of the refrigerator gives us
in the back of the refrigerator gives us some insight into the inevitability of
some insight into the inevitability of
some insight into the inevitability of microbial transformation of our food as
microbial transformation of our food as
microbial transformation of our food as I mentioned earlier everything we eat is
I mentioned earlier everything we eat is
I mentioned earlier everything we eat is populated by many different kinds of
populated by many different kinds of
populated by many different kinds of microorganisms so really the you know
microorganisms so really the you know
microorganisms so really the you know the primary objective of fermentation is
the primary objective of fermentation is
the primary objective of fermentation is to guide that microbial development so
to guide that microbial development so
to guide that microbial development so that we encourage the growth of certain
that we encourage the growth of certain
that we encourage the growth of certain kinds of organisms and at the same time
kinds of organisms and at the same time
kinds of organisms and at the same time we discourage the growth of other kinds
we discourage the growth of other kinds
we discourage the growth of other kinds of organisms and we do this by
of organisms and we do this by
of organisms and we do this by manipulating environmental conditions so
manipulating environmental conditions so
manipulating environmental conditions so the practice of fermentation really
the practice of fermentation really
the practice of fermentation really amounts to manipulations of
amounts to manipulations of
amounts to manipulations of environmental conditions in order to
environmental conditions in order to
environmental conditions in order to encourage the growth of certain
encourage the growth of certain
encourage the growth of certain organisms and simultaneously discourage
organisms and simultaneously discourage
organisms and simultaneously discourage the growth of other kinds of organisms
the growth of other kinds of organisms
the growth of other kinds of organisms there’s always a practical benefit to
there’s always a practical benefit to
there’s always a practical benefit to fermentation the food is not decomposing
fermentation the food is not decomposing
fermentation the food is not decomposing and we are creating alcohol we’re making
and we are creating alcohol we’re making
and we are creating alcohol we’re making food that is more stable than the raw
food that is more stable than the raw
food that is more stable than the raw product
product
product agriculture that we began with we’re
agriculture that we began with we’re
agriculture that we began with we’re creating something that is more
creating something that is more
creating something that is more delicious we’re creating something
delicious we’re creating something
delicious we’re creating something that’s more easily digestible we’re
that’s more easily digestible we’re
that’s more easily digestible we’re creating something where some toxic
creating something where some toxic
creating something where some toxic compound in the food is broken down and
compound in the food is broken down and
compound in the food is broken down and the otherwise dangerous food is made
the otherwise dangerous food is made
the otherwise dangerous food is made safe and the other you know great
safe and the other you know great
safe and the other you know great practical benefit that’s being revealed
practical benefit that’s being revealed
practical benefit that’s being revealed to us really for the first time in our
to us really for the first time in our
to us really for the first time in our lifetimes is the the benefit of eating
lifetimes is the the benefit of eating
lifetimes is the the benefit of eating the bacteria themselves you know because
the bacteria themselves you know because
the bacteria themselves you know because all of us have lived our lives in the
all of us have lived our lives in the
all of us have lived our lives in the midst of the war on bacteria which
midst of the war on bacteria which
midst of the war on bacteria which includes antibiotic drugs and
includes antibiotic drugs and
includes antibiotic drugs and antibacterial cleansing products and
antibacterial cleansing products and
antibacterial cleansing products and chlorinated water these are all chemical
chlorinated water these are all chemical
chlorinated water these are all chemical compounds designed to kill bacteria and
compounds designed to kill bacteria and
compounds designed to kill bacteria and when we when we have contact with these
when we when we have contact with these
when we when we have contact with these compounds which we all inevitably do it
compounds which we all inevitably do it
compounds which we all inevitably do it has the effect of narrowing the
has the effect of narrowing the
has the effect of narrowing the diversity of bacteria in our intestines
diversity of bacteria in our intestines
diversity of bacteria in our intestines if they were to kill all those
if they were to kill all those
if they were to kill all those microorganisms we couldn’t possibly
microorganisms we couldn’t possibly
microorganisms we couldn’t possibly exist because we rely on these
exist because we rely on these
exist because we rely on these microorganisms for our digestion we rely
microorganisms for our digestion we rely
microorganisms for our digestion we rely on these microorganisms that are part of
on these microorganisms that are part of
on these microorganisms that are part of our body for what we call our immune
our body for what we call our immune
our body for what we call our immune systems our ability to withstand disease
systems our ability to withstand disease
systems our ability to withstand disease and new research in the last few years
and new research in the last few years
and new research in the last few years is revealing that our brain chemistry
is revealing that our brain chemistry
is revealing that our brain chemistry serotonin and other chemical compounds
serotonin and other chemical compounds
serotonin and other chemical compounds that determine how we think and how we
that determine how we think and how we
that determine how we think and how we feel are regulated by bacteria and our
feel are regulated by bacteria and our
feel are regulated by bacteria and our intestines and yet this chemical
intestines and yet this chemical
intestines and yet this chemical exposure that we all inevitably have
exposure that we all inevitably have
exposure that we all inevitably have narrows biodiversity inside of us
narrows biodiversity inside of us
narrows biodiversity inside of us typically people think about
typically people think about
typically people think about biodiversity as you know a phenomenon
biodiversity as you know a phenomenon
biodiversity as you know a phenomenon that affects the forests and the oceans
that affects the forests and the oceans
that affects the forests and the oceans and and certainly that is important but
and and certainly that is important but
and and certainly that is important but we have to recognize that biodiversity
we have to recognize that biodiversity
we have to recognize that biodiversity also exists within us and our health and
also exists within us and our health and
also exists within us and our health and our well-being are related to the health
our well-being are related to the health
our well-being are related to the health and diversity of bacterial populations
and diversity of bacterial populations
and diversity of bacterial populations in our intestines and one of the
in our intestines and one of the
in our intestines and one of the greatest benefits that we can get
greatest benefits that we can get
greatest benefits that we can get eating fermented foods and drinking
eating fermented foods and drinking
eating fermented foods and drinking fermented beverages is the bacteria
fermented beverages is the bacteria
fermented beverages is the bacteria themselves now of course not all
themselves now of course not all
themselves now of course not all fermented foods or beverages have live
fermented foods or beverages have live
fermented foods or beverages have live bacteria if they’re cooked or heat
bacteria if they’re cooked or heat
bacteria if they’re cooked or heat processed the bacteria perished or due
processed the bacteria perished or due
processed the bacteria perished or due to heat but but with growing recognition
to heat but but with growing recognition
to heat but but with growing recognition of this many people are seeking out
of this many people are seeking out
of this many people are seeking out living fermented foods fermented foods
living fermented foods fermented foods
living fermented foods fermented foods that have not been cooked or heat
that have not been cooked or heat
that have not been cooked or heat processed precisely in order to ingest
processed precisely in order to ingest
processed precisely in order to ingest bacteria generally we we’re ingesting
bacteria generally we we’re ingesting
bacteria generally we we’re ingesting elaborate communities of bacteria and
elaborate communities of bacteria and
elaborate communities of bacteria and this is what is commonly called
this is what is commonly called
this is what is commonly called probiotics is so it’s really a strategy
probiotics is so it’s really a strategy
probiotics is so it’s really a strategy for helping to restore biodiversity in
for helping to restore biodiversity in
for helping to restore biodiversity in our intestines fermentation is also used
our intestines fermentation is also used
our intestines fermentation is also used in a metaphorical sense and I just want
in a metaphorical sense and I just want
in a metaphorical sense and I just want to talk for a moment about the word
to talk for a moment about the word
to talk for a moment about the word fermentation fermentation comes from the
fermentation fermentation comes from the
fermentation fermentation comes from the Latin ther very which means to boil and
Latin ther very which means to boil and
Latin ther very which means to boil and it’s because the visible action of
it’s because the visible action of
it’s because the visible action of fermentation is bubbles bubbles of
fermentation is bubbles bubbles of
fermentation is bubbles bubbles of carbon dioxide that will rise in your
carbon dioxide that will rise in your
carbon dioxide that will rise in your fermenting beer or your fermenting wine
fermenting beer or your fermenting wine
fermenting beer or your fermenting wine the bubbles remind people of the bubbles
the bubbles remind people of the bubbles
the bubbles remind people of the bubbles that rise in boiling liquids so
that rise in boiling liquids so
that rise in boiling liquids so fermentation has always been viewed as a
fermentation has always been viewed as a
fermentation has always been viewed as a form of a cold boiling or cold cold
form of a cold boiling or cold cold
form of a cold boiling or cold cold cooking you know transforming food and
cooking you know transforming food and
cooking you know transforming food and producing these bubbles without using
producing these bubbles without using
producing these bubbles without using heat but when people talk about
heat but when people talk about
heat but when people talk about fermentation in a metaphorical sense
fermentation in a metaphorical sense
fermentation in a metaphorical sense when they’re talking about the
when they’re talking about the
when they’re talking about the fermentation of culture or political
fermentation of culture or political
fermentation of culture or political fermentation or intellectual
fermentation or intellectual
fermentation or intellectual fermentation or spiritual fermentation
fermentation or spiritual fermentation
fermentation or spiritual fermentation they’re also talking about bubbles
they’re also talking about bubbles
they’re also talking about bubbles except that instead of literal bubbles
except that instead of literal bubbles
except that instead of literal bubbles of carbon dioxide rising in liquids
of carbon dioxide rising in liquids
of carbon dioxide rising in liquids they’re talking about bubbles of
they’re talking about bubbles of
they’re talking about bubbles of excitement when people are excited about
excitement when people are excited about
excitement when people are excited about ideas and they want to share those ideas
ideas and they want to share those ideas
ideas and they want to share those ideas people get bubbly they want to talk
people get bubbly they want to talk
people get bubbly they want to talk about them they want to you know share
about them they want to you know share
about them they want to you know share the ideas that are making them excited
the ideas that are making them excited
the ideas that are making them excited with their friends and with
with their friends and with
with their friends and with families to conclude I just want to
families to conclude I just want to
families to conclude I just want to point out that in addition to being this
point out that in addition to being this
point out that in addition to being this important mode of transformation of
important mode of transformation of
important mode of transformation of foods and beverages which enables people
foods and beverages which enables people
foods and beverages which enables people to make effective use of the food
to make effective use of the food
to make effective use of the food resources that are available to them
resources that are available to them
resources that are available to them fermentation is also an engine of social
fermentation is also an engine of social
fermentation is also an engine of social change and all of us are the starter
change and all of us are the starter
change and all of us are the starter cultures thank you
cultures thank you
cultures thank you [Applause]
”
Be First to Comment