The Oxford Handbook of Food Fermentations Oxford Handbooks Series

Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

Fermented beverages

Chapter 1: Beer

Chapter 2: Wine

Chapter 3: Cider and Perry

Distilled fermented beverages

Chapter 4: Whisky

Chapter 5: Brandy/Cognac/Armagnac

Chapter 6: Rum

Chapter 7: Liqueurs

Foods and other beverages

Chapter 8: Vinegar

Chapter 9: Other dairy products-yogurt, kiefer, koumiss

Chapter 10: Vegetables

Chapter 11: Breads and other baked goods

Chapter 12: Meat

Chapter 13: Fish

Chapter 14: Asian Foods-natto, fish sauce, tofu, kimchi

Chapter 15: Cocoa

Chapter 16: Tea

Chapter 17: Coffee

Chapter 18: Fermentations to produce flavors and other components for use in foods

Chapter 19: Microbial biomass proteín

Appendices

1. Other fermented beverages

2. Other distilled beverages

3. Cheese

Charles W. Bamforth is the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at the University of California, Davis. He is the author of Beer: Tap into the Art and Science of Brewing (3rd edition: Oxford University Press, 2009). Robert E. Ward is Assistant Professor of Nutrition and Food Sciences at Utah State University.