Recently I watched an Episode of "Cooked" focused on the "Earth" element in a way each and every one of us cooks and enjoys our food: fermentation. What an interesting concept... Upon the initial thought of "Earth" in our food, I imagined things that were dirty, natural, and likely very disgusting in regard to cooking processes. I was correct in a way, but very surprised at the magic inside the most earthy way to process the foods on our plates, that being fermentation. Rotting your food to make it taste better? That is quite a backwards concept. However, from the beginning of time, people all through history have survived off their faith in unseen microbes-- placing the fate of their food, and ultimately their well-being, in the unseen cooking of fermentation. This episode of cooked highlights fermentation, in particular, and discusses the process of such along with various foods developed through this microbial magic. The faith of past peoples to function in society and prosper without concrete reason to their methods-- that practice is truly inspiring. Cooking is a way to sustain life. Fermentation is completely unique, completely under-radar, and yet completely responsible for so many of the good we enjoy each day. To think of beer and cheese as products of fermentation barely scratches the surface of its importance and impact on the lives of all hungry peoples.
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| The documentary highlighted the process of cocoa bean fermentation and
the process of making what we call chocolate. It was so interesting-- I
would LOVE to visit a cocoa farm and see this first hand. Agriculture is
a beautiful thing.This picture was retrieved from:http://www.technoserve.org/blog/photo-friday-building-skills-for-cocoa-farmers-in-ghana |
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| This is a classic picture of cheese curing on shelves. In the
documentary, the nun also cured her cheeses on a bamboo type mat on
shelves. This picture was retrieved from:
http://blog.cheesemaking.com/how-to-make-cheese-cave/. |
In the episode, there was a special segment dedicated to an interesting cook: a nun with a doctorate in microbiology. Her words perfectly describe my feelings towards fermentation and cooking through a faith in microbes: "I am in awe of this creation and it inspires me to know the creator." As a religious person, I completely identify with this. The more I learn of sciences, the complex wonders of this life (such as cooking), and the emotional gain associated with such things, the more I praise and hunger for more.
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| Here is a picture just for fun; myself enjoying an Angry Orchard Hard Cider. Just a whimsical pic of me enjoying one of the gifts from fermentation. I took this selfie on a Nashville trip with my friends last fall. |
Fermentation is nature's way turning the status quo and saying: you think you know everything about cooking, and that rotting is foul, but let me show you how it is beautiful. I'm going to enjoy some cheese tonight and remember this. This natural secret, I am sure, is only a tiny taste of how our earth contributes to the feats of cooking.
For now, I'll keep wondering. Till next time.
-AR
