True and I'm thinking of the fancier and harder things like the Worcestershire sauce or such that would've been around but still the realm of specialists. you can make likker with rats and water, but you can also make incredibly nasty things you'll wish you hadn't :)
See also curing meats and some of the uglier cheeses. We've tamed many microbes in service of foods.
Comments
? Lactofermentation has been around for eons- everything from sauerkraut to kimchi, to yoghurt to soy to any number of other things.
True and I'm thinking of the fancier and harder things like the Worcestershire sauce or such that would've been around but still the realm of specialists. you can make likker with rats and water, but you can also make incredibly nasty things you'll wish you hadn't :)
See also curing meats and some of the uglier cheeses. We've tamed many microbes in service of foods.