Word: fermentation
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There's no question that grapes would have made an attractive target for domestication by our Stone Age ancestors. As food, they are densely packed with sugar and valuable for that reason alone. But in addition, McGovern thinks, ancient people were probably well aware of the fermentation process whereby yeast turns the sugar in grape juice into alcohol. Indeed, wild grapes frequently carry a dusting of yeast on their skins, probably transported by wasps and other flying insects, and will occasionally ferment right on the vine (birds sometimes become so inebriated eating wild grapes that they fall from their perches...
...demons. That and the gleeful giggle that accompanies his every phrase. "We'll have a good time, don't you worry," he promises. It was the same voices in Perry's head that sent him to Kingston to make music in 1961. Jamaica's capital was in ferment at the time, buoyed by imminent independence and bouncing to the sound of Ska, but increasingly mired in poverty and violence. Perry hustled, scouting records for sound systems, talent-spotting (Toots and the Maytals were a prize catch) and writing lyrics for others. Soon, at the mixing desk, he was helping make...
...riotous ferment that is daily life in Boston, the local government wants to add another onerous rule—an unfair municipal regulation. The Boston City Council is considering a resolution calling for universities to withhold degrees from students who do not pay their parking tickets. This rule is dubious in its conception and wrong-headed in its approach...
...face of it, nuoc mam is rudimentary to make. Alternate layers of fish with salt, and leave them to ferment for at least four months. Drain the vat from the bottom, pour the sauce back into the vat and wait another few months. Then drain again. This first pressing, as prized as extra-virgin olive oil, is called nhi and is usually reserved for dipping bowls at the table. On Phu Quoc, they douse everything from vegetables to french fries in salty nuoc mam nhi. Second and third pressings are used for cooking...
...yeast to the cooled liquid. The yeast will convert the sugars to alcohol. Fermentation time and temperature can vary. Ferment ales for five days and lagers for four to eight weeks...