Fermentation Quotes

There in wine is found the great generalization: all life is fermentation. ~ Richard P. Feynman

If my belief in the God-force-principle-thing had faltered from time to time, it was completely reaffirmed that morning when I considered how completely brilliant a creation was fermentation. From decay came a pleasure sublime enough to keep decay at bay. Only for a few minutes, perhaps, but some minutes are like no others. ~ Tony Hendra

Resistence takes place on many planes. Occasionally it can be dramatic and public, but most of the decisions we are faced with are mundane and private. What to eat is a choice that we make several times a day, if we are lucky. The cumulative choices we make about food have profound implications. Food offers us many opportunities to resist the culture of mass marketing and commodification. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. We can merge appetite with activism and choose to involve ourselves in food as cocreators. (Page 27) ~ Sandor Ellix Katz

A tree is made to live in peace in the color of day and in friendship with the sun, the wind and the rain. Its roots plunge in thefat fermentation of the soil, sucking in its elemental humors, its fortifying juices. Trees always seem lost in a great tranquil dream. The dark rising sap makes them groan in the warm afternoons. A tree is a living being that knows the course of the clouds and presses the storms because it is full of birds' nests. ~ Jacques Roumain

Here's what the Encyclopedia Galactica has to say about alcohol. It says that alcohol is a colourless volatile liquid formed by the fermentation of sugars and also notes its intoxicating effect on certain carbon-based life forms. ~ Douglas Adams

Among the early commercial adopters of wild beer were the Cottonwood Brewery of Boone, North Carolina, and Joe's Brewery of Champaign, Illinois. Brewer John Isenhour gained a "cult status" for his production of beers with a lambic profile in the mid-1990s using wild yeast and bacteria that he kept active at various stages of the lambic fermentation cycle. John quite successfully marketed the "Lambic" to his rather conservative clientele in this central Illinois college town as "Belgian lemonade. ~ Jeff Sparrow

Bowel transit time, as it is known in the trade, is a very personal thing and varies widely between individuals, and in fact within individuals depending on how active they are on a given day and what and how much they have been eating. Men and women evince a surprising amount of difference in this regard. For a man, the average journey time from mouth to anus is fifty-five hours. For a woman, typically, it is more like seventy-two. Food lingers inside a woman for nearly a full day longer, with what consequences, if any, we do not know.
Roughly speaking, however, each meal you eat spends about four to six hours in the stomach, a further six to eight hours in the small intestine, where all that is nutritious (or fattening) is stripped away and dispatched to the rest of the body to be used or, alas, stored, and up to three days in the colon, which is essentially a large fermentation tank where billions and billions of bacteria pick over whatever the rest of the intestines couldn't manage - fiber mostly. That's why you are constantly told to eat more fiber: because it keeps your gut microbes happy and at the same time, for reasons not well understood, reduces the risk of heart disease, diabetes, bowel cancer, and indeed death of all types. ~ Bill Bryson

Some researchers attribute the increase in gluten intolerance and celiac disease to the fact that modern breads no longer receive a lengthy fermentation. The organic acids produced by the sourdough culture also seem to slow our bodies' absorption of the sugars in white flour, reducing the dangerous spikes of insulin that refined carbohydrates can cause. (Put another way, a sourdough bread will have a lower "glycemic index" than a bread leavened with yeast.) Lastly, the acids activate an enzyme called phytase, which unlocks many of the minerals that, in a seed, have been carefully locked up (or "chelated") for the eventual use of the germinating plant. To ~ Michael Pollan

He thought that it was all over, finished, done with. Andrew had never yet had reason to observe the first tiny bubble of fermenting yeast, in which was contained an inevitable, alchemical transformation. ~ J.K. Rowling

If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings. ~ Neal Stephenson

Slang, too, is the wholesome fermentation or eructation of those processes eternally active in language, by which froth and specks are thrown up, mostly to pass away; though occasionally to settle and permanently chrystallize. ~ Walt Whitman

The science of fermentation is wonderfully simple. Yeast eat sugar. They leave behind two waste products, ethyl alcohol and carbon dioxide. If we were being honest, we would admit that what a liquor store sells is, chemically speaking, little more than the litter boxes of millions of domesticated yeast organisms, wrapped up in pretty bottles with fancy price tags. ~ Amy Stewart

I looked at the transprent yellow liquid in the glass. I tasted it and tasted fermentation. In other words I tasted life on Earth. For everything that lives here ferments, ages, becomes diseased. But as things made their decline from ripeness they could taste wonderful, I realised ~ Matt Haig

I pray on the principle that wine knocks the cork out of a bottle. There is an inward fermentation, and there must be a vent. ~ Henry Ward Beecher

[The doctrine of air] I was led into in consequence of inhabiting a house adjoining to a public brewery, where I at first amused myself with making experiments on the fixed air [carbon dioxide] which I found ready made in the process of fermentation . When I removed from that house I was under the necessity of making the fixed air for myself; and one experiment leading to another, as I have distinctly and faithfully noted in my various publications on the subject, I by degrees contrived a convenient apparatus for the purpose, but of the cheapest kind. ~ Joseph Priestley

The pH of a must will go up as fermentation progresses. ~ Jeff Cox

Since the most ancient times, all men, and particularly those who endeavored in the practice of medicine, have brought closer together two natural phenomena of capital importance: illness or fever and fermentation. ~ Louis Pasteur

God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetation. ~ Ralph Waldo Emerson

We allowed ourselves to become particularly interested in research into the appearance of intermediate products of sugar decomposition during cell-free fermentation. ~ Eduard Buchner

If fruit juices or sugar solutions are left to stand in the open air, they show after a few days the processes which are covered by the name of fermentation phenomena. ~ Eduard Buchner

What many bakers don't realise is that good wheat can make bad bread. The magic of bread baking is in the manipulation and the fermentation. What has been lost....is this method. ~ Lionel Poilane

There is at this present juncture, a certain fermentation of mind, a certain activity of speculation and enterprise which if properly directed may be made subservient to useful purposes; but which if left entirely to itself, may be attended with pernicious effects. ~ Alexander Hamilton

The baker's skill in managing fermentation, not the type of oven used, is what makes good bread. ~ Chad Robertson

What makes good bread? It is a question of good flour and slow fermentation. In the old days we used to leave the dough to ferment for at least three or four hours, and it wasn't necessary to put chemicals into the dough. Today the farmers get much bigger crops from the same piece of ground, but the wheat has lost its taste. And to make it look nice and white - comme un cadavre - the millers grind it up fine and sift it, so you are left with very little except starch. ~ John Hillaby

Wine, today as yesterday and tomorrow, continues to symbolize dual communion: on the one hand with nature and the soil, through the mystery of plant growth and the miracle of fermentation, and on the other with man, who wanted wine and was able to make it by means of knowledge, hard work, patience, care and love; for nothing worthwhile is achieved without love. ~ Emile Peynaud

Buchner proposed that fermentation was carried out by biological catalysts that he named enzymes (from the Greek en zyme, meaning in yeast). He concluded that living cells are chemical factories, in which enzymes manufacture the various products. ~ Nick Lane

I guess the difference is that dampness comes down but dankness rises up out of rot and fermentation. ~ John Steinbeck

To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else's. ~ Michael Pollan

Philosophy is a state of fermentation a process without final outcome. ~ Esa Saarinen

The moment a man questions the meaning and value of life, he is sick, since objectively neither has any existence; by asking this question one is merely admitting to a store of unsatisfied libido to which something else must have happened, a kind of fermentation leading to sadness and depression. ~ Sigmund Freud

Piety is the fermentation of the forming mind and the putrefaction of the disintegrating one. ~ Franz Grillparzer

Lambic is flat, since all carbon dioxide produced during lambic fermentation escapes from the barrel. Packaged young, lambic develops carbonation in a manner similar to a cask or bottle of real ale. Real ale is casked or bottled at the end of fermentation with just enough fermentable sugar left in solution to provide a gentle carbonation. The microorganisms responsible for lambic fermentation can consume virtually any type of sugar; therefore, the brewer never bottles young lambic. The fermentation of the remaining sugar in young lambic would produce enough carbon dioxide to shatter the bottle. ~ Jeff Sparrow

A soul is but the last bubble of a long fermentation in the world. ~ George Santayana

Methods of detoxifying and processing plants for human use are known throughout the world, and include a variety of techniques, including dehydration, application of heat, leaching, and fermentation, among others (Johns and Kubo 1988). While it is difficult to trace the origins of these methods, or to answer the questions of how certain groups learned to detoxify and process useful plants in their environment, to make a blanket claim that certain cultures were incapable of discovering plant properties, and the methods necessary for rendering them same and useful, seems naive at best. ~ John Rush

Coffeehouses were centers of self-education, literary and philosophical speculation, commercial innovation, and, in some cases, political fermentation. But above all they were clearinghouses for news and gossip, linked by the circulation of customers, publications, and information from one establishment to the next. Collectively, Europe's coffeehouses functioned as the Internet of the Age of Reason. ~ Tom Standage

Theoretically, pickling can be accomplished without salt, but the carbohydrates and proteins in the vegetables tend to putrefy too quickly to be saved by the emerging lactic acid. Without salt, yeast forms, and the fermentation process leads to alcohol rather than pickles. ~ Mark Kurlansky

Great fury, like great whisky, requires long fermentation. ~ Truman Capote

And autumn ain't so shabby for wow, either. The colors are broccoli and flame and fox fur. The tang is apples, death, and wood smoke. The rot smells faintly of grapes, of fermentation, of one element being changed alchemically into another, and the air is moist and you sleep under two down comforters in a cold room. The trails are not dusty anymore, and you get to wear your favorite sweaters. ~ Anne Lamott

What magic there is in a girl's smile! It is the raisin which, dropped in the yeast of male complacency, induces fermentation. ~ P.G. Wodehouse

My present and most fixed opinion regarding the nature of alcoholic fermentation is this: The chemical act of fermentation is essentially a phenomenon correlative with a vital act, beginning and ending with the latter. I believe that there is never any alcoholic fermentation without their being simultaneously the organization, development, multiplication of the globules, or the pursued, continued life of globules which are already formed. ~ Louis Pasteur

Prohibition is to abstain from intoxicating liquor, as it makes us morbid and sometimes drunk. But we get drunk every day, nevertheless, not so much by the strength of what we sip from the cup, but that which we eat, the water we drink, and the air we inhale, which at fermentation conspire at eventide to make us so drunk and tired that we lose control of ourselves and fall asleep. Everybody is a drunkard, and if we were to enforce real prohibition we should all be dead. ~ Marcus Garvey

Religious fermentation is always a symptom of the intellectual vigor of a society; and it is only when they forget that they are hypotheses and put on rationalistic and authoritative pretensions, that our faiths do harm. ~ William James

A heavy gas generated by the fermentation of equally dense ideas, stupidity is the most common renewable source of energy, the easiest to extract, and the least costly, except when coupled with nuclear energy. ~ Stephane Mot

Fermentation may have been a better invention than fire. ~ David Wallace

I will now direct the attention of scientists to a previously unnoticed cause which brings about the metamorphosis and decomposition phenomena which are usually called decay, putrefaction, rotting, fermentation and moldering. This cause is the ability possessed by a body engaged in decomposition or combination, i.e. in chemical action, to give rise in a body in contact with it the same ability to undergo the same change which it experiences itself. ~ Justus Von Liebig

If kissing is man's greatest invention, then fermentation and patriarchy compete with the domestication of animals for the distinction of being man's worst folly, and no doubt the three combined long ago, the one growing out of the others, to foster civilization and lead Western humanity to its present state of decline. ~ Tom Robbins

We are now witnessing, after the slow fermentation of fifty years, a concentration of technical power aimed at the essential determinants of heredity, development and disease. This concentration is made possible by the common function of nucleic acids as the molecular midwife of all reproductive particles. Indeed it is the nucleic acids which, in spite of their chemical obscurity, are giving to biology a unity which has so far been lacking, a chemical unity. ~ C.D. Darlington

I have wished to see chemistry applied to domestic objects, to malting, for instance, brewing, making cider, to fermentation and distillation generally, to the making of bread, butter, cheese, soap, to the incubation of eggs, &c. ~ Thomas Jefferson

Along with all the other stunning statistics China can provide, it can also claim to be the world leader in making energy from human excrement. Biogas, as this energy is known, can be produced from the fermentation of any organic material, from wood to vegetables to human excreta. ~ Rose George

Fermentation is right up there with cooking as one of the most powerful methods to transform food. ~ John Durant