Video 18 in the Introduction to Ethnobotany series. Presented by Will McClatchey.
The technology of fermentation is practiced by almost all human cultures. Fermentation is useful for preservation of foods, improving calories of foods, and increasing dietary diversity. Fermentation does not always involve the production of alcohol (ethanol) or may involve production of only small amounts. Yeasts and starch are required for fermentation processes. When alcohol is produced, it can be concentrated through distillation. This episode discusses some of the plants used to make fermented and distilled beverages and their roles in ancient and modern history.