Beer and Beyond: Fermented Foods

Aug 14, 2014 Robin DeRieux University of California, Davis
Charlie Bamforth and former student co-edit a new book on fermented foods.
Beer and Beyond: Fermented Foods

Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis

Legendary beer expert Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, is co-editor of a new book on fermented foods.

The Oxford Handbook of Food Fermentations,” edited by Charles W. Bamforth and Robert E. Ward, is just off the press. Ward, who completed his Ph.D. at UC Davis in 2005, did his master’s degree in food science with Bamforth.

Their book takes a comprehensive look at fermentation, covering food and beverages from bread to beer to brandy, from kefir to kimchee to kombucha. Bamforth and Ward observe that countless societies have used the chemical and biological process of fermentation to produce food and beverages essential to their societies. As the authors state in their preface, “It truly is a journey into culture in both the societal and the microbiological senses of the term.”

A prolific author, Bamforth has written multiple books on beer and brewing science. The professor has a witty and engaging style of delivery that is popular with students, who flock to his courses to learn about the science of beer.

UC Davis Department of Food Science and Technology

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