Fermentation Quotes

“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.”

“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)”

“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.”

“Civilization rests on two things," said Hitzig; "the discovery that fermentation produces alcohol, and voluntary ability to inhibit defecation. And I put it to you, where would this splendidly civilized occasion be without both?”

“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.”

“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.”

“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.”

“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.”

“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.”