Fermentation - The Inevitability of Microbial Transformation of Our Food

In his most recent book, lamentation journeys, sanda argues there are no parts of the world where fermented foods can't be found. The reason that fermentation is practised universally is because everything we eat is populated by micro organisms. You don't need to understand the micro logy in order to practise fermentation. None of the people who developed the techniques in the first place did.