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| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| biochymickal_arts_20130914 [2016-04-06 07:57] – old revision restored (2015/05/18 17:57) nik | biochymickal_arts_20130914 [2024-12-22 07:15] (current) – old revision restored (2022-03-28 23:59) nik | ||
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| * 6yr old sample -> tastes ' | * 6yr old sample -> tastes ' | ||
| * not about quantity, but intensity of taste | * not about quantity, but intensity of taste | ||
| - | * " | + | * " |
| - | | + | |
| * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts) | * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts) | ||
| * various cuisines as situated on a time line of fermentation | * various cuisines as situated on a time line of fermentation | ||
| Line 96: | Line 95: | ||
| {{> | {{> | ||
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| // // | // // | ||
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| ====the biochemistry of fermentation==== | ====the biochemistry of fermentation==== | ||