Fungi In Food unveils the hidden world of fungi and their transformative role in our cuisine. From the earthy notes of mushrooms to the tangy zest of fermented delights, fungi are more than mere ingredients; they are active agents shaping the flavors, textures, and nutritional profiles of countless foods. Did you know that the unique flavors in cheese, beer, and soy sauce all depend on the activity of specific fungi? This book explores the biological processes that underpin these culinary transformations, offering insights into food production, preservation, and innovation.
The book begins with an introduction to fungal biology, covering life cycles, metabolic processes, and ecological roles, then progresses to explore major categories of fungi used in food production, including mushrooms, molds, and yeasts.
Fermentation takes center stage, illuminating the creation of foods like bread, wine, and cheese, detailing the specific fungal species involved and the biochemical reactions they catalyze. By combining scientific rigor with culinary appreciation, Fungi In Food provides a holistic understanding of how fungi transform food at a molecular level.
Fungi In Food emphasizes the scientific foundation of cooking techniques. The book examines the cultural significance of fermented foods across diverse societies and considers the potential of fungi in addressing global food security challenges through mycoprotein and other fungal-derived foods.
