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10,000 BCE
- Human-caused fermentation dates back to 10,000 BCE with the preservation of milk from camels, cattle, sheep, and goats.
stacker.com/food-drink/history-fermentation-around-world
Oct 2, 2019 · From kimchi to mead, humans have been fermenting for almost as long as we’ve been making food. But though the process is ancient, fermenting techniques established thousands of years ago are still being honed and studied today, and some are still being unearthed.
Aug 21, 2024 · Fermentation, a process deeply rooted in human history, has been essential to food preservation, flavor enhancement, and nutrition for thousands of years. This article delves into the History of Fermentation, its origins, development, and cultural significance, tracing its journey from ancient civilizations to modern science.
Humans have been controlling the fermentation process for thousands of years, primarily in the form of fermented beverages in the earliest days. Evidence of a fermented alcoholic beverage made from fruit, honey, and rice found in Neolithic China dates back to 7000-6600 BCE.
Since ancient times, humans have exploited the fermentation process. The earliest archaeological evidence of fermentation is 13,000-year-old residues of a beer, with the consistency of gruel, found in a cave near Haifa in Israel. [1]
Stretching back as far as human history itself, the origins of fermentation are hard to track down. However historians have traced signs of fermentation in food and beverage preparation dating as far back as 7000 BC.
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Human beings are known to have made fermented foods since Neolithic times. The earliest types were beer, wine, and leavened bread (made primarily by yeasts) and cheeses (made by bacteria and molds).
