On food and cooking the science and lore of the kitchen ( PDFDrive ) 1451
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alcohol content, around 68% and nearly
double the strength of most spirits.
Absinthe remains legal in a number of
countries and has recently enjoyed a
modestandmoderaterevival.
AnAncientIngredient
Becausefermentedplantjuicesnaturallyturn
sourwithaceticacid,ourancestorsdiscovered
wineandvinegartogether.Infact,amajor
challengeinwinemakingwastodelaythis
souringbylimitingthewine’sexposuretothe
air.TheBabyloniansweremakingvinegar
fromdatewine,raisinwine,andbeeraround
4000BCE.Theyflavoredtheirvinegarwith
herbsandspices,usedittopicklevegetables
andmeats,andaddedittowatertomakeit
safetodrink.TheRomansmixedvinegarand
watertomakeanordinarydrinkcalledposca,
pickledvegetablesinvinegarandbrine,and
judgingbythelateRomanrecipebookof
Apicius,oftenenjoyedvinegarincombination
withhoney.Plinysaidthat“noothersauce
servessowelltoseasonfoodortoheightena
flavor.”InthePhilippinestheredevelopeda
traditionofservingavarietyofuncookedfish,
meats,andvegetablesinvinegarmadefrom
palmsapandtropicalfruits.AndtheChinese
evolveddark,complexvinegarsfromrice,
wheat,andothergrains,whicharesometimes
roastedbeforefermentation.
Formillennia,vinegarwasmadesimplyby
allowingpartlyfilledcontainersofwineand
otheralcoholicliquidstosour,an
unpredictableprocessthattookweeksor
months.Thefirstsystemformorerapid
production,abedofgrapevinetwigsover
whichthewinewasregularlypouredtoaerate
it,wasinventedinFranceinthe17thcentury.
Inthe18thaDutchscientist,Hermann
Boerhaave,introducedthecontinuous
tricklingofwineoveranaeratingbed.Inthe
19thcentury,LouisPasteurdemonstratedthe
