Food and Drink: Fermentation
- Post Date: 03/18/2019
- Author: Registration staff
- Reading Time: 3 minute read
At Spurlock, we love to talk about food. Humans need food. Humans love food! It provides sustenance, highlights moments of celebration, and promotes sharing. Looking at objects in the Museum’s artifact collection, it’s also cool to see how one type of food is prepared and eaten in different ways across different cultures. For our final entry, we will focus on fermentation.
Fermented drinks are found in many places using different sugar bases such as apples, honey, grain, or corn combined with yeast to initiate the bacterial process that produces alcohol. These drinks are served at festivals and ceremonies, as a time of gathering and community.Asua is a fermented drink made of manioc mash by the Canelos Quichua of Amazonian Ecuador. The mash is stored in large jars called tinaja. Zulu beer, umqombothi, is made from corn. This is stored and served in beer pots that come in a variety of shapes and sizes.
Canelos Quichua Tinajas:
Zulu beer pots:
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