As both an ancient art and a cutting-edge science, fermentation is used widely in the production of foods and beverages. In his latest book, UC Davis brewing expert Charles Bamforth examines fermentation from both historic and scientific perspectives.

"Food, Fermentation and Micro-organisms" covers a variety of beverages produced via fermentation, including beer, wine, fortified wines, cider, distilled alcoholic beverages, flavored sprits and sake. It also examines production of cheese, yogurt and other milk products, bread, meat, vegetables, cocoa, and indigenous fermented foods like soy sauce and miso.

The new textbook also includes a discussion of the aspects of microbiology and microbial physiology that are relevant to food and beverage fermentation.

In the book's preface, Bamforth demonstrates the extent to which fermentation contributes to the average meal, such as one that might be had in a pub in his native England. He notes that fermentation is a feature in every part of a "ploughman's lunch," which would typically include ham, salami, cheese, pickled onions and freshly baked crusty bread; cider, wine or ale; and chocolate pudding.

Before coming to UC Davis in 1999, Bamforth was prominent in the brewing industry in the United Kingdom. He worked for Brewing Research International and for Bass Brewers, as research manager and quality assurance manager. He is a fellow of the Institute of Brewing and Distilling, and a fellow of the Institute of Biology.

He also is the author of "Beer: Health and Nutrition," published in 2004; "Beer -- Tap into the Art and Science of Brewing," published in two editions by the Oxford University Press; and "Standards of Brewing: Formulas for Consistency and Excellence," published in 2002 by Brewers Publications.

"Food, Fermentation and Micro-organisms" is published by Blackwell Publishing. It is available in hardback for $199.99