Introduction. Humankind and fermented foods*
[Part 1] Chapter 1. People addicted to sourness: Breads in Ethiopia*
[Part 1] Chapter 2. Sustaining life with liquor as a meal: Peoples of Nepal and Ethiopia*
[Part 2] Chapter 3. Fermented milk processing and its use by pastoralists
[Part 3] Chapter 6. The science of padaek, a taste of Laos
[Part 4] Chapter 8. A “chewing tea” culture and how it has changed in Northern Thailand*
[Part 4] Chapter 9. Mongolian fermented mare's milk "Airag"
Conclusion. Toward the creation of a “fermented food field studies”*
Special Display 1. The Blessings of Yeast, “Mother of Fermentation”
Special Display 2. Natto and Bacillus subtilis (natto)
Special Display 3. Lactic Acid Bacteria (Microorganisms Fortifying Food)*
Special Display 4. Japan’s National Microbe “Koji Fungi” *
* The English title has slightly been changed from the panel.
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