HOW TO MAKE BOOZE LIKE IT'S 4,000 BC For some, recalling the early days of the COVID-19 pandemic brings to mind the dense, rich smells of sourdough bread and kimchi. With time on their hands and nowhere to be but home, the world's quarantined masses turned to fermentation. One cook whose interest predates the pandemic is Florencia Juárez Marrades, a 26-year-old Argentinian expert in what's known as ancestral cooking. She is dedicated to making booze from scratch in the most natural ways possible, using ancient methods and techniques — and that's properly ancient: Archaeological records show the Egyptians started using malt and yeast to make beer and bread in around 4,000 BC. Vice |
0 Comments