Rice Wine Making explores how a simple grain transforms into a beverage deeply embedded in cultural traditions. This book reveals the science behind rice wine fermentation, explaining how microorganisms convert rice starch into alcohol, and examines its integral role in family ceremonies and social gatherings. Rice wine, predating many modern alcoholic drinks, embodies family heritage and social bonds, making it more than just a drink—it's a cultural artifact.
The book uniquely blends scientific explanations with cultural narratives, appealing to home brewers, culinary enthusiasts, and those interested in Asian culture. It begins with the history and cultural importance of rice wine, delving into the science of fermentation, including the microorganisms and chemical reactions involved. The latter half explores rice wine's role in life events like ancestor veneration and weddings, providing a holistic understanding by integrating perspectives from anthropology, sociology, and food science.
By combining scientific research with ethnographic studies, the book offers practical applications for improving homemade rice wine while respecting traditional recipes. It highlights the social and cultural significance of rice wine, demonstrating how a seemingly simple process contributes to social cohesion and represents cultural identity within communities.
