ferment

If it read enough poetry, eventually it would figure out that “sweet” and “sour” have related meanings—that their vectors are both in the “taste” cluster in vector space—while “because” and “fermented” do not.

They say this is evidence humans may have got our taste for alcohol from common primate ancestors who relied on fermented fruit - a source of sugar and alcohol - for food.

Kimchi or preserved lemons add a fermented depth that dances with melted cheese and meat.

The line between fandom and fermenting cultures blurs, and soon, it seems, a new kind of devotion might take shape: obsessive, meticulous, generous, communal.

“They are usually fermented a little more naturally. They have a lighter flavor — almost a little effervescence too,” she explained.