Importance of Alcohol in Food & Drink

For nearly as long as humans have gathered together in civilizations both big and small, the consumption of alcohol has been a way to improve foodstuffs, as well as to elevate a person's mood. Alcohol has many uses both in the kitchen and in the glass, and without it, many of our favorite foods would not be possible.

Flavor

Alcohol imparts flavor to food, whether it is the sweet tingle of rum in a tiramisu, the tart acidity of wine in a bowl of French onion soup or complex flavor of a loaf of bread leavened with beer.

Tenderizing

Alcohol, when used in a marinade, can help to tenderize a cut of meat.

Deglazing

Alcohol is one of the most commonly used liquids to deglaze cooking pans and form the base of many classic French sauces.

Preservation

Alcohol can also act as a preservative, such as in various kinds of fermented and pickled foods.

Merriment

Arguably the most important aspect of alcohol is its ability to act as a social lubricant, allowing people who consume it to relax and have a little fun.

References

• Historical Origins of Food Preservation
• Meals.com: Marinating Meat
• Reluctant Gourmet: Simple Pan Sauces