From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.
- Price: $30
- Other formats: Product
- Size: 6 x 9
- Pages: 384
- Format: Hardback
- ISBN: 9781635863833
Julia has a seamless way of weaving history, recipes, & tales together making one feel as if they are being transported to another place in time through smells, facts & flavors. Her deep knowledge, and reverence for the craft of preserving food makes my life as a forever student all the more joyful.
Skinner illuminates the deep past through recipes and stories that tether the foods of today to those of our ancestors. In doing so, she paints an expansive picture of just how intractably linked fermentation is to the human endeavor.
Skinner weaves together ancient history with modern conversations about food security, inequality, and appropriation. In doing so, she has created a rich tapestry that illuminates fermentation’s place in the human experience — one that encompasses food preservation, flavor, health, and the intersection of human and microbial cultures.
Our Fermented Lives
by Julia Skinner
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