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.
 

Book details

  • Price: $30
  • Other formats: Product
  • Size: 6 x 9
  • Pages: 384
  • Format: Hardback
  • ISBN: 9781635863833

Julia Skinner

Author

Julia Skinner is founder and director of Root, a fermentation and food history company that bridges the gap between modern people and historic food. She is the first food… See Bio

Our Fermented Lives

by Julia Skinner

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