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.
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