num_pages: 384
description: 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. 
language: English
title: Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities
publisher: Storey Publishing, LLC