{"product_id":"our-fermented-lives-a-history-of-how-fermented-foods-have-shaped-cultures-communities-hardcover","title":"Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures \u0026 Communities - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJulia Skinner\u003c\/b\u003e (Author), \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eFood 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 of fermented foods 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. \u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJulia Skinner, PhD\u003c\/b\u003e is an award-winning food writer and culinary business owner, writing coach, fermentation and culinary educator, and food historian. Her book, \u003ci\u003eOur Fermented Lives\u003c\/i\u003e, won a silver Nautilus Award and earned her the title of Finalist for both Georgia Author of the Year and the IACP Cookbook Awards. Her book, \u003ci\u003eThe Fermentation Oracle\u003c\/i\u003e, was a gold Nautilus Award winner. Skinner is the owner of Root, a fermentation and food history company, which offers classes, consulting, research services, and a food-focused newsletter. She also owns the Culinary Curiosity School, offering unique and playful culinary courses, and Roots + Branches writing and creativity coaching. She has a PhD in Library \u0026amp; Information Science, a graduate certificate in Book Art and Book History from the University of Iowa Center for the Book, and lives between Atlanta, GA and Cork, Ireland. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.24 x 9.12 x 6.19 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 27, 2022\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":50333819306221,"sku":"9781635863833","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0020\/8918\/9441\/files\/g-rPJ4Ko6W9781635863833.webp?v=1784992629","url":"https:\/\/www.webster.direct\/en-gb\/products\/our-fermented-lives-a-history-of-how-fermented-foods-have-shaped-cultures-communities-hardcover","provider":"Webster.Direct","version":"1.0","type":"link"}