Between Past and Future: Fermentation as a Living Tradition
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.
In celebration of Skinner’s new book, MOFAD is thrilled to welcome Dr. Julia Skinner and world-renowned fermentation revitalist Sandor Katz for a virtual conversation about fermentations influence on our past, present, and future.
Envisioning fermentation as a living tradition with deep roots in every human culture, Katz and Skinner will dive in and explore the ways fermentation has shaped our cuisines and communities, and how we can pull from and document these traditions in the present in order to carry them forward into the future.