From beer and bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. Food historian and fermenting expert, Dr. Julia Skinner, explores the fascinating roots of a wide range of fermented foods in cultures around the world. She’ll take a close look at 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.

Julia Skinner, PhD, is a food writer, fermentation enthusiast, historian, nature lover, and visual artist. She is Director of Root, a food history and community building organization, and a professional fermenter. She's the author of Our Fermented Lives as well as several other books, and regularly writes articles on all things food for various outlets and for her newsletter.

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