Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities

Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities by Julia Skinner provides a valuable history of fermentation throughout human history. This profound and important text on the intersection of culture and fermentation offers not only history, but also guidelines on fermentation and recipes as well. How better to understand a culture or a time period than to understand and prepare its food?

As the author says of fermentation, “An act of co-creation with the microbes… and with whomever you are fermenting with.” This beautiful idea of how the act of fermentation can reconnect us with the world, ourselves, and the people around us permeates the text.

The interconnectedness of the two species is mind-blowing and intricately woven, in life and in this narrative. The impact of fermentation and culture cannot be understated, even in how the words are related—a colony of bacteria used for fermentation is a culture, as well as referring to the collective society of a group of people. The interactivity between fermentation cultures and cultures of people is fascinating and an escape from homogeneity, both in our food and in our societies.