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Are there any cultures around the world that don’t practice some sort of fermentation? Probably not, judging by Ken Albala’s latest book, The World Atlas of Fermented Foods and Drinks. It goes way beyond the things most of us know are fermented to explore some foods that even fermentation guru Sandor Katz was not aware of. Albala also goes into the history of fermentation and of ideas about fermentation, as well as cultural shifts that might mean the end of the hippie ferments of our recent past. The bulk of the book, though, is an introduction to more than 100 ferments from around the world. Despite the breadth of coverage, though, the book is by no means encyclopaedic.
Notes
- The World Atlas of Fermented Foods and Drinks by Ken Albala is published in September by California University Press.
- This isn’t the first time Ken Albala has talked to me about fermentation. We also talked about his noodle soup craze and, as an accomplished ceramicist, about his inventions to bake bread in a microwave oven and a plate that helps food stay crispy.
- Here’s the transcript.
- Banner photo by Tamaki Sono.
