Christine Baumgarthuber (Fermented Foods) Author Talk and Q&A at Savoy Bookshop & Café

Savoy Bookshop & Café presents an author talk and Q&A with Christine Baumgarthuber for the new book, Fermented Foods.

About the Book
Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare’s possible future. Along the way, we learn about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser-known ferments—African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world’s fermented foods need look no further than this timely, necessary work.

About Christine Baumgarthuber
Although Fermented Foods is her first book, Christine is no stranger to food writing. For years she kept The Austerity Kitchen, a blog dedicated to food history and ephemera of every kind and hosted by the cultural journal The New Inquiry. Her work has been featured by Dissent, Lapham’s Quarterly Roundtable, Bon Appétit, MAX JOSEPH, the BBC, and she has appeared on Heritage Radio Network’s A Taste of the Past. She holds a doctorate in English literature from Brown University. Right now, she is hard at work on her second book, which is on the science of fasting.