# Fermented Foods: The History and Science of a Microbiological Wonder - Hardcover

by **Christine Baumgarthuber** (Author)

_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.

### Author Biography

**Christine Baumgarthuber** is creator of _The Austerity Kitchen_, a culinary history blog hosted by _New Inquiry_, where she also serves as a contributing editor. She lives in Providence, Rhode Island.

**Number of Pages:** 224

**Dimensions:** 0.9 x 8.6 x 5.6 IN

**Publication Date:** April 08, 2021

## Details

- **Price:** 29.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 29.00 USD | In stock |

## Images

- Fermented Foods: The History and Science of a Microbiological Wonder - Hardcover

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> Updated: 2026-07-23