Our Fermented Lives: How Fermented Foods Have Shaped Cultures and Communities (Julia Skinner) noodles Bonné paints an unflinching portrait

Bonné paints an unflinching portrait of the current state of the industry: its strengths and shortcomings

and perhaps my favorite: the George Washington camp fire chicken stew (

and lots of opinions—it’s these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations

and sustainable lifestyle

Rorer's book on recipes leftovers

Our Fermented Lives: How Fermented Foods Have Shaped Cultures and Communities (Julia Skinner) noodles Bonné paints an unflinching portraitFrom craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food