VolumeIII
The Living World of Fermentation
Fermentation Around the World
Fermentation followed through geography, history and culture — how climate, agriculture, religion, migration and trade have shaped regional traditions.
Retail availability will be announced here.
About this volume
About This Volume
Volume III follows fermentation through geography, history and culture.
Climate influences what can be grown and which microorganisms thrive. Religion and custom shape what communities prepare and eat. Trade and migration carry ingredients and techniques across borders.
In this way, fermented foods become records not only of microbial activity, but of human movement, adaptation and exchange.
In these pages
What You’ll Explore
- Geography and climate
- History and agriculture
- Religion and custom
- Migration and trade
- Regional traditions
Key themes
Key Themes
- Place
- Climate
- Migration
- Trade
- Belief
- Exchange
Readers
Who It’s For
- Food historians drawn to trade, migration, belief and cultural exchange
- Readers interested in traditional food cultures and regional traditions
- Educators exploring the connections between food, geography and history
About the author
Marcia George
Marcia George is an independent researcher, educator and writer whose work explores the science, history, culture and living traditions of fermentation.
Her research encompasses microbial ecology, traditional food preservation, culinary heritage, fermentation science, global food cultures, and the relationships between food, health and human civilisation. Drawing together knowledge from different cultures and disciplines, she seeks to present fermentation simultaneously as a biological process and a shared human story.
About Marcia