Fermentation with Ken Albala
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Fermentation with Ken Albala
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In this episode of The Hungry Historians Matt and Kelly interview Ken Albala about the history and use of fermentation based around Ken's 2026 book published with University of California Press, The World Atlas of Fermented Foods and Drinks. We discuss what fermentation is, the many fermented foods that there are across the world, and why fermentation is increasingly seen as something of a lost art.
Ken Albala is an award winning author of thirty books and has taken part in a food-history video series for the Great Courses learning platform. He has previously written Beans: A History which won the IACP Jane Grigson Award in food history, and Three World Cuisines which won the Gourmand Best Foreign Cuisine Book in the World. He is the Tully Knoles Endowed Professor of History at the University of the Pacific. You can learn more about him on his website.
This episode is sponsored by Bloomsbury Food Library, an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content.