I hold a doctorate in English Literature from Brown University. My work has been featured by Dissent, Lapham’s Quarterly Roundtable, Bon Appétit, MAX JOSEPH, The Daily Dish, the British Broadcasting Corporation, and Byliner, and I have appeared on Heritage Radio Network’s A Taste of the Past. My book Fermented Foods: The History and Science of a Microbiological Wonder will be published by Reaktion in 2021.
For news related to Fermented Foods, please check out the Fermented Foods blog. There you’ll find information about talks, appearances, and reviews.