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 British Broadcasting Corporation, 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 was published by Reaktion in 2021. My forthcoming book, Why Fast: The Pros and Cons of Restrictive Eating, will be out later this year. I am currently at work on a history of dining.
For my musings on food and other topics, please see The Austerity Kitchen blog. You can also find my essays and reviews at The New Inquiry.
Follow me on Twitter at @austeritykitchn, or sign up for my Substack: https://theausteritykitchen.substack.com/
christinebaumgarthuber.com 